Coconut flakes

Coconut flakes are thin, dehydrated small flakes obtained from the pulp of mature coconuts. Their crunchy texture and sweet, mild flavor make them a very versatile ingredient in the kitchen, especially in recipes for desserts, breads, smoothies, and tropical dishes.

Origin: The coconut is native to the tropical regions of Southeast Asia and has spread to the coastal areas of Latin America, the Caribbean, and other warm regions of the world. Coconut flakes are produced by extracting the coconut pulp, dehydrating it, and sometimes toasting it to enhance its aroma and flavor.

Properties: Coconut flakes are rich in dietary fiber, which aids digestion, and contain healthy fats, primarily medium-chain saturated fatty acids that provide quick energy. They also provide small amounts of B vitamins and minerals such as manganese, copper, and iron. Thanks to their natural sweet flavor, they are a healthy alternative for sweetening and decorating foods without adding refined sugar.

Synonyms in Latin American Spanish: In different regions, coconut flakes may also be known as láminas de coco, hojuelas de coco, or simply coco rallado seco. However, it is important to differentiate them from traditional grated coconut, as the flakes are thicker and have a crunchier texture.