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Some things get lost in translation, especially in recipes. After a year in New Zealand it appears I have assimilated a little too much and am now causing a wee bit of confusion by referring to 'coconut' in recipes and expecting you to know what I'm talking about. So - a quick tutorial.
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| Desiccated coconut |
The coconut referred to in the Best Ever Vegan Friendly Chocolate Cupcakes is supposed to be desiccated coconut (or 'desecrated' as an old flatmate once called it).
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| Long thread or shredded coconut |
The coconut used in the super-decadent
Raspberry Choc Nut Bars is what I call long thread coconut, but you may know it as shredded coconut. It's just a longer, thinner version of ordinary desiccated coconut, kind of like its supermodel cousin, with better hair. Desiccated coconut is better in the cupcakes, but I think the long thread or shredded version works best when you need a bit more texture. Hope this helps. Happy baking!
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