Drying coconut

Coconut chips, which are expensive on the health food market, are not a problem for owners of an infrared drying cabinet, and shavings obtained from coconut can turn into a product as ordinary as salt and pepper are. Dried coconut is combined with almost all products.

 

It goes well with sweet chocolate and ice cream, nuts and fruits, meat and fish. As part of sauces, it is used for hearty dishes, and as a breading – for frying fish and cauliflower.

The taste of coconut flakes is incredibly tender, pleasant and slightly oily. A couple of pinches of shavings in any dish dilutes the usual taste of food and enhances it.

Various eco-cosmetology products are made from coconut flakes: maxi for the face, body scrubs.

 

Infrared drying technology achieves the desired result of drying coconut as quickly and efficiently as possible: the appearance of the product does not change at all, useful vitamins and trace elements are preserved, color, flavor and taste become even more saturated. For drying, any ripe and fresh coconut without traces of mold, dry, without damage and with coconut water inside will do.