Coconut, Regular Brown Selection Information | Nutritional Information | Tips & Trivia

This is the coconut you want for meat. Although this coconut will have milk, it is not the coconut you want to buy for coconut water - where you'll want a "young coconut".

Scientific Binomial Name: Cocos nucifera

SELECTION INFORMATION

Usage

Fruit salads, baked desserts, puddings, custards and pies.

Selection

Good quality coconuts will be juice heavy for their size. You can hear the milk inside a coconut when it is shaken.

Avoid

Avoid coconuts without liquid inside or those with cracked husks and wet or moldy eyes.

Storage

Coconut does not need to be refrigerated, but cold storage will not cause any harm either.

Ripening

Coconut will not ripen after being picked.

Nutritional Information

Coconut meat is very low in Cholesterol and Sodium. It is also a very good source of Manganese.

Tips & Trivia

To crack coconuts, pierce on or two of the eyes and drain the milk.

Place in the freezer for an hour, or in a 350°F oven for 20-30 minutes. Remove from the oven and allow to cool. Wrap the coconut with a dish towel and tap all over with a hammer. The meat is now ready to be cut out, shredded or grated in a blender or food

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