Grated coconut (fresh, frozen, desiccated)

तेंगिनकायि / thengai · desiccated coconut

Flavor and role

Finely grated coconut flesh. Fresh or frozen is moist and mildly sweet; desiccated is nuttier and keeps longer.

Typical dishes and uses

Coconut chutney for idli and dosa, lamingtons, coconut cookies, South Indian curries

Substitutes

100g fresh coconut = 60g desiccated coconut soaked for 10 minutes in 3–4 tbsp warm water.

Storage

Fresh grated coconut 2–3 days in the fridge, 3–6 months frozen. Desiccated coconut sealed 6 months at room temperature, 1 year in the fridge.

Main countries

India · Sri Lanka · Indonesia

Used in this book

Idli with Coconut ChutneyAlfajores de MaicenaAnzac BiscuitsBasbousaHoppers (Appa) and Egg HoppersKuih DadarLamingtonsLolly CakeNanaimo BarsOm AliPol SambolBeef rendangBanana Dulce de Leche Alfajor Parfait CupsBrown Butter and Sea Salt Anzac BiscuitsWhite Miso and Black Sesame Anzac BiscuitsAnzac Ice-Cream SandwichesKluay Ping Banana Boats with Salted Coconut Caramel (Thai × American)Basbousa bil Ishta with Orange Blossom SyrupBasbousa Tres Leches with Toasted Coconut CreamMicrowave Basbousa Mug Cake with Pistachio YogurtBeef Rendang Bitterballen with Sambal Mayo (Dutch × Indonesian)Campfire Lamington Damper BitesJaggery Banana Chatamari with Cardamom YoghurtBrown-Butter Coconut Chin Chin with Orange ZestChilled Coconut Congee Pudding Cups with Mango and LimePandan-Coconut Crema Catalana (Spanish × Southeast Asian)Peach Butter Mochi CobblerCoconut Pandan Hobakjuk (Korean × Thai)Coconut Hopper Sundae Bowls with Palm-Sugar CaramelTiffin-House Idli with Fresh-Roasted SambarPodi Idli Fries with Coconut Yogurt DipKaya Butter Toast Crunch ParfaitKuih Dadar with Gula Melaka Coconut and Salted Coconut CreamMatcha Kuih Dadar with Red Bean and Gula Melaka Coconut (Malaysian × Japanese)Kuih Dadar French Toast with Gula Melaka Coconut SyrupRaspberry Jam and Cream LamingtonsMatcha White Chocolate LamingtonsLamington French ToastBrown Butter Salted Lolly Cake with Toasted CoconutTurkish Delight and Pistachio Lolly Cake (Turkish × NZ)Choc-Dipped Lolly Cake Truffle PopsCoconut-Pandan Malva Pudding with Palm Sugar Sauce (South African x Southeast Asian)Cardamom-Coconut Mandazi Waffles with Mango and Honey YogurtCrispy Coconut Sticky Rice Cakes with Mango-Lime SalsaCrispy Dosa Chaat BowlCoconut-Lime Chocolate Mousse (French × Thai)Brown Butter Nanaimo Bars with Dark Chocolate GanacheTiramisu Nanaimo Bars with Espresso Mascarpone CreamNanaimo Thumbprint Truffle BitesGhee-Crisped Filo Om Ali with Cardamom MilkMatcha White Chocolate Om Ali (Egyptian × Japanese)Om Ali Crunch Parfait JarsCoconut Panna Cotta with Lime MangoParippu Cheese Rice GratinPandan Coconut Pastéis de NataMango Coconut Lime PavlovaPandan-Coconut Poffertjes with Palm Sugar SyrupToasted-Chilli Pol Sambol with Curry Leaf TemperingPol Sambol Prawn Aglio e Olio (Sri Lankan × Italian)Pol Sambol Crispy Rice BowlCoconut-Lime Pouding Chômeur with Toasted Coconut (Québécois × Caribbean)Padang-style dry rendangRendang beef tacosCrispy rendang wingsCoconut Risalamande with Mango-Lime Sauce (Danish × Thai)Crispy Roti Jala Cups with Coconut Curry Chicken SaladSayur Lodeh with Fresh-Pressed Coconut MilkSayur Lodeh Coconut Gratin with Tempeh CrumbSri Lankan Black Chicken Curry with Toasted CoconutSri Lankan Curry Chicken Cheese Toastie with Pol SambolBlack Sesame Tangyuan in Pandan Coconut Milk (Chinese × Thai)Brown-Butter Vanilla Bean Thiakry with Toasted CoconutThiakry Frozen Yogurt Bark with MangoTom Kha Creamy Chicken Rice BowlCurry Leaf Mojo Yuca (Cuban × Keralan)

Updated 2026-10-10