How to Make the Meat in a Fresh Coconut Dryer for Eating

Coconut meat is richly healthy and gently sweet, making it a popular addition to trail mixes, desserts and tropical-inspired rice dishes. Coconut is rarely eaten fresh, however– it’s typically dried, either in an oven or a food dehydrator. Individuals living a raw lifestyle, who may use coconut meat in a wide variety of recipes, dry it in a dehydrator so it preserves its raw condition. For everybody else, oven-drying is a quicker system to achieve basically the exact same task.

Step 1

Chop off the pointed end of a fresh coconut with a big, sharp knife or a cleaver, exposing the nut’s tough shell. Set the point of the knife or cleaver against the shell and stab a hole in it. Work the blade into the hole, and wiggle it backward and forward to force the shell open.

Step 2

Drain the coconut fluid into a bowl. Save it for use in other cooking, if preferred. Chop the coconut in half along the crack in the shell. Pry the meat out with the blade or a huge spoon.

Step 3

Cut the coconut meat into thin slices utilizing a food slicer, or shave it into flakes with a grater. Arrange the slices or flakes in a single layer on a baking pan, if you plan to utilize your oven, or a dehydrator tray, if you prepare to use a dehydrator.

Step 4

Dry the coconut in the oven at 200 degrees Fahrenheit for 2 hours, or till it turns lightly brown and is dry to the touch. Dehydrate the coconut at 112 degrees Fahrenheit for 4 to 6 hours, or until bendable and dry to the touch.

Tips and Warnings

  • To make experienced coconut jerky or flakes, coat the coconut slices in spices, sauces or sugar to taste prior to drying them.

Things You’ll Need

  • Large knife or cleaver
  • Bowl
  • Food slicer or grater
  • Baking pan
  • Dehydrator