45 desiccated coconut recipes

desiccated coconut recipes | 191 desiccated coconut recipe collections

easy desiccated coconut recipes | desiccated coconut Indian recipes

Desiccated coconut is made from the white, juicy fleshy part of the coconut. It is made by drying out the moisture from the coconut till the moisture content is nearly 3 percent which results in really crisp, bright white dried coconut. This desiccated coconut can be converted into flakes, shreds or even granules. It is mostly used in confectionaries, cakes and puddings.

Confectionery Desiccated Coconut Recipes

Confectionery items are those items that are predominantly made with sugar and carbohydrates and includes different types of sweets and chocolates. Desiccated coconut is mostly considered a confectioners item because it is used so much in that industry. Eggless Coconut Cookies are crunchy, delectable cookies that can served at fancy tea parties or at even at chai tapris on the road and they will taste equally amazing.  Peanut butter and coconut go very well together. And if we add chocolate to the mix, it is a match made in heaven. That is why Chunky Chocolate Peanut Butter Cookies taste like Christmas in our mouth. 

Speaking of Christmas, it is a festival of cookies, sweets and snow and what better way to celebrate it than with Chocolate Snowballs. Desiccated Coconut looks like little snowflakes and gives a Christmas effect when coated over delicious chocolate balls. A lot of people don’t like eating coconut in this form but rather eat it when the taste is a little subtle. The subtleness comes out when you make Coconut Butter by simply grinding the desiccated coconut.

Desiccated Coconut Recipes for Indian Sweets

When festival seasons approach, all Indians brush up on their sweet making skills whether it be ladoo, barfi or basundi. Coconut sweets are also ever popular during such festive times. Coconut Ladoos are the easiest to make and the tastiest for sure. They are sweetened with a rich condensed milk and then coated in little flaky desiccated coconut as well.  Another unique tasting sweet is Coconut Chikki that can be served at any occasion or even at Raksha Bandhan! Halim Ladoo is a Maharashtrian dessert which is made with cress seeds. This is given to pregnant women to give them proper nutrients but can also be used in festive times as well. Flavored with jaggery for sweetness and coconut for nuttiness, it is an absolute delight.  Even though Meetha Pan is not a sweet in the traditional way, it is a long standing tradition to eat it after meals throughout India for that touch of sweetness and freshness that is provided by coconut.

Savory Desiccated Coconut Recipes

Not only is coconut used for sweets but it is also used in various savory Indian recipes. In Maharashtra, an intensely flavored dish called Vegetable Kalvan is made with a rich gravy consisting of onions, tomatoes, and the flavor provider – coconut. Palak Makai Khaas is an easy, delectable Indian party dish that isn’t as complicated as it actually sounds. Hardly taking 10 minutes to cook, the eternal pair of corn and spinach is a made better with a mild hint of coconut running through it. If not as one of the main ingredients, desiccated coconut is tastes amazing when used as a garnish over subzis like Shepu Chi Bhaji.

Desiccated Coconut Dessert Recipes

As you already know, this is one of the best ways to use coconut and there are so many innovative ways you can do this. From tropical desserts like Layered Fruit, White Chocolate and Coconut Biscuit that mouth-watering and loaded with so many toppings to more simple things like a Chocolate Coconut Cake, which is perfect for having at any time of the day!

Coconut is also a great option for vegans as they don’t consume dairy products. The Coconut Chocolate Vegan Dessert is healthy and only made with cocoa powder and coconut products. It is different in taste but still just as yummy is desserts with dairy.

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halim ladoo recipe | alive laddu | alive che ladoo | Maharashtrian halim ladoo | with amazing 17 images. halim ladoo is a traditional Maharashtrian sweet dish made with iron-rich garden cress seeds, ghee, jaggery, rava, powered almonds and desiccated coconut. Once the halim is soaked, this is a super quick Maharashtrian halim ladoo to make. Want to boost your iron levels, then nothing better than halim ladoo recipe. Do you know that 100 grams of garden cress seeds offers 100 mg of iron? Who would have thought that this tiny seed is a goldmine of iron! Halim ladoos are really very easy to make and you can quickly assemble them too! All you need to do is to soak halim 3 hours prior to preparing it. To proceed, heat ghee in a non-stick pan. Add soaked garden cress seeds and add jaggery. You can use jaggery powder. Add semolina and mix well. Further, add coconut. Add coconut. If you want to use fresh coconut then grate the coconut and fry it in ghee until its moisture evaporates completely and then add to the Halim ladoo mixture. Lastly, add almonds. You can also add other dried fruits like cashew nuts, walnuts, pistachios can also be added to fortify aliv laddu. Mix well and our mixture for halim laddu is ready!! Next, transfer to a plate and divide into portions while its warm and still easy to handle. Serve or store the Halim ladoo in an air-tight container. Halim ke ladoos can be eaten during winters as it keeps our body warm and is good for lactating mothers. We would like to share some tips to make the halim ladoo recipe. 1. Add jaggery. You can even make use of jaggery powder to make Garden Cress Seeds Sweet Balls. 2. If you are facing a problem in rolling theHalim ladoo, grease the palms with some ghee. Enjoy halim ladoo recipe | alive laddu | alive che ladoo | Maharashtrian halim ladoo | with detailed step by step recipe photos below.

eggless semolina coconut cake recipe | coconut semolina cake | eggless basbousa | Indian suji coconut cake | with 30 amazing images. Indulge in a delicious eggless treat with this easy eggless semolina coconut cake recipe. Learn how to make eggless semolina coconut cake recipe | coconut semolina cake | eggless basbousa | Indian suji coconut cake | Made with readily available ingredients like semolina, desiccated coconut, sugar, yogurt, and baking powder, this cake is perfect for those avoiding eggs. The yogurt adds moisture and a touch of tang, while the semolina provides a delightful toothsome texture to this coconut semolina cake. The enjoyably crumbly texture of Indian suji coconut cake, together with the flakiness of coconut makes the total effect mind-blowing. This easy coconut semolina cake uses very little milk, so stick to the quantities mentioned, to get the batter consistency right. This cake is simple to whip up and bakes up moist and flavorful, making it a great tea-time snack or dessert option. pro tips to make eggless semolina coconut cake recipe: 1. Semolina coconut cake relies on the semolina for its texture. Overmixing can lead to a dense cake. Mix the batter until just combined. 2. You can allow the batter to rest for 5-10 minutes after mixing. This allows the semolina to absorb the liquids and results in a lighter, fluffier cake. 3. For an extra flavor dimension, consider adding a pinch of cardamom powder to the batter. Enjoy eggless semolina coconut cake recipe | coconut semolina cake | eggless basbousa | Indian suji coconut cake | with detailed step by step photos.

A tantalisingly flavourful bhaji prepared with aromatic dill leaves, the Shepu chi Bhaji is an all-time favourite Maharashtrian accompaniment. You are sure to enjoy the herby flavour of dill, which is enhanced further by the addition of onions, and balanced well by soaked chana dal. A traditional tempering boosts the aroma and flavour of this herby subzi manifold making it a sure-shot hit with the whole family. Garnish generously with coconut and serve it fresh, as it could become watery if left to stand for a long time.

coconut barfi recipe | nariyal barfi | layered coconut barfi | rose coconut barfi | with 33 amazing images. coconut burfi is an exciting fare to perk your Indian festive mood. Learn how to make layered rose coconut barfi. Coconut Burfi (Barfi, or Burfi) is a popular Indian sweet or Indian fudge, made with dry desiccated coconut, milk, sugar and flavored with cardamom. Here we are making a layered coconut burfi recipe made of a base white layer and top pink layer. This layered coconut barfi is very easy to make and turns out soft and delicious using ingredients easily available at home. Rose coconut barfi is made from simple ingredients like desiccated coconut, milk, fresh cream, cardamom, rose essence and sugar to sweeten it. No need to sweat over the consistency of the sugar syrup or any such complications to make rich mithai. Just follow the simple instructions, and very soon you will have a melt in mouth nariyal barfi, with the rich texture, flavour of coconut and rose tinged with the intense aroma of cardamom. Tips to make coconut barfi: 1. Instead of sugar you can also add condensed milk to make barfi. 2. Fresh cream provides required moisture to the barfi which makes barfi extremely soft and delicious. 3. Roast the coconut on low heat for a minutes to intensify the coconut flavor. Make sure to not change the coconut color while roasting. 4. Instead of desiccated coconut you can also use freshly grated coconut. 5. Make sure to keep the excess parchment paper in the tin which becomes easier to transfer to the chopping board and the barfi also comes out easily. Enjoy | coconut barfi recipe | nariyal barfi | layered coconut barfi | rose coconut barfi | with detailed step by step photos.

golpapdi recipe | Gujarati gol papdi | gur papdi | sukhdi | with amazing 16 images. golpapdi recipe is a traditional Gujarati sweet dish prepared with whole-wheat flour and jaggery. Gujarati gol papdi is one of the quickest sweet to prepare and also this wheat flour based sweet is easier to prepare than any of the other traditional Gujarati sweets. The texture of golpapdi is not like kaju katli or a barfi, it is quite crumbly yet melt in your mouth texture. The texture is derived by addition of ghee. Gujarati gol papdi is made with the most basic Indian sweet ingredients and I am also sure that each ingredient used in the recipe is definitely available in every Indian household pantry. The recipe is hassel-free and quite easy to prepare yet you need to be a little patient while preparing gol papdi. Also, before adding the jaggery to the golpapdi make sure to turn the flame off as you do not want to boil the jaggery and reach one string consistency. That will make the sukhdi hard and chewy. Add more or less jaggery as per your taste. Make sure to chop the jaggery or grate it as it will melt faster. Store sukhdi in an air-tight container. Traditionally sukhdi is eaten during the winters as it provides your body with warmth. I usually have gol papdi made and stored which helps kill the craving of sweets. Since golpapdi does not have too much ghee and is trouble-free to prepare, you can even make it often as an evening snack. In the winters, you can also add edible gum (gaund) to this golpapdi recipe as done in many states of Gujarat. Learn to make golpapdi recipe | Gujarati gol papdi | gur papdi | sukhdi | with detailed step by step recipe photos and video below.

Eggless chocolate coconut cake recipe | Indian style coconut chocolate tea cake | chocolate coconut loaf cake | with 23 amazing images. This moist and flavorful chocolate coconut cake is simple to make and has a hint of coconut to enhance the rich chocolate flavor. Learn how to make eggless chocolate coconut cake recipe | Indian style coconut chocolate tea cake | eggless chocolate coconut cake recipe is a delightful fusion of rich chocolate chip cake and the subtle sweetness of coconut. It's a classic dessert that's perfect for any occasion, and there are endless variations to keep things interesting. An irresistible cake with the dense aroma of brown sugar and the creamy texture of coconut, the eggless chocolate coconut cake is a perfect accompaniment for an high tea! You will also appreciate the fact that it is more or less a no-fuss cake recipe that can be prepared quite easily. pro tips to make eggless chocolate coconut cake: 1. Don't overmix the batter, or the cake will become dense. 2. Make sure to have all the ingredients on room temperature. 3. Instead of chocolate chips you can use chopped dark chocolate to make this recipe. Enjoy Eggless chocolate coconut cake recipe | Indian style coconut chocolate tea cake | chocolate coconut loaf cake | with detailed step by step photos.

Nothing can beat the rich mouth-feel and chewy delightfulness of Crispy Coconut Cookies. The appealing aroma of baked coconut and melted butter that emanates from the oven will draw you to bite into a cookie as soon as it is out of the oven, but do control the urge and wait till it cools down, as the cookies will turn crisp only on cooling. These cookies are sure to be a family favourite and a perfect gift to make and give for festive occasions like Diwali , Christmas and Raksha - Bandhan .

If you have wondered whether it is ever possible to make a delicious dessert without butter, sugar or plain flour, this Chocolate Coconut Healthy Vegan Dessert is the ultimate answer to your doubts! With the intense flavour of cocoa, the mellow but rich taste of coconut butter and the lovely crunch of coconut, this dessert is one that everyone will relish. It is loaded with good healthy fat, and all the goodness of coconut and unsweetened cocoa. Coconut oil is extremely good for you as it increases good cholesterol and converts bad cholesterol (LDL) to good cholesterol. Unsweetened cocoa powder, which is ideal for using in desserts, is low in fat, reduces blood pressure and helps prevent blood clots. We have used just a dash of maple syrup to sweeten this dessert and get the perfect taste. Use our recipe of homemade coconut butter to make this healthy recipe. This vegan dessert lasts for a week in the refrigerator if stored in a dry, airtight container.

coconut cake recipe | nariyal ka cake | eggless coconut sponge cake | coconut cake with desiccated coconut | with 40 amazing images. coconut cake recipe | nariyal ka cake | eggless coconut sponge cake | coconut cake with desiccated coconut is an extraordinary sponge cake which can be made when you are bored of regular chocolate and vanilla sponge cake. Learn how to make nariyal ka cake. To make coconut cake, combine the plain flour, baking powder and baking soda in a deep bowl, mix well and keep aside. Combine the butter and sugar in a deep bowl and mix well till it is smooth and light using a spatula. Add the plain flour mixture gradually and fold gently. Add the coconut milk gradually and mix well using a spatula. Add the desiccated coconut and mix gently, using a spatula. Pour the batter into a greased and dusted 175 mm. (7”) diameter aluminium tin. Tap it slightly to even out the mixture. Bake it in a pre-heated oven at 180°c (360°f) for 20 to 25 minutes. Keep aside to cool slightly. Demould the cake, cut it into 6 equal wedges and serve. Like a breeze that caresses you atop a hill, the mellow flavour of coconut revitalises your palate when you bite into this unique eggless coconut sponge cake. The soothing touch of coconut is unmistakable as both coconut milk and desiccated coconut are used. This is a soft and succulent sponge cake with a deep-seated flavour and mild crunch, which makes this coconut cake with desiccated coconut a wonderful accompaniment to tea. While you may serve it a while after baking, nariyal ka cake tastes especially great when slightly warm. You can also try other recipes like Coconut Toffee or Coconut Ball Cookies. Enjoy coconut cake recipe | nariyal ka cake | eggless coconut sponge cake | coconut cake with desiccated coconut | with step by step photos.

It is common to find vendors selling paan outside most Indian restaurants, and sometimes the restaurant itself lays out a tempting batch near the billing counter for the customers to pick up after a meal. Meetha Paan, made of betel leaves filled with a range of sweet jam-like spreads and crunchy titbits like tutti-frutti, cherries, chopped dates, etc., is a delightful treat to munch on, and a very effective mouth freshener. It is enjoyed mostly after dinner, although some people like to have it after lunch too. There are numerous varieties of paan that can be made by mixing and matching the fillings. You can easily make it at home too, according to your preferences. The paan has become so famous that it also inspires other recipes like the Paan Shot or Paan Ice-Cream

homemade chocolate balls recipe | no bake Indian chocolate balls | 5 ingredient homemade chocolate balls | chocolate balls with Marie biscuit | with 11 amazing images. homemade chocolate balls recipe | no bake Indian chocolate balls | 5 ingredient homemade chocolate balls | chocolate balls with Marie biscuit is a quick fix dessert for kids. Learn how to make no bake chocolate balls. To make homemade chocolate balls, combine all the ingredients in a deep bowl and mix well. Divide the mixture into 10 equal portions and roll each portion into a ball. Roll them into the desiccated coconut and serve immediately or store the homemade chocolate balls in an airtight container. It will lasts well for 2 to 3 days at room temperature. An indigenous, chocolaty treat that was once popularly made in homes all over India, at a time where commercial chocolates were neither easily available nor economical. No bake chocolate balls is a recipe that unfailingly kindles happy childhood memories in all of us. It is a quick and easy recipe, and kids can help their mothers make it. The combination of crushed biscuits, dessicated coconut and cocoa held together by gooey condensed milk gives this 5 ingredient homemade chocolate balls an exciting mouth-feel and rich flavour. These chocolate balls with Marie biscuit can be relished immediately and also stored for 2 to 3 days in the refrigerator to enjoy whenever you wish! You can try other dessert recipes like the Poha Ladoo or Chocolate Mousse. Tips for homemade chocolate balls. 1. You can make the chocolate balls without coating with desiccated coconut also, they will lasts longer. 2. Sweetness always taste before you start shaping the balls, if you need more add condensed milk. 3. They will remain fresh in an air-tight container for atleast 2 to 3 days. 4. Always mix the mixture with your hands so it is mixed properly. Enjoy homemade chocolate balls recipe | no bake Indian chocolate balls | 5 ingredient homemade chocolate balls | chocolate balls with Marie biscuit | with step by step photos.

Chocolate Coconut Balls with Khoya is a no-cooking-required mithai that is delightfully easy while being extraordinarily delicious! Cocoa combines beautifully with the mellow taste and crunch of coconuts, while crumbled khoya adds to the richness of this sweet and improves the mouth-feel further. The contrast between the brown chocolaty balls and the flaky coconut coating makes this mithai very attractive visually too. You can store these balls in an airtight container in the fridge. Try other recipes like Data and Date and Nut Coconut Cocoa Balls and Walnut and Walnut and Cashewnut Balls .

black sesame seed chutney recipe | tiklut chutney | Maharashtrian dry chutney | with 20 amazing images. black sesame seed chutney recipe | tiklut chutney | Maharashtrian dry chutney is a nutri-dense accompaniment to main meals. Learn how to make tiklut chutney. To make black sesame seed chutney, heat a small broad non-stick pan, add the sesame seeds and dry roast on a medium flame for 3 minutes. Transfer to a plate and cool completely. In the same small non-stick pan, add all the other ingredients, except the garlic and dry roast on a medium flame for 2 minutes. Transfer to a plate and cool completely. Combine the dry roasted black sesame seeds, coconut-chilli mixture, garlic and salt in a mixer and blend till smooth without any water. Serve or store in an air-tight container. Use as required. Although white and black sesame seeds are available in the market, the black sesame seeds have a more rustic flavour and stronger aroma. It is just right for traditional recipes like this tiklut chutney. Although the black sesame is the focus of this Maharashtrian dry chutney, other ingredients like red chillies, coconut, coriander seeds, etc., help the black sesame to shine without overwhelming the diner. So, stick to this blend of ingredients and proportions to get the ideal Tilkut. In Maharashtrian families, this chutney is usually served as an accompaniment with rice flour bhakri. You can also enjoy it with other healthy rotis like oats mooli roti or jowar bhakri and a sabzi of your choice. This black sesame seed chutney is a good source of calcium – a nutrient needed for maintaining healthy bones. Each tablespoon of this chutney fulfils about 10% of our daily need for calcium. Further, it is also a good source of fibre, which helps to maintain blood cholesterol and blood sugar levels. Thus this chutney can be relished by heart patients and diabetics. Try other Maharashtrian accompaniments like Red Chilli Thecha or Dry Garlic Chutney. Enjoy black sesame seed chutney recipe | tiklut chutney | Maharashtrian dry chutney | with step by step photos.

When the festival season arrives, it is time to brush up our laddoo making skills and to expand our choice of laddoos because from Ganpati to Diwali, laddoo is a favourite offering to God. And laddoos like this Coconut Laddoo are also easy to make. Immensely rich and tasty, this Coconut Laddoo has a luxuriant milky flavour and an exciting mouth-feel that combines the crunch of coconuts and nuts with the creaminess of condensed milk. Keep aside some desiccated coconut to coat the laddoos, as that gives a very appetizing appearance and taste. Also do try other coconut based mithais like Coconut Barfi or Coconut Sheera .
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