- 1 cup Mango Puree
- 1 cup Desiccated Coconut
- 1/2 cup Condensed Milk
Something I'm guessing not everyone knows. Desicated cocunut is basically finely ground coconut. Not that typical bag of shaved coconut you buy in the stores.
Desiccated coconut is fine, dry coconut flesh, while shredded coconut consists of thin strands of coconut flesh. You can grind shredded coconut in a coffee grinder to make desiccated coconut.
If you're using an actual coconut you'll need to remove the husk and grate it into shavings.
To make it quicker and easier. Just buy the bag of shredded coconut in your grocery store baking aisle.
So there are two ways to accomplish this:
PAN ROASTING (video above)
- Use the store bought bag of coconut and grind it up.
- Roast on low in a pan on the stove. Constantly stirring for about a minute so it doesn't burn. You just need it to dry out.
OVEN DRYING (video below)
- Spread the coconut shavings on a baking sheet to avoid clumping. It also prevents the coconut from drying. Preheat your oven to 250 degrees.
- Place the baking sheet with coconut inside the oven. Bake for 5 to 10 minutes. The duration of dehydration depends on the quantity of grated coconut and moisture content. During dehydration, keep checking the coconut status.