Either soaked in warm water to rehydrate, or just used as is, unsweetened desiccated coconut is a convenient substitute for grated fresh coconut in South and South East Asian recipes. Unlike coconut milk, which would turn your bright red tomato-based Madras curry pink, desiccated coconut will not affect the colour. It is also delicious toasted, either alone, or mixed with spicy aromatics as in Indonesia's Serundeng Kacang. If the sugariness of sweetened dry coconut is too cloying for your taste, substitute for it with this product.