Sweetened coconut is generally used in sweet recipes, like cakes and cookies, while unsweetened coconut is generally used in savory recipes, like curries and granola. Coconut cream powder is made from freshly prepared, then dried coconut cream. Coconut cream powder can be reconstituted with water or heavy cream. The unsweetened version is what's known as evaporated milk. You can find coconut milk unsweetened or sweetened in cans in … A cake that calls for sweetened coconut will be very different in both texture and flavor if made with unsweetened coconut. sugar per 1/3 cup coconut (I think -- … Coconut milk is the liquid left behind after the flesh from the coconut has been made into a cream and then pressed. Coconut, shredded or flakes are made of coconut meat which has been shredded or flaked then dried (desiccated). It works best in baking. I don't know if there is an exact rule to follow, but I have a coconut pie recipe that calls for 1 1/3 cups unsweetened coconut. (We try to use only organic ingredients, and couldn't find any organic sweetened coconut). This would be sufficient for a quarter full cup of sweetened flakes. The ratio of water to sugar is one tablespoon of water to one teaspoon of sugar. To use in recipes and drinks that require cream of coconut, use 1 cup heavy whipping cream and a 1/2 cup of coconut cream powder for every 1 cup of coconut cream required in the recipe. Because of the added sugar, the sweetened coconut will be moister and sweeter. Reduce the heat to medium-low and simmer, whisking occasionally, for about 25 minutes, or until the mixture reduces to ¾ cup. Whisk in the sugar, and bring the mixture to a boil. The difference between sweetened and unsweetened coconut is pretty obvious: Unsweetened is plain coconut—no added ingredients—and sweetened coconut has added sugar. The amount of sugar and water you need depends on the amount of coconut flakes you are sweetening. This form of coconut is most commonly used for cakes and cookies or can be reconstituted and used in curry recipes. We only had unsweetened coconut. Unsweetened chocolate is really, really bitter, so it takes more sugar than you might imagine to make the equivalent of semi-sweet. Pour the coconut milk into a medium saucepan over medium heat. This delicious liquid is common in Thai foods, including curry, beverages, sauces, and soups. It's important to note sweetened condensed milk is … So, this equals 2 Tbsp. That's a bit shocking, but it makes for a pretty easy conversion. In fact, sugar makes up just about half the weight of your square of semi-sweet chocolate. When using sweetened coconut, I have found the perfect amount to reduce the sugar by is 1/2 cup. https://whatscookingamerica.net/ChocolateSubstitutionChart.htm You will need water, sugar, unsweetened coconut flakes, a spoon, spatula and a small pot. 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