In honor of National Coconut
Day on June 26, we’re sharing troubleshooting tips for working with coconut as
well as inspiration for developing a new, craveable coconut candy that will
make your fans go loco for coconut this summer!
Coconut can come in many forms, but for confectioners, desiccated coconut is the most popular. Desiccated is defined as, “preserved by drying,” according to Merriam-Webster. The process of making desiccated coconut involves shredding unsweetened coconut meat that has been dehydrated and sifted to a range of different sizes.
Shelf Life and Storage
Desiccated
coconut is a low-moisture, high-fat product. Approximately 3% moisture content is necessary for desiccated
coconut to be shelf stable. If moisture content is 5% or above, dried coconut
will mold and spoil rapidly.
Poly bags are an effective barrier against moisture pick up in transit and storage. However, dry storage conditions for desiccated coconut is recommended to maximize shelf life. With a low moisture product, such as this, any candy formulation has to be adjusted for the drying effect of such an ingredient. An alternative to this formula adjustment, of course, the premoistening of the desiccated coconut before addition to the candy batch.
Oil Separation
The
fat content of desiccated coconut is probably the most important single
attribute. With almost two-thirds of its composition being coconut oil, with a
melting point of 76°F/24.4°C, it is a factor to be seriously considered. Cool
storage between 65-75°F/18.3-23.8°C is recommended. If stored above 76°F/24.4°C,
under considerable stacking, oil separation can occur. This high-fat content
also requires gentle handling and short mixing times for coconut candies so as
to avoid the separation of coconut oil from the candy due to mechanical
pressure.
Solution: Despite the best efforts of candy makers in mixing and handling of coconut pastes, it is still possible to have separation occur during the forming operation. Almost every forming operation requires that a certain amount of pressure be applied to the coconut paste. There are formula modifications that can be made to minimize this fat separation, such as the addition of 0.5%-1% of glyceryl monosterate (GMS) to coconut paste. GMS should be added to coconut paste in liquid form to ensure even distribution throughout the batch. Addition of solid GMS to a cold batch could make the ingredient ineffective.
Soapy
Flavor
The
high-fat content in desiccated coconut can lead to the development of soapy
flavor when spoiled. Coconut fat represented by the triglyceride molecules in
the presence of enzymes secreted by microorganisms (molds or yeast) breaks down
into mono diglycerides and free fatty acid. Since 48% of the free fatty acid
radicals in coconut fat are lauric acid, you quickly get the characteristic
soapy flavor that lauric acid imparts.
Solution: The use of hot water or steam blanching desiccated coconut results in extremely low microbiological counts and drastically reduces the chances for this soapy flavor development.
Yellowing
Naturally
occurring sugar and protein in coconut are responsible for the number one
spoilage factor in this product: yellowing. Non-enzymatic browning, known as
the Maillard reaction, gives coconut a yellow appearance is caused by the
reaction between the natural sugars, particularly invert sugars and amino acids
in the protein in coconut.
Storage
Once
a candy maker has received desiccated coconut, it is important to always use
the oldest stock first and store in the coolest possible location. At around
40°F/4.4˚C, you get an almost indefinite shelf life of coconut.
Particle
Size
The
tendency of a cut of desiccated coconut to yellow is almost directly related to
its particle size—the larger the particle size, the greater the tendency to
yellow. Extra fine or macaroon typically have the best whiteness retention,
while slice and chip cuts, being cross sections of the coconut meat, yellow
quickly on the inner surface.
- Toasted
Coconut and Caramel Truffles
Think of the popular Girl Scout cookie, Caramel deLites/Samoas, as inspiration for a caramel and toasted coconut patty, covered in chocolate. Take a look at this recipe for Samoa Truffles from Shugary Sweets. Five boxes, please!
- Coconut Caramels
The perfect summer twist to your caramel recipe! This recipe by Taste of Home uses coconut milk, shredded coconut and roasted almonds.
- Spiced Cashew Coconut Brittle
Add a little bite to cashew coconut brittle with the addition of black pepper. Check out this recipe from Martha Stewart.
- Keto
Coconut Truffles
Appeal to the Keto diet craze by developing a recipe that highlights coconut with the simple addition of a natural sweetener, like honey or maple syrup, coconut oil, vanilla extract and salt. There are tons of recipes out there, but you could start by trying this recipe from blogger, Chocolate Covered Katie.
We hope you learned something and enjoy experimenting and perfecting your coconut recipes. Do you have a favorite coconut candy that you will highlight for National Coconut Day? If so, tell us about it in the comments below.
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