The coco - coconut flakes Cocos nucifera, are used to make ice cream, to bake cakes and pies.
Coconut rasps are used as an ingredient in many Asian, Indian, African, South American and Indonesian dishes.
Origin and Plant Information
Grated Coconut - Cocos nucifera is the stone fruit of the coconut palm. The drupes of the palm trees weigh up to 2.5 kg and have a triangular shape.
The coconut palm has a stature height of up to 30 meters. It grows in the tropics, usually near the sea.
The outer shell of the coconut, is not eatable, but is used as insulating material for building houses. By the way, the whole coconut palm is recycled. With the tribes are created furniture or boats. The leaves of the palm serve for the production of roofs. And the outer shells of the nuts are used to produce among other buttons.
The interior of the coconut itself is suitable for consumption. This inner part is called Endosperm, where there is a liquid and a solid of it. The liquid endosperm is the coconut water and the solid endosperm is the coconut meat. The coconut meat is dried and then either commercially available as flakes or chips or further processed into coconut oil.
For coconut grated the coconut meat is dried and grated. It refines many dishes in India, Thailand and Indonesia. In India, for example, it is used to make thick sauces. In Germany it is used more for baking cakes and biscuits.
Culinary use
Coconut flakes not only refine cakes and biscuits, but also muesli and other desserts. They have a fine, nut flavor and can also be easily added to your dishes. They refine chocolates like the famous Raffaelo and summer fresh cocktails.
They are a well-known ingredient in Asian and Indian cuisine, especially in conjunction with coconut milk.
