substitutes for shredded coconut

7 Creative Substitutes for Shredded Coconut

Shredded coconut is a versatile ingredient that adds a lot of texture and flavor to both sweet and savory dishes. It’s great in cereals and granola and makes for a wonderful baking ingredient as well as a topping.

But if you’re in the middle of a recipe that calls for shredded coconut and don’t have any on hand, fear not! You may still be able to get your dish just right. Here are some tasty substitutes for shredded coconut that may fit the bill.

1. Macadamia Nuts

Macadamia Nuts

Macadamia nuts are an ideal substitute for shredded coconut in a variety of recipes. Although they lack the sweet coconut flavor, their crunchy texture mimics that of shredded coconut quite nicely.

Plus, unlike coconut, macadamia nut pieces won’t clump when heated or added to liquid-based dishes. Nutritionally speaking, macadamia nuts are packed with essential minerals, including iron, magnesium, and phosphorus, as well as heart-healthy monounsaturated fatty acids that help reduce cholesterol levels.

When using macadamia nuts as a substitute, you can use them in either the same ratio that the original recipe calls for or add them whole as a topping. Alternatively, you could sprinkle chopped or halved macadamia nuts on top of cakes, bread, and other baked goods. Whichever way you choose to go about it, you’ll still be able to enjoy all the crunchy goodness without the added sweetness!

2. Grated White Chocolate

Grated White Chocolate

Grated white chocolate can work as a uniquely sweet alternative to shredded coconut in baking. White chocolate offers a good source of energizing carbohydrates and healthy fats. It is also sweet enough to work as a particularly desirable option for those looking for alternatives to shredded coconut due to its similar flavor profile.

When using grated white chocolate as a direct replacement for shredded coconut, you may need to slightly adjust the ratio. Generally, one cup of shredded coconut can be substituted with about three-quarters of a cup of grated white chocolate. Make sure you stir the mixture slowly when adding it to your recipe so that the chocolate melts properly and you get its full flavor.

3. Dried Fruit

Dried Fruit

Dried fruit can make an excellent substitute for shredded coconut in some recipes. They are highly nutritious, with many of them being rich sources of different vitamins and minerals like calcium, iron, and vitamin C. They’re an excellent source of dietary fiber, too. Dried fruits can also provide antioxidants, which protect the body from free radical damage and have been linked to lower risk for chronic diseases like heart disease and cancer.

For most recipes, dried fruit can be used in a 1:1 ratio as a substitute for shredded coconut. Some recipes may require more or less dried fruit than shredded coconut, so experiment with the proportions to yield delicious results. Apricots, peaches, and apples are all great substitutions for cakes and muffins, while dates and prunes work better in vegan desserts or brownies.

4. Brazil Nuts

Brazil Nuts

Brazil nuts, grated or chopped, have a similar texture to shredded coconut. They also add a subtle sweetness to both savory and sweet dishes. These nuts are high in healthy fats and protein as well as rich in calcium, zinc, and manganese, making them an ideal choice to replace coconut in most dishes.

When used in place of shredded coconut, use a ratio of two Brazil nuts for every three tablespoons of shredded coconut. This ratio will provide a similar taste, texture, and nutrient content while still allowing the recipe to take its intended form. It’s best to coarsely chop Brazil nuts in a food processor to enhance the similarity to shredded coconut.

5. Coconut Milk Powder

Coconut Milk Powder

Coconut milk powder is arguably one of the best substitutes for shredded coconut when used in baking or as an enhancer to smoothies, oatmeal, and other recipes. It has a creamy texture and a mild flavor that complements both sweet and savory dishes. It’s also full of healthy fats that are beneficial for heart health and provide long-lasting energy. It’s also low in carbohydrates, which is ideal for those watching their intake of added sugars.

When used in place of shredded coconut, you’ll need half the amount of shredded coconut. So, one tablespoon of coconut milk powder will replace two tablespoons of shredded coconut. Coconut milk powder is easy to keep on hand since it has a long shelf life and is convenient to use — simply stir into the recipe’s wet ingredients until fully blended before adding the dry ingredients.

6. Fresh Coconut Flesh

Fresh Coconut Flesh

Fresh coconut flesh is an excellent substitute for shredded coconut when baking or cooking. Not only does it offer a sweet, nutty flavor that complements many dishes, but it also provides a variety of nutritious benefits.

Coconut flesh is rich in dietary fiber and MCTs (medium chain triglycerides), which may be beneficial for weight loss and heart health. Furthermore, it contains essential minerals like magnesium, phosphorus, and potassium, as well as vitamins such as folate, niacin, and thiamine.

When substituting fresh coconut flesh for shredded coconut, use three parts coconut flesh to one part shredded coconut. For every cup of shredded coconut called for in most recipes, use three cups of freshly chopped coconut. If a recipe calls for desiccated coconut, you will want to use twice the amount of fresh coconut flesh instead.

7. Powdered Milk

Powdered Milk

Powdered milk is packed with vitamins and minerals like preformed vitamins A and B12, making it an excellent option for anyone looking to make a healthier version of shredded coconut. While it will not replicate the flavor of shredded coconut, powdered milk can still work to mimic the texture of the original ingredient.

To replace shredded coconut with powdered milk, use one cup of powdered milk for every two cups of desired shredded coconut. Add the powdered milk at the same time that the recipe calls for adding coconut, or add it just prior to baking to provide the best texture and flavor. Be sure not to over-mix, or your final product might become too dense.

AboutRibana Hategan

Ribana is a certified pastry chef and passionate home cook who curates and develops recipes that are high on nutrition. She develops and tests cost effective, nutritious meals using quality ingredients to help people better their everyday eating experiences.