Desiccated coconut is made from the white flesh of a ripe coconut. After harvesting, the coconut is cracked open and the hard shell is separated from the flesh. Then the pulp is dried – this is a very important stage, because the quality of the final product depends on it. Only then is the coconut grated or shredded into characteristic shavings. To extend their durability, store them in an airtight container in a dry and cool place.
The best product is the one without added sugar, syrups or preservativeswith a natural scent and a slightly creamy color. Some producers dry the pulp naturally, in the sun, which preserves more nutritional value and a more intense aroma. The largest coconut flake production regions include: Indonesia, the Philippines, India, Sri Lanka and Mexico – places where coconut ripens in ideal climatic conditions.
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From the point of view of daily diet – they are healthy as long as we eat them in moderation. There are coconut flakes rich in fiberof which there is even about 20 g in 100 g. This is it supports intestinal function, helps cleanse them and promotes regular bowel movements. This makes them a great addition to breakfast, especially for people who tend to have constipation or want to feel full for longer.
Medium-chain fatty acids (MCT) are also a great advantage of chips. The body uses them differently than animal fats – they are digested faster and quickly converted into energy, instead of being stored in fat tissue. That’s why After coconut supplements, we often feel a surge of strength without feeling heavy.
Desiccated coconut also provides vitamins C, E and those of the B groupas well as minerals such as manganese, magnesium, potassium, calcium and iron. They support the immune system, nervous system, bone health and skin appearance. However, please note that are caloric – 100 g is up to 580-660 kcal. So it’s best to consume it no more than 1-2 tablespoons per day. Caution should be exercised by people allergic to coconut and those who must strictly control the calorie content of their diet.
Although we most often associate them with baked goods and coconut flakes have many more uses in the kitchen. We can add them to oatmeal, millet, natural yogurt or smoothieenriching the meal with fiber and healthy fats. They also work great as ingredient of homemade granola, energy bars and power balls.
In savory cuisine coconut flakes can be an addition to curries, cream soups or rice dishes. They are also increasingly used as breading for fish and poultrywhich gives dishes a crunchy texture and a delicate coconut aroma. This too base for preparing homemade coconut milk – just mix the shavings with water and then strain them, for example using cheesecloth.
When eaten in reasonable quantities, they can become simple, everyday support for the intestines and a natural source of energy for the whole day.
Source: Terazgotuje.pl
