Raw Coconut

Baking By tonicake Updated 5 Aug 2009 , 10:54pm by tonicake

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tonicake Posted 5 Aug 2009 , 6:27pm
post #1 of 4

I need to make coconut frosting-fast! The only coconut I have is raw chip coconut. Do I need to toast it or something? I've not used this before.

Can YOU help me?

3 replies
Rose_N_Crantz Cake Central Cake Decorator Profile
Rose_N_Crantz Posted 5 Aug 2009 , 7:42pm
post #2 of 4

I've never heard of chip coconut before (or I have and I just didn't know that's what it is called!) but if it's white, dry, and kinda grainy, you should be able to use it just like that.

IMHO, I prefer the taste of toasted coconut even though it does become a golden color.

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diane Posted 5 Aug 2009 , 8:55pm
post #3 of 4

neither have i, but if it's anything like the stuff that's found in bags at your grocery store it should be fine. icon_wink.gif

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tonicake Posted 5 Aug 2009 , 10:54pm
post #4 of 4

The raw coconut is unsweetened and definitely not the Baker's Coconut. I just didn't know if I needed to toast it or do something special to it.

Thanks for your help.

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