substitute sweetened coconut for unsweetened

Unsweetened coconut tends to be a bit drier and chewier. Coconut milk is the liquid left behind after the flesh from the coconut has been made into a cream and then pressed. This delicious liquid is common in Thai foods, including curry, beverages, sauces, and soups. I don't know if there is an exact rule to follow, but I have a coconut pie recipe that calls for 1 1/3 cups unsweetened coconut. The unsweetened version is what's known as evaporated milk. You can find coconut milk unsweetened or sweetened in cans in … A cake that calls for sweetened coconut will be very different in both texture and flavor if made with unsweetened coconut. That's a bit shocking, but it makes for a pretty easy conversion. Whisk in the sugar, and bring the mixture to a boil. Because of the added sugar, the sweetened coconut will be moister and sweeter. You will need water, sugar, unsweetened coconut flakes, a spoon, spatula and a small pot. *Nutrition information shown on this page is for unsweetened coconut. Both types of shelf-stable dairy milk have 60% of the water removed through evaporation. So, this equals 2 Tbsp. The amount of sugar and water you need depends on the amount of coconut flakes you are sweetening. The difference between sweetened and unsweetened coconut is pretty obvious: Unsweetened is plain coconut—no added ingredients—and sweetened coconut has added sugar. The ratio of water to sugar is one tablespoon of water to one teaspoon of sugar. Sweetened coconut is generally used in sweet recipes, like cakes and cookies, while unsweetened coconut is generally used in savory recipes, like curries and granola. We tried this, and it turned out wonderfully. To use in recipes and drinks that require cream of coconut, use 1 cup heavy whipping cream and a 1/2 cup of coconut cream powder for every 1 cup of coconut cream required in the recipe. Reduce the heat to medium-low and simmer, whisking occasionally, for about 25 minutes, or until the mixture reduces to ¾ cup. When using sweetened coconut, I have found the perfect amount to reduce the sugar by is 1/2 cup. Coconut, shredded or flakes are made of coconut meat which has been shredded or flaked then dried (desiccated). It's important to note sweetened condensed milk is … We only had unsweetened coconut. In fact, sugar makes up just about half the weight of your square of semi-sweet chocolate. Coconut cream powder can be reconstituted with water or heavy cream. Convert to Semi-Sweet. Coconut cream powder is made from freshly prepared, then dried coconut cream. This form of coconut is most commonly used for cakes and cookies or can be reconstituted and used in curry recipes. https://whatscookingamerica.net/ChocolateSubstitutionChart.htm This would be sufficient for a quarter full cup of sweetened flakes. Substitute For Coconut Shredded or Flakes (We try to use only organic ingredients, and couldn't find any organic sweetened coconut). Once you add sugar, that's canned sweetened condensed milk. It works best in baking. Unsweetened chocolate is really, really bitter, so it takes more sugar than you might imagine to make the equivalent of semi-sweet. sugar per 1/3 cup coconut (I think -- … My daughter was preparing to made Paula Deen's Jamie's Coconut Cake for my Father's 74th birthday -- coconut cake is his favorite! 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