Coconut question--Is frozen coconut sweetened like the kind that comes in a bag? I know that

W

wigs

Well-known member
dessicated coconut sold in southern Indiana is either sweetened or unsweetened, and that fact is clearly marked on the package. How does it differ from the frozen type? Is frozen coconut also dried like dessicated coconut?

I have a pound cake recipe that calls for frozen coconut, and I cannot find coconut sold that way around here. (Isn't the frozen variety more popular in the southern states?) I've done a Google search on frozen coconut, but am only finding sources from which to buy. Of course, what I want is a definition so I can figure out how to substitute for it.

Thanks for any help you can give me. Wigs

 
Hi wigs, frozen coconut is unsweetened, plus it leaches out a lot more water than dessicated.

 
hmmm.... good to know! I wonder if wigs can just use regular unsweetened and increase the liquid?

 
I googled an answer for you wigs >>

"Coconut is pretty dry. That means it freezes well, since the ice doesn't change the texture much. The frozen coconut loses a little water, which makes it a little limper, and it has to be drained, but it's very similar to fresh.

So, you can freely substitute freshly-grated coconut for frozen coconut. Basically, you whack it with a hammer until it opens, pry out the meat with a knife, and grate it in a food processor. Here are more detailed instructions, if you like.

You can even use the dried, unsweetened coconut: just rehydrate it in warm water for a half-hour before using it. That should be available in the baking section of your grocery store.

If you really want the frozen stuff, see if you have an Indian or Asian market in your town. They commonly stock such tropical foods."

 
Thx a ton, Meryl & cheezz! That's exactly the info I'm needing 4 2day's intensive cooking marathon.

 
what are you making? I LOVE coconut... willing to be a taste tester for you smileys/smile.gif

 
I plan to fix Tropical Rum Trifle, but first had to make a pound cake which is one of the trifle

ingredients. Here is the Trifle recipe:

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=434939

For the pound cake part I used a recipe I found in a 1990 Southern Living magazine called Coconut- Cream Cheese Pound Cake. I took the dessicated coconut I had on hand and reconstituted it with warm water per the info you found for me. I tasted the baked pound cake last night, and it is delicious!

I am going to double the Trifle recipe so only need about half of this pound cake. The SL recipe made a 4-pounder so there was plenty to sample! I split the full cake in half and popped it all into the freezer and will thaw one half so I can finish up the Trifle on Thursday in prep for a big bash I am catering desserts for this Friday evening. Should be about 150 guests so I'm into intensive cooking this week.

COCONUT-CREAM CHEESE POUND CAKE

1/2 cup butter or margarine, softened
1/2 cup shortening
1 (8-ounce) package cream cheese, softened
3 cups sugar
6 eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 (6-ounce) package frozen coconut, thawed
1 teaspoon vanilla extract
1 teaspoon coconut flavoring

Cream butter, shortening, and cream cheese; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition.

Combine flour, soda, and salt; add to creamed mixture, stirring just until blended. Stir in coconut and remaining ingredients.

Pour batter into a greased and floured lO-inch tube pan. Bake at 325 degrees for 1-1/2 hours or until a wooden pick inserted in center of cake comes out clean. Cool in pan 10 to 15 minutes; remove from pan, and let cool completely on a wire rack.
Yield: one lO-inch cake. Southern Living magazine, December 1990 issue as submitted by Pat Belcher of Woodstock, Georgia

 
Sure wish we all lived closer together so I could take U (& anyone else) up on yr offer 2 B a taster

 
You must log in or register to reply here.
Back
Top