Homemade Fresh Shredded Coconut - Shredding with Food Processor vs Manual Shredder Bar (with bench)

It's nice to have some kitchen tools to help in making fresh shredded coconuts.  The ones being sold in the store is loaded with sugar and I just don't like it's texture in the desserts.  It's feels like bunch of fine wood barks dropped in.  But the fresh ones you make at your home will melt in your mouth, and they are just delicious.  In S. Viet-Nam, they use a manual shredder bar to shred, which I managed to own one and had successfully produced finely shredded flavorful coconut.  I wondered if I can do the same using the Cuisine Art Food Processor.  So I tried.  The disadvantage of the food processor is that it couldn't shred all the coconut meat, and it doesn't have the fine shred setting.  So between the food processor and manual metal bar shredder, the winner is the metal bar shredder.

The food processor could not shred the coconut meat.  It left chunks of coconut meat that slipped away by the fast spinning blade.

Spread on dehydrator tray and dry for few hours.

Food Processor vs Manual Coconut Shredder Blade

Older the coconut, thicker and firmer the coconut meat.  If specifically purchasing the coconut to crop the meat, then, buy the mature coconut with browned husk.

from previous post - https://rockdavinci.blogspot.com/2013/12/how-to-make-home-made-coconuts-cream.html

The blade can shred coconut into tender soft threads

Sprinkle some sugar on if desired, toss, then, spread onto a parchment lined sheet pan and heat in the oven to dry at 100-125'F.  Becareful not to cook it.  The flavor in the cakes are wonderful.