Copra is the dried kernel of the coconut and is used in extracting coconut oil and is a versatile Indian spice!
Copra can be produced by sun-drying, smoke-drying or kiln-drying. Drying intensifies flavours of the coconut oils and results in higher fat content and more flavour!
Dry coconut can be cut into cubes, sliced or grated and added to a number of both savory and sweet dishes.
In India, Dry coconut is used to make Copra Pak a baked treat made with saffron and milk.Grated Dry coconut can be used as a garnish or added to cookie or cake recipes; add to curries or even salads!
Dry coconut has a longer shelf life than fresh coconut and can be refrigerated for up to six months.
Dried coconut is also an essential ingredient in chutneys and ladoos in South India.
Copra also has a deep religious significance in India, symbolizing the ego and is usually an offering in pujas.
Stay tuned as @elthecook explores this diverse ingredient in our recipes!
Have you used dried coconut? Tell us in the comments!