Coconut is a beloved ingredient in many recipes, adding a touch of tropical sweetness and texture to both sweet and savory dishes alike (Thais know this better than most). And if that isn't reason enough to love coconuts, they also contain valuable nutrients like protein, fiber, iron, and magnesium. Whether using canned coconut milk in creamy sauces or tossing some coconut shavings in a smoothie or açaí bowl, coconuts offer countless uses for all types of recipes.
Coconuts are classified as a drupe, a fruit with a hard shell that encloses a seed. The drupe consists of three layers, but only the innermost layer is sold at grocery stores. That's where you'll find the edible coconut flesh which also contains the oh-so-refreshing coconut water. Coconut meat can be made into coconut oil, cream, milk, or eaten on its own, in the form of flakes or shreds.
But when you're at the store and faced with a choice between coconut flakes and coconut shreds, it's easy to wonder: What's the difference? You'd be forgiven for assuming they're interchangeable, but flakes and shreds actually have their own special characteristics that can affect the final result of your recipe.
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Coconut flakes are large, flat pieces of coconut that resemble chips. They have a crunchier texture and a more pronounced coconut flavor due to their larger size, which makes them ideal for toppings or toasting. They're best used in recipes where you want to really taste and see the coconut. You can use them as a sweet element in granola (we like to make ours with leftover party snack mix) and trail mixes, as a savory topping in soups and salads, or as an aesthetic garnish on frosted cakes and pies.
Toasting coconut flakes will result in a crispy and mildly sweet flavor that blends beautifully in curries and stir-fries. You can toast them at home in a pan, oven, or air fryer. Simply place them in the necessary cookware for your preferred method and stir occasionally, watching to make sure they don't overcook or burn. You can even toss the flakes in seasonings and liquid smoke and bake them until crispy to make vegan bacon.
Shredded coconut is finely grated, almost like confetti, with shreds that are thinner than coconut flakes but larger than desiccated coconut, making them more versatile in recipes. Shreds also retain more moisture than flakes, giving them a chewier texture.
Shredded coconut is a great option if you want the coconut to blend seamlessly into your dish without overpowering it. It can be mixed easily into batter or dough, making it the preferred choice for baked dishes like coconut macaroons, cookies, vegan coconut biscuits, and cakes. The smaller pieces distribute evenly throughout the mixture, giving it a consistent coconut flavor. They also work great in fillings for coconut cream pies, tarts, or custards. The shreds' fine texture allows them to mix smoothly without adding too much bulk. You can also use coconut shreds as a binding ingredient in smoothies, protein bars, granola bars, or homemade plant-based recipes, like vegan meatballs.
At the end of the day, use your best judgment to determine whether you should use coconut flakes or shreds in your recipes. Either option will result in a delicious and texturized dish, but choosing between thicker or thinner pieces really can make a difference in the outcome.
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