When you go to the store to purchase a bag of shredded coconut, you might find that there are two kinds: sweetened and unsweetened. If you have bought a bag of unsweetened coconut, but your recipe requires sweetened, you can fix the problem by adding sugar to your coconut. Then, continue preparing your recipe as directed with the newly sweetened coconut.
Things You'll Need
- 4 c. unsweetened, shredded coconut
- 1 1/3 c. sugar
- 1 1/4 c. coconut water
- Colander or fine mesh sieve
- Baking sheet
- Zip top bag (for storage)
Place all of the ingredients into a saucepan.
Bring the mixture to a boil over medium heat. This will take about 15 minutes.
Reduce the heat to low and cook uncovered until all of the liquid has evaporated. This will take about 1 hour.
Strain any of the leftover liquid out of the coconut by putting it into a colander or fine mesh strainer over the sink.
Place the drained coconut onto a large baking sheet in a single layer. Let it dry overnight. Freeze or refrigerate after it has dried, in a zippered bag until ready to use.