Desiccated Coconut
Cocos nucifera · desiccated coconut · geraspte kokos
Desiccated Coconut: what every chef needs to know
Hard to imagine a kitchen without Desiccated Coconut — the dried grated flesh of the coconut. The production process begins with scraping the white flesh from the hard shell, followed by drying at low temperature (60–80°C/140–176°F) and grating or cutting to the desired coarse size. Desiccated coconut contains 65% fat, of which 92% is saturated. The dominant fatty acid is lauric acid (C12:0, 47% of total fat), a medium-chain saturated fatty acid metabolised differently in the body from long-chain fatty acids. Lauric acid raises both LDL and HDL cholesterol: the cardiovascular impact is scientifically debated. WHO advises moderate use of saturated fats in general. Legally important note: the name "desiccated coconut" and its classification as an allergen in the EU is complex. In EU Regulation 1169/2011 Annex II coconut is classified as a tree nut under the nut allergen group and must be declared as an EU-14 allergen. In the USA and botanically coconut is a drupe (stone fruit), not a true nut. The botanical discussion is however irrelevant for the EU kitchen: legally the EU labelling and menu declaration applies. Cross-reactivity between coconut and other tree nuts is low (studies show less than 5% cross-reaction), but the EU declaration obligation remains in force. In commercial kitchens desiccated coconut is versatile: as a topping, as a crust for prawns or fish, as an ingredient in curries and desserts, and as a base for coconut milk.
Desiccated Coconut: nutritional values per 100g
Based on unprocessed product. Source: USDA FoodData Central / NEVO 2023 — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central / NEVO 2023.
Desiccated Coconut: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Desiccated Coconut: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Kokosrasp roasting in a dry frying pan on 160°C or in the oven, constant bewegen. very quickly verbrandingsrisico because of hoog vetgehalte: brown are goes quickly to black. cool down on baking paper directly after the roasting.
Kokosrasp with warm water mix (ratio 1:2), 10 minutes let trekken, then blenden and through a fine sieve of kaasdoek press. Eerste persing provides full kokosmelk. Tweede persing (with extra water) provides light kokosmelk.
fish of shrimp bread in a laag flour, than in egg dompelen and ten slotte in kokosrasp wentelen. deep-frying of fry in oil on 180-190°C. Kokosrasp provides a crispy, sweet crust. Vermelding nuts ALLERGEN required.
dry kokosrasp add to curry during the laatste 10-15 minutes boil. the grater hydrateert and provides texture and kokossmaak. as alternative for kokosmelk (something korter boil and what water add). Let on allergenvermelding.
Desiccated Coconut: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Desiccated Coconut: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Dried desiccated coconut is available year-round. Fresh coconuts are harvested year-round in tropical regions (Philippines, Indonesia, India are the largest producers). Desiccated coconut as a processed product is available year-round via wholesale.
Desiccated Coconut: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Desiccated Coconut
Is desiccated coconut an allergen for people with a nut allergy?
In the EU coconut is classified as a tree nut under EU Regulation 1169/2011 Annex II and requires declaration as an EU-14 allergen. Botanically coconut is a drupe (stone fruit), not a true tree nut. Cross-reactivity with classic tree nuts (almonds, walnuts) is low (less than 5% in studies). However: EU labelling and menu declaration as a nut allergen is mandatory. For guests with a known nut allergy: always declare and advise them to consult their doctor.
How do I make coconut milk from desiccated coconut?
Mix 100g desiccated coconut with 200ml warm water (60–80°C/140–176°F). Leave for 10 minutes and then blend for 2–3 minutes at high speed. Strain through a fine sieve or cheesecloth and press well. This gives full coconut milk (fat content 18–22%). For light coconut milk: repeat with the pressed desiccated coconut and an additional 200ml water. Homemade coconut milk: refrigerate and use within 3 days.
Why does desiccated coconut brown quickly when toasting and how do I prevent burning?
Desiccated coconut burns quickly due to the high fat content (65%) and the sugars present that accelerate Maillard reactions and caramelisation. Use a low temperature (160°C/320°F, not 180°C/356°F+), a dry pan without oil (oil accelerates burning) and move the pan constantly. Remove from the heat as soon as the coconut turns light golden: residual heat continues. Cool immediately on baking paper outside the pan.
At what temperature should you store Desiccated Coconut?
Store Desiccated Coconut at 15-20°C (dry, unopened); 0-4°C (after openen), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Desiccated Coconut professionally?
The primary professional technique for Desiccated Coconut is Roasting at 160°C for 5-8 minuten. Always verify core temperature with a calibrated probe thermometer.
Does Desiccated Coconut contain allergens?
Desiccated Coconut contains: Tree nuts. Declaration required under EU Regulation 1169/2011 Annex II.
Alternatives for Desiccated Coconut
Professional substitutes for desiccated coconut in hospitality: culinary alternatives, allergen-free options and seasonal replacements. Including HACCP storage conditions per alternative.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
