A cup of shredded coconut is 85 g — the King Arthur Baking figure, measured spooned and levelled. Sweetened shreds of dried coconut flesh; very light per cup. It is used for macaroons, cakes, curries and granola. It is one of the lightest ingredients in the kitchen at 85 g per cup, which means a recipe that needs 100 g of it asks for more than a cup, and a cup measure is a poor way to judge an ingredient that is mostly air between the shreds. This guide covers the weight of shredded coconut in every measure you will use — cups, tablespoons and teaspoons — how to measure it correctly, what to use instead when you run out, and how to store it. All weights on this page are approximate; verify with a kitchen scale when the recipe matters.
Shredded Coconut: weight and measurement table
The table below gives the weight of Shredded Coconut in every measure you will use, from a teaspoon up to 2 cups, all derived from the King Arthur Baking figure of 85 g per cup, spooned and levelled. Every figure is approximate — spooned and levelled is a technique, not a machine setting — so when the recipe matters, weigh the ingredient on a kitchen scale instead.
| Amount | Weight (approx.) |
|---|---|
| 1 teaspoon | 1.8 g |
| 1 tablespoon | 5.3 g |
| 1/4 cup (4 tbsp) | 21.2 g |
| 1/3 cup | 28.3 g |
| 1/2 cup (8 tbsp) | 42.5 g |
| 3/4 cup (12 tbsp) | 63.8 g |
| 1 cup (16 tbsp) | 85 g |
| 2 cups | 170 g |
| 100 g | 1.18 cups |
There are 3 teaspoons in a tablespoon and 16 tablespoons in a cup, so you can move between any of these measures by multiplying or dividing. If a recipe calls for 100 g and you only have measuring cups, that is about 1.18 cups. Keep the cups to grams converter open while you cook and you will never need to do the arithmetic in your head.
What is Shredded Coconut?
Sweetened shreds of dried coconut flesh; very light per cup. Shredded Coconut is used for macaroons, cakes, curries and granola. The ingredient is a familiar one in most kitchens, but it is worth knowing what it actually is before you measure it, because the form it comes in decides how it behaves in a recipe. Shredded Coconut as sold is the form the weight on this page refers to: 85 g per cup, spooned and levelled, from King Arthur Baking. If you buy it in a different form — chopped, ground, toasted, sweetened or unsweetened — the weight per cup changes, sometimes by a lot, so weigh the ingredient in the form the recipe asks for, or weigh it before you change its form. That single habit, weighing before chopping, grinding or toasting, is what keeps the recipe consistent from one bake to the next.
How to measure Shredded Coconut
Spoon the shredded coconut lightly into the measuring cup or spoon, then level the top with the back of a knife. Do not scoop the measure straight from the bag or the jar, because scooping packs the ingredient down and adds weight with every spoonful. Do not press it down or shake the measure to settle it, because that packs it too. The spooned and levelled method is a technique, not a machine setting, so two people measuring the same ingredient can still differ by a few grams, which is why the figures on this page are approximate. When the recipe matters, weigh the shredded coconut on a kitchen scale instead: put the bowl on the scale, press tare, and add the shredded coconut until the scale reads the weight you need.
How to store Shredded Coconut
Airtight container, cool and dry, up to 6 months. That storage advice is worth following, because shredded coconut goes stale faster than most cooks expect, and stale shredded coconut will spoil a whole batch of baking. Keep it sealed, because air and moisture are what make it go stale, and keep it away from strong smells, because it absorbs odours from the cupboard. Check the ingredient before you use it: smell it, taste a little, and look at it. If it smells sharp, stale or off, or if it has changed colour or texture, replace it rather than risking a recipe on it. A small amount of fresh shredded coconut is always better than a large amount of stale shredded coconut, and the cost of replacing it is far less than the cost of a ruined bake.
What to use instead of Shredded Coconut
If you run out of shredded coconut, the closest swaps are Almonds at 142 g per cup. Swap by weight, not by volume, because the cup weights differ, and a volume swap gives the wrong amount. Each substitute changes the flavour a little, so choose the one that suits the dish: a mild substitute for a delicate bake, and a stronger one where the flavour can carry it. Taste the finished dish before serving, because a substitute that works in a salad may not work in a cake, and the other way round.
Worked examples: Shredded Coconut in real recipes
1. A tray of coconut macaroons
A tray of coconut macaroons uses 12 tablespoons of shredded coconut, about 63.8 g, mixed with egg whites and sugar and baked until golden at the edges. The coconut is the whole biscuit, so its weight decides whether the macaroons hold together or crumble: too little coconut and they spread into flat crisps, too much and they fall apart. Weigh the coconut before mixing, and use sweetened shreds if the recipe calls for them, because unsweetened coconut makes the macaroons drier and less sweet.
2. A coconut topping for a chocolate cake
A chocolate cake topped with toasted coconut uses 8 tablespoons of shredded coconut, about 42.5 g, scattered over the frosting and toasted under the grill for a minute. The coconut adds crunch and a tropical flavour that suits the chocolate, and toasting it first brings out its flavour. Weigh the coconut before toasting, because the shreds shrink and pack differently afterwards, and watch it under the grill, because coconut goes from golden to burnt in seconds.
3. A coconut curry for a weeknight dinner
A quick coconut curry uses 6 tablespoons of shredded coconut, about 31.9 g, stirred into the sauce with the spices to add body and a mild sweetness. The coconut thickens the sauce and rounds off the heat of the chilli, and the amount matters: too much and the curry turns greasy, too little and it tastes thin. Use unsweetened coconut for a curry, because sweetened shreds make the sauce cloying, and stir the coconut in at the end so it does not overcook.
Why the weight of Shredded Coconut matters
Shredded coconut matters by weight because it is so light and so variable. The shreds are long and springy, so they leave large air gaps in a cup, and the same cup can hold 70 g or 100 g depending on how the shreds settle and whether they are pressed down. In a macaroon, the coconut content decides whether the biscuits hold together or fall apart, and a 20 g error is the difference between the two. In a curry, the coconut adds flavour and body, and too much can make the sauce greasy. Weighing the coconut is the only reliable way to get the same result twice, and it also matters because sweetened and unsweetened coconut weigh differently: sweetened shreds are heavier, because the sugar coating adds weight.
The King Arthur Baking figure, and how it was measured
The King Arthur Baking figure for shredded coconut is not disputed: 85 g per cup, spooned and levelled, is the accepted value, and other sources agree within a few grams. Small differences between brands and batches are normal, because natural ingredients vary, but the variation is small enough that the figure on this page is a reliable guide for everyday cooking. The figure on this page, 85 g per cup, was measured spooned and levelled, which is the standard method for this kind of ingredient. If you measure it differently — scooping instead of spooning, packing instead of levelling, or measuring after chopping — the weight changes, and the recipe changes with it. The source matters too: King Arthur Baking is the reference used throughout this site, because its figures are consistent and widely used in baking, and the USDA figures are used where King Arthur does not publish one. When two sources disagree, this site says so, and the figure given is the one judged most reliable for everyday cooking.
Common mistakes with Shredded Coconut
The most common mistake is pressing shredded coconut down into the cup to fit more in, which packs it and over-measures by a third. Spoon it in lightly and level it. The second mistake is using sweetened coconut in a recipe written for unsweetened, which adds sugar the recipe did not ask for and can make a curry or a macaroon too sweet. Check the packet. The third mistake is toasting the coconut and then measuring it by volume: toasting shrinks the shreds and changes how they pack, so weigh it before toasting. Finally, do not store shredded coconut in a warm, damp cupboard, because it goes stale and tastes soapy within weeks; a sealed jar in a cool place keeps it fresh for months.
Frequently asked questions
How many grams is 1 cup of shredded coconut?
One cup of shredded coconut weighs about 85 g, spooned and levelled, using the King Arthur Baking figure. That is for sweetened shreds as sold, loosely spooned into the cup, and the weight varies a lot with how the shreds settle. The figure is approximate, so verify with a kitchen scale when the recipe matters.
How many tablespoons is 100 grams of shredded coconut?
100 grams of shredded coconut is about 18.8 tablespoons, spooned and levelled, because one tablespoon weighs about 5.3 g. That is more than a cup, which surprises people, but shredded coconut is mostly air between the shreds. Weigh it on a scale rather than counting out nineteen spoonfuls.
Is sweetened coconut the same as unsweetened coconut?
No. Sweetened coconut has sugar added, so it is heavier per cup and sweeter, and it behaves differently in baking. A recipe written for sweetened coconut will be less sweet and drier if you use unsweetened, and a curry made with sweetened coconut can turn cloying. Check the packet and use the kind the recipe asks for.
Can I substitute shredded coconut for desiccated coconut?
They are similar but not identical: shredded coconut has longer, coarser shreds, while desiccated coconut is finer and drier. By weight the swap is simple, but the texture changes, and desiccated coconut absorbs more liquid. For macaroons and toppings, shredded coconut gives a chewier result, while desiccated coconut gives a finer crumb.
How should I store shredded coconut?
Keep it in an airtight container in a cool, dry place for up to 6 months. Warmth and damp make it go stale and taste soapy, and an open bag loses its freshness within weeks. If it smells sharp or tastes stale, replace it, because stale coconut will spoil a whole batch of baking.