Crispy or creamy, sweet or spicy you choose ….

I already told you about coconut flour, in this post I will tell you what they are and how I use coconut flakes.

The coconut flakes they are obtained from fresh coconut meat, washed, blanched with water vapor, grated and dried.

The coconut in flakes it is also there basis for the oil, the milk, and the puree / cream / butter of coconut:

The coconut oil it is obtained by pressing the already dried coconut pulp, in the best “cold” products without adding heat.
The coconut milk, that we find in cans, is obtained by hot washing and subsequent pressing of the fresh pulp.
The puree/ cream /butter it is obtained from dried, grated and ground coconut.

The difference in the processing is only in the grinding which takes place in two moments to obtain first a thin powder which then turns into a homogeneous and creamy puree.

At home we certainly cannot prepare coconut oil, or dried coconut if we don’t have a dryer (unfortunately it is still a bit complicated to find young and fresh organic coconuts that can be dried), but coconut milk, cream (that you find by clicking here), and the coconut puree / cream / butter are within everyone’s reach.

It is worth keeping the flakes, or coconut flakes, in the pantry, they are real transformers and like all products made from coconut contain antioxidants, vitamins and minerals important for the well-being of our body.

Cocconut water

It is not the water you find inside young green coconut, but it can be the basis for gluten-free smoothies, curries or creams, dairy products, eggs:

Blend 500 g of water with 200 g of dried coconut for 3-4 minutes.

Let it sit for at least an hour for the coconut to fully flavor the liquid, then strain.

Neutral coconut puree /butter / cream

Ingredients for a 200 ml jar:

  • 250 gr of grated organic coconut

How to prepare the coconut puree / butter / cream:

Pour the flakes or flakes of the coconut into a food processor and chop for 15 – 20 minutes, taking breaks so as not to overheat the motor of your mixer, until a cream is obtained.

The coconut flakes and flakes will first turn into a flour, then the oily part of the coconut will transform everything into a pasty mass which will gradually become a soft cream.

Keep the coconut puree / butter /cream in a closed glass jar with lid.

This puree / butter / cream si solidifica a temperatura inferiore ai 25°. Conservatelo in frigorifero e  per ammorbidirlo  immergere il vasetto in acqua calda per qualche minuto al momento del consumo.

It is the basis for sweet or savory creams.

Ice lolly

Ingredients for 4:

  • 600 ml of water or a drink of your choice (infusion, tea or other)
  • aromas at your pleasure
  • 100 g of coconut flakes
  • chopped fruit to taste

How to prepare ice lolly:

Arrange the fresh fruit and coconut chips in the ice lolly molds(or ice containers or even plastic cups).

Pour the water into the chosen containers taking care not to fill them completely.

Put a popsicle stick in each container and leave in the freezer overnight.

They are ready ….. enjoy them.



  • 1 liter of non-boiling hot water
  • from 180 to  240 grams of dried coconut flakes
  • 4 spoons of bitter cocoa
  • 1/4 teaspoon hot pepper + 1/4 teaspoon of ginger powder + 1/4 teaspoon cinnamon + 1/4 teaspoon anise powder + 1/4 teaspoon cloves powder

How to prepare chocolate:

Blend the ingredients, stirring if necessary. No need to filter.

Sweet and sour, flavored, spiced chips

Ingredients for the chips:

  • 20 g coconut flakes
  • 1 cucchiaino of extra virgin olive oil
  • for sweet and sour chips: 1 teaspoon apple cider vinegar + 1 teaspoon maple syrup
  • for spiced or aromatic chips: 1 teaspoon of water + 2 teaspoons of mix of herbs and spices at your pleasure
  • 1 pinch of salt

How to prepare the chips:

Mix all the ingredients in a bowl, covering the coconut chips well.

Heat a pan over low heat, toast the chips, browning them evenly.

Remove them from the pan and let them cool.

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