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Coconut Selection and Storage

High oil content makes coconut quickly turn rancid

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Coconuts

© 2007 Peggy Trowbridge Filippone

Coconut Storage and Selection

Choose coconuts that feel heavy for their size, having no cracks and avoid those whose circular indented eyes are damp, moist or moldy. Shake the coconut. It should slosh with liquid and sound full. Once opened, the meat is separated from the hard shell and the dark skin is pared off if desired.

Fresh unopened coconuts can be stored at room temperature for up to four months, depending on its original freshness when purchased.

Grated fresh coconut should be put in a tightly sealed container or plastic bag and stored in the refrigerator for up to four days or frozen for up to six months.

Unopened canned coconut can be stored at room temperature for up to eighteen months.

Packaged coconut in plastic bags can be stored up to six months at room temperature.

Once opened, canned and packaged coconut should be refrigerated and used quickly, within 5 to 7 days for canned and within 3 to 4 weeks for dried. The high oil content makes coconut quickly turn rancid if not stored under the proper conditions.

One medium-sized fresh coconut will yield 3 to 4 cups grated or flaked coconut and 1 cup of liquid.

Do not pack tightly when measuring grated or flaked coconut.

If shredded coconut becomes dry, soak it in milk for 30 minutes, then drain off the milk and pat dry with paper towels. You can use the drained milk in recipes or blended drinks within 5 days.

More about Coconuts and Coconut Recipes:

Coconut Selection and Storage
Coconut Forms and Availability
What is coconut milk? FAQ
Coconut History
Coconut Lore and Legends
Coconut Cream Recipe
Coconut Milk Recipe
How to Toast Coconut
Coconut Recipes
Coconuts Photo © 2007 Peggy Trowbridge Filippone, licensed to About.com, Inc.

Cookbooks

Coconut Cookery
The Great Exotic Fruit Book
Coconut Lover's Cookbook
Nicole Routhier's Fruit Cookbook
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