Coconut is a mixture of shredded coconut and coconut flour.

Cut fresh coconut meat into strips or shreds, after sun-drying or drying to get shredded coconut, ground into powder to get coconut flour, coconut paste usually refers to the mixture of shredded coconut and coconut flour, usually eaten raw, has a high nutritional value, rich in sugars, proteins, vitamins, potassium, magnesium, etc., Coconut can be used as a filling for food such as pastries, mooncakes and so on, and it can be sprinkled on iced candied gourds, bread and other food surface, can effectively enhance the taste.

Coconut itself is white, but in addition to white coconut, there is also a golden-yellow coconut, which is due to the addition of butter, egg, sugar, egg yolks and other ingredients in the process of making coconut. Although the golden colored coconut has a better taste, it is higher in calories and is not recommended to be consumed in excess.

Method of making coconut paste:

Preparation of ingredients: coconut meat in moderation, a frying pan, a dry grinder and so on.

1, coconut meat with water in the cooking machine inside the juice, out of the coconut juice, the rest of the coconut residue can be used to make coconut.

2, coconut residue need to use a pan dry fried, fried to eighty percent dry on it. Why fry it? Personally, I think a little bit of dry coconut meat is easier to beat into coconut paste oh, because it will not be wet because of wet stuck inside the dry grinder.

3, take it out and spread it flat to let it dissipate heat and water vapor.

4, dry grinder out! Put it in, make a couple seconds, and it's coconut!

5, the last step, and then fried dry a little, why? Because the coconut meat in the water is still relatively large, grind fine after frying a little so that the water evaporates out again, and then like the third step, flatten, disperse water vapor, dry coconut can be preserved for a longer period of time, it is recommended to put in the refrigerator inside the preservation.