Using a small, sturdy knife, pry out the coconut meat from the shell. It will come out in pieces, but try to keep them as large as possible. Using a swivel vegetable peeler, peel the outer brown part from the coconut meat. Then, shred it with a cheese grater (rotary or standing) or a food processor fitted with the fine shredding blade.
If a recipe calls for a cann of coconut can i use bag coconut and how much do i use?
no its not
about $3
The ingredient is shredded and dried fresh unsweetened meat from a mature coconut that contains a moisture content of 3%. Desiccated coconut is used the same as flaked sweetened coconut in any recipe.
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Your local grocery store should carry it. It isn't a very exotic item.
If the coconut is a fine flake, I think you possibly could. But, since the canned coconut is sweeter, and more moist, there may be some difference in the moistness of the cake. As for the sweetness: the traditional icing for an Italian Cream Cake is rather sweet anyway, which could compensate for the sweeter taste of canned coconut, and that may actually taste better than canned coconut. I would certainly give it a try, but probably not at a time when I am making that particular recipe for a special ocassion.
White coconut meat that has been dried and shaved--usually sold sweetened in bags.
According to http://www.angelfire.com/journal/wwrecipes/assorted.htm 1 1/3 cups flaked coconut = 4 ounces 1 1/3 cups shredded coconut = 4 ounces
This really depends on the size of the can of coconut.
Coconut water. It doesn't taste as good but will do.
Ancel Grated Coconut is a canned, flaked coconut product in a heavy syrup. The product originates from Dominican Republic, but distributed out of Miami, FL. It can easily be found in grocery stores in South Louisiana. I'm sure other Gulf Coast States would have it as well.
It is more moist and has sugar added.