Coconut milk is dangerous for women

How, where and how long can you store coconut?

It is advisable to buy coconuts immediately before eating them. This way, you maintain a high chance of trying the tropical fruit fresh with maximum taste.

Coconut can be stored for some time without losing the quality of the product. It should be borne in mind that the nut may be overripe or spoiled even before it reaches the counter. No one is immune from this, and the flesh of such a coconut will turn out to be tasteless or bitter - not suitable for food.

A whole coconut can be stored in a cool place for up to a month before opening. This will prevent the coconut milk from drying out, which in turn helps keep the flesh intact. An opened coconut should not be stored in the refrigerator for more than two days; it will quickly lose its taste and may ferment.

Coconut water or milk should be poured into a container and any shell fragments that may have fallen into it should be removed. If you need coconut milk later, you can store it in the refrigerator, covered, for a week. However, it is advisable to consume it immediately in order to prevent the possible growth of bacteria in the sweet nutrient liquid. Alternatively, the water can be frozen for a shelf life of two to three months and used as sweet ice cubes to cool drinks.

Fresh coconut pulp, copra, dries quickly, so it can be preserved by filling it with water and placing it in the refrigerator. It is advisable to use it within seven days. If the pulp is frozen, it can be stored for several months, but it will become looser. Copra can be ground and dried. Then, the resulting coconut shavings can be stored in a closed container for about a year, gradually being used in your favorite dishes.

Do not keep coconut products longer than recommended and do not purchase coconuts in advance. This will allow you to experience the fullness of the tastes and benefits of this amazing tropical fruit, famous throughout the world.

Coconut water or milk should be poured into a container and any shell fragments that may have fallen into it should be removed. If you need coconut milk later, you can store it in the refrigerator, covered, for a week. However, it is advisable to consume it immediately in order to prevent the possible growth of bacteria in the sweet nutrient liquid. Alternatively, the water can be frozen for a shelf life of two to three months and used as sweet ice cubes to cool drinks.

Video: How to easily split a coconut and how to choose a coconut

Among mature coconuts, spoiled specimens are much more likely to be found, damaged inside by mold, or soured from exposure to bacteria. If you get a bad coconut with an unpleasant taste, then you should not eat it, just as you should not draw negative conclusions about the taste of coconuts in general. Open a ripe coconut. You don't need a lot of tools to properly open a ripe coconut. First you need to drain the juice from the coconut, and to do this you will need to make a hole in it. Use large scissors, or a knife, or a screwdriver with a hammer, or a drill, whatever you have at hand. A drill is a safer and preferable option, of course, if you have the skill to handle it. Having examined the surface of the coconut, you can see three dark spots on one of the sharp sides - these are the eyes of the coconut and the most vulnerable spot on its shell. Having chosen the softest one, carefully make a hole using the selected tool. The most important thing in this matter is not to get hurt. Through the resulting hole you need to drain the coconut water, which needs to be tasted immediately. Fresh coconut juice is best consumed immediately, but can be stored in the refrigerator for several days.

If the liquid has a pleasant coconut aroma, sweet and fresh taste, then you can proceed to the next step and split the coconut. If the water from an open coconut has an unpleasant odor, tastes moldy or sour, then there is no point in cracking the nut, it will turn out to be inedible. You can safely demand a replacement for the damaged coconut, or a refund of the money paid. How to crack a coconut. Coconut shells are quite strong, but when hit enough they become brittle. In order to carefully split the coconut, you will need a wide kitchen towel in which you can wrap the whole nut. Then place the towel with the coconut on a hard surface and apply it thoroughly with a hammer, preferably with a wide surface. The coconut will split into several pieces. If you don't have a hammer, you can use, for example, a brick wall. By hitting a wrapped coconut on a hard surface, you will get the same result.

Using a knife or screwdriver, you can quite easily separate the coconut flesh from the broken shell. This will leave a brown skin on the pulp, which can be cut off with a vegetable peeler. The peeled pulp should be washed with water, and you can immediately use it at your discretion, or store it in the refrigerator, leaving it covered with water. How to open a young coconut. Young coconuts are covered on the outside with inedible pulp, which has not yet had time to turn into fiber. Such fruits must be peeled with a knife from one of the sharp ends so that you can reach the surface of the protective shell. The shell of a young coconut is much softer and therefore you only need a large knife to open it. It needs to be inserted a few centimeters into the surface of the nut, stepping back a little from the edge. Then cut the coconut a little in one direction and the other and turn the knife by the handle, trying to pick the top off the coconut. With a little effort the coconut should give way. A young coconut has more juice, so be sure to keep it upright when opening it. Otherwise, you will lose a valuable product. Drain the coconut water into a container and remove the soft pulp using a large spoon. If necessary, you can split the young coconut into two halves with your hands, after cutting it and thus marking the places of division.

How to Preserve Coconut and Coconut Oil Longer

Most associate coconut with exoticism, the Cote d'Azur, hot climate and green palm trees. And this is so ─ there is no better way to associate with heaven than the fruit of a coconut palm tree. Everyone dreams of tasting it at least once in their life. Coconut oil is considered even more valuable. And if coconut is more of a product and is used mainly in cooking for preparing dishes or simply for food, then the oil is used exclusively in cosmetology.

Since purchasing these products is far from cheap, the issue of proper storage becomes more than important. I would like them not to lose their beneficial properties and not deteriorate for as long as possible.

Which coconut is called milk coconut?

Milk coconut is the unripe fruit of the coconut palm. The milky maturity of the fruits is about 6 months, and the mature brown fruits reach the market at the age of 11 – 12 months.

Milk coconut is not some kind of coconut, but the same coconut, only unripe. It would be more accurate to say “milk-ripe coconut.”

There is a lot of clear liquid inside the milk coconut. As the nut ripens, the liquid thickens and turns into white pulp. Therefore, ripe fruits have thicker pulp than young ones, and there is less liquid and it is cloudy.

Water from young fruits is a clear liquid with a light aroma and a sweetish taste. It cools perfectly and has a healing effect on the body. The green fruit should be stored for no longer than 3 days, otherwise the water will become cloudy and sour.

If coconut water is a natural drink, then coconut milk is an artificially created product. Coconut does not contain milk in the conventional sense of the word. This is the name given to a sweet white drink made from the pulp of a ripe nut, rich in nutrients, vitamins and other bioactive compounds. How much milk you can get depends on the maturity of the fetus. But usually one coconut produces 400 ml of drink.

Coconut water from fresh coconuts is sterile. It is well absorbed by the human body, restoring its water balance, accelerating metabolic processes in it, and is also perfectly absorbed. The presence of the valuable trace element potassium in coconut water prevents dehydration.

Coconut milk has different thicknesses. The thickest version of the product is called cream. The beneficial liquid is used in cooking and cosmetology; it is used mainly as an ingredient in Asian dishes.

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Coconut milk obtained from white shavings is called santan by Malaysians and Indonesians, gata by Filipinos, and katha by Thais.

Conditions and shelf life of coconut

It is better to consume coconut immediately after purchase, avoiding long-term storage, then you will be more likely to experience the natural taste and feel its pleasant aroma. In order for coconut to be stored for a long time, you need to be careful when purchasing and not buy a spoiled nut.

If the coconut has not yet been opened, its shelf life is 3-4 weeks. By keeping it longer, you can lose milk, which helps preserve its pulp. After opening the fruit, you should avoid storing the nut for more than two days, as it may ferment and lose its taste. But if there is a need to preserve the nut for some time, the fruit can last longer if stored in parts:

Coconut milk. It must be poured into a sealed glass container, avoiding even small pieces of shell, and refrigerated for a maximum of a week. If you store it longer, then in a sweet environment there is a risk of multiplication of many bacteria. A wonderful and rather unusual way to store milk would be to freeze it into sweet ice cubes to add to guests’ drinks.
Coconut pulp or copra needs to be filled with water to prevent drying out, which happens very quickly. It can remain in the refrigerator for a week without changing its condition, and the pulp will not disappear for about a month if it is frozen. You can make your own coconut flakes, which will delight guests and household members in baking throughout the year. To do this, copra must be ground in a blender or grater and dried thoroughly.

An important condition for storing coconut is isolation from other fruits that produce ethylene - the ripeness hormone - bananas, apples, etc.

Candies Raffaello

150 g sugar
125 g butter

200 g coconut flakes

250 g milk powder

½ cup nuts (walnuts, hazelnuts)

Treat yourself and your loved ones! Place 100 ml of water and sugar in a saucepan on the fire, gradually add oil and boil until a homogeneous liquid mass is formed. Remove from heat and cool to 400C. Then add coconut and milk powder. Mix everything until smooth and refrigerate for 4 hours. Afterwards, roll the peeled nuts into a ball of “dough” and roll the resulting candy in coconut flakes.

Storage conditions and shelf life of coconut oil

When purchasing coconut oil, you need to immediately take care of its proper storage so that it, like many other oils, does not go rancid, losing all its unique properties. Therefore, you should follow a few tips so that the oil can take care of the body and hair of the woman who bought it for a long time:

Illumination. Coconut oil should be kept away from sunlight, so it is best to pour it into a dark, thick glass bottle and place it in a cabinet or refrigerator, protected from the sun and electric light.
Tara. The vessel must be thoroughly washed and dried. Under no circumstances should air get into the bottle - this is a direct path to oxidation and rancidity of coconut oil. To avoid this, it is better to close it with a cork stopper that fits tightly to the neck.
Temperature. If you store butter in the refrigerator, it is not recommended to place it away from the freezer, on the lowest or middle shelf. The reason is that if temperatures are too low, coconut oil can easily lose its beneficial properties. Although you shouldn't be surprised if it hardens, it can provide the necessary beneficial effects in any form. You just need to warm it up a little in a water bath, and it will quickly begin to melt and return to its original position. The main thing is that moderate temperatures prevail without sudden changes, then you can be sure that the shelf life of coconut oil will be much longer.

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When purchasing in a package or bottle, you should immediately read the instructions. If the composition contains preservatives, then you do not need to follow all the recommendations. Only if the oil was purchased in a plastic container, then it is advisable to pour it into glass.

You should also know the signs that indicate that the oil has begun to deteriorate and its shelf life has expired. The natural color of high-quality, refined oil is transparent with a barely noticeable yellowish tint. Unprocessed oil has a golden color and a pleasant, pronounced aroma of freshly picked coconut. If the color begins to become significantly brighter, then the alarm should be sounded ─ this is the first sign of a spoiled product.

How to store coconut

Coconut is a valuable food product. It is rich in folic acid and vitamin C. 100 grams of pulp contains 354 calories. But in order to fully enjoy the taste, you must first choose the right fruit, and then learn how to store coconut. How to do this - the answers are in our article.

How long can coconut be stored?

At room temperature, a whole nut will last a month, a broken one - a day.

A whole fruit will last in the refrigerator for up to 3 months, and a split fruit for up to 5 days.

Frozen coconut meat can be kept in the freezer for up to 18 months.

How to choose a coconut

When choosing a coconut, pay attention to such points.

The color of the ripe fruit should be natural, brown with a rough skin on which copra is preserved. It protects it from premature drying.
The three dots at the bottom of the coconut should be the same color as the fruit itself, but a slightly darker shade. They should not be moldy, they should be dry, and the area around the dots should be hard.
During long-term storage, the pulp of the product begins to dry out. Therefore, shake the coconut - it should be moderately heavy and milk should splash inside - this is a sign of ripeness.
Unlike many other tropical fruits, green coconut does not ripen. Therefore, the presence of even the slightest stain indicates that the fruit will be tasteless.

Why is there no milk in coconut?

Overripe coconuts in which the liquid has dried are often brought to our market. Therefore, finding high-quality fruit that contains water on the shelves is problematic. Producers rarely export green fruits, as they do not tolerate transportation well. To check whether there is water in the nut, you need to shake it: if there is liquid, you will hear it splashing inside.

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If it is discovered that the purchased coconut does not contain water, then this circumstance does not mean that it is spoiled and should be thrown away immediately. If there are no signs of mold or rotting, then such a fruit can be safely consumed. Overripe nuts are usually used to make shavings for culinary purposes.

You cannot buy fruits whose shells have even small cracks. Water pours out of the cracks, and the empty nut inside rots.

During transportation, coconuts often crack due to careless handling. If there is the slightest crack, milk, or rather water, pours out of them, and they themselves rot.

How to store coconut in the refrigerator

It is easy to store coconuts in the cold; even in a store it is optimal to buy the fruit that has been in the cold. Under such conditions, it will remain fresh for a long time, up to 3 months.

Very often in the store there is a sticker on the nut itself indicating the shelf life of coconuts and the conditions under which it is better to keep it at home. However, it is worth remembering that during storage the whole coconut must be kept away from the fruits, which emit ethylene, which helps accelerate ripeness. These are bananas, apples, pears and melons.

The shelf life of coconut in the refrigerator is up to 3 months or until the date indicated on the label. Over time, milk becomes scarce as the fruit gradually dries out and the pulp turns sour.

How to Store an Open Coconut

Opened coconut should be stored in the refrigerator at 5°C for no longer than 1-2 days. It is important to drain the milk separately, as it quickly sours. It is poured into a clean glass container and stored for no longer than 1-2 days at the same temperature.

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It would be better to wrap the cut fruit in cling film after opening so that air does not get into the pulp.

The optimal conditions for storing split coconut are:

How to store coconut meat

Cut and peeled coconut can be turned into an interesting craft, and the milk and pulp can be used for culinary purposes.

The best place to store a coconut after opening is the refrigerator, but the pulp will not stay there for a long time. If you carefully collected it on a plate, cover it with cling film and store it at 5°C for no longer than a day.

Another popular way to store coconuts is in the freezer. Pack the pulp and milk into bags, close tightly (it’s easier to use a zipper) and freeze. In this form, coconut can be stored for up to 1.5 years at temperatures from -18°C and below.

When choosing a coconut, pay attention to such points.

Coconut Cleaning Methods

People have tried many different options for opening a coconut, using special tools and without using available tools.

Cleaning without a hammer

Sometimes a nut is opened not at home, but in nature; special tools may not be at hand.

Press the coconut onto the corner surface of the house, which should be made of stone or brick.
Press down on the coconut, making rotational movements.
Continue exposure until the coconut splits.

Prepare a heavy, strong knife:

Take the nut in your palm, holding it tightly.
Place a bowl under the coconut to collect the milk.
Find a seam on the surface that is located exactly in the middle of the two eyes and runs along the entire nut.
Tap the seam with a knife while rotating it in your hand.
Continue the influence until the fruit splits (if you follow the rules, 2 identical halves should remain in your hands).

You should control the force of the blow, trying not to hit your own hands.

You will need a plastic bag and a hammer.

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Use sharp and heavy objects, this is the only way the dense skin can give way and open access to the aromatic pulp.

Press the fold at the junction of the halves with a knife, holding the nut in one hand, and tapping with the other, while simultaneously rotating the fruit around its axis.
Wrap the nut in a towel or wrap it in cling film and place it on the table or floor. Hit the coconut with a hammer until cracks form in the husk.
Holding the fruit in your hands, tap the seam with a knife, after a while turn and continue. Then try to split the fruit in two using a tool inserted into the crack. Be careful not to hurt your hands.
Cut the fruit in half using a hacksaw, or saw off the upper nut part, which is then used as a lid.

Coconut can be peeled quite easily if you use alternating exposure to cold and heat.

How to store coconut: in shell, pulp, dried, milk

Coconut can be stored for a long time, provided that the fruit is not opened. It is advisable to eat it immediately after purchase, although it can lie at home for some time without losing its taste. To preserve the freshness of the fruit, you need to know how to store coconut.

Pulp

In a refrigerator

There are a number of nuances in the question of how to store an open coconut. Usually the taste is preserved for two days after opening. And this is provided that the opened fruit is placed in the refrigerator. The nut can be placed on any shelf, but it is better where it is colder.

A whole coconut retains its taste for up to three months at a temperature of +5⁰С. Then the nut loses its liquid and becomes tasteless.

The shelf life of coconuts depends on temperature:

At temperatures from 0 to +5⁰С, the fruit can be stored for 7-10 days without fear for taste and freshness.
At temperatures above +5⁰С – no more than one week.
At stable +5⁰С – for 2-3 months.

By separating the pulp and liquid, you can increase the shelf life of both products. The water must be drained into any container. In this form it will remain fresh for a week. Coconut pulp (without water) can be stored for 7 days.

In the freezer

Coconut milk can be frozen by pouring it into ice cube trays and then used in cubes for up to two months. If frozen for a longer period, the characteristic taste will disappear.

The shelf life of the product will increase if it is properly frozen. In this case, the pulp will last up to 8 months. But its structure after freezing will become loose. It is better to immediately divide the pulp into several portions and put them in different bags. This will eliminate the need for re-freezing.

After drying

When answering the question of how long a coconut can be stored, be sure to clarify what form it is in. If the pulp is dried, the shelf life of the product will be 12 months. To preserve its taste, it must be kept in airtight plastic containers. For the same purpose, the dried product can be stored in fabric bags: linen or cotton.

It is better to dry coconut flakes and store them at room temperature, in a cool, dry and well-ventilated place. You cannot put the product in the refrigerator - condensation may accumulate, which will lead to the formation of mold and rot.

Answering the question of how to dry a coconut, knowledgeable people recommend first grinding the pulp in a food processor and then drying it for three hours in an oven preheated to a temperature of 60⁰C. Afterwards you need to cool the contents and pack them into containers.

You can dry the pulp using a microwave oven or an electric dryer, choosing the optimal mode.

How can you tell if a coconut has gone bad?

Coconut oil is sold in many tropical countries - Thailand, Vietnam, Malaysia, India, Bali. It is so popular that it is also found in Russian stores. Coconut oil comes in two types:

Cold pressed (unrefined). Extracted from fresh green coconuts using a press or centrifuge. The resulting oil has a light coconut aroma and taste, rich in fatty acids, vitamins and antioxidants. The frozen product is white, the liquid one is transparent. A heterogeneous composition is possible (with pieces of coconut flakes).
Hot pressed (refined). The second method allows you to get more juice. The oil is produced from dry copra using chemical extraction or hot pressing. It is less aromatic and simpler in taste. The consistency is homogeneous with a golden hue. Such a product has much less useful properties - most of the valuable substances are lost during processing.

Refined is used in soap making. Unrefined is used to season salads and side dishes. It is ideal for moisturizing the skin of the body and face. To preserve the benefits of the product for as long as possible, you need to know how long coconut oil can be stored.

The safety of the product depends on several factors:

temperature;
humidity;
influence of light;
tightness and type of packaging.

And now, in order...

Temperature

The ambient temperature affects the hardness of coconut oil: at 25⁰C and above it becomes liquid and fluid, at 10 - 24 - jelly-like, at 10⁰C and below - it hardens. For daily use and for ease of use, it is better to store it at high temperature.

The permissible range is from 5 to 25 degrees. The number of degrees is not as important as the presence of differences. It is temperature fluctuations that lead to premature spoilage of the product.

You can store coconut oil in the refrigerator. When using, separate the required amount from the total mass, and put the container back in the cold. The extracted part must be kneaded and warmed in your hands before use. You can melt the contents of the jar in order to pour it into another container by holding it under running hot water for a while.

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Humidity

A high concentration of water vapor in the air contributes to premature oil deterioration, especially in hot weather and with regular temperature changes. Despite the sealed packaging, the product should not be left in the bathroom unless it is intended to be used for a short period of time.

Effect of light

One of the conditions for maintaining freshness during the warranty period is the absence of light. To prevent coconut oil from oxidizing and starting to taste bitter at home, it should be stored correctly, which means in the dark. Direct sunlight is especially harmful to the product.

Storage containers

Having opened the original packaging, you should decide how and when the product will be used, choose the method and place of storage. If a person plans to use it for different purposes (for dressing salads, as a cosmetic, etc.), then it would be more advisable to pour the contents into several jars. It is more convenient to keep it where it will be used: in the kitchen cabinet, on a shelf in the bathroom, bedroom or in the hallway bedside table.

It is best to store high-quality coconut oil in a dark glass or porcelain container with a tight-fitting or screw-on lid. These materials do not come into contact with the product and allow the contents to retain the necessary freshness and benefits longer.

After opening the original packaging, the product becomes vulnerable to the destructive effects of the external environment. High humidity, bright light and air are dangerous for him. Therefore, you need to store coconut oil in a dark, dry and cool place, always in an airtight container. If all conditions are followed correctly, the quality of the product will remain unchanged for a long time.

When stored for a long time, coconut, like any other type of vegetable oil, loses its benefits. The main chemical process that changes the composition of the product is oxidation. If its signs are too obvious, you should get rid of the spoiled product.

The following changes indicate that coconut oil has become unusable after expiration or due to improper storage:

the color of the product changes from light to bright yellow;
the smell becomes rancid;
bitterness appears in the taste;
mold forms on the surface;
an unpleasant odor that is not typical for the product appears.

If there are no such signs, and coconut oil is stored in accordance with the rules, then the product can be used even after the expiration date. It can be used for cosmetic purposes for several months. The best option to use an expired product is to use it as a technical liquid, for example, for polishing furniture.

To get the maximum beneficial properties from coconut oil, you should carefully monitor proper storage. After the jar is opened:

close the lid tightly;
store in dark plastic or glass;
keep away from sunlight;
prevent moisture from entering;
store at a temperature of 5 to 8 degrees (if the product is cold-pressed and unrefined oil, and within 25 degrees for refined oil);
do not put it in the refrigerator (the shelf life is unlikely to increase, but the beneficial properties and consistency will deteriorate).

Designate a shelf for the container in the refrigerator, away from the door, or a cabinet located far from the window and heating appliances.

Summing up

Do not store nuts longer than recommended. It is better to buy and open the fruit immediately before consumption. Do not dry or freeze. This will allow you to enjoy the full taste and benefits of an exotic product that has gained popularity all over the world.

At temperatures from 0 to +5⁰С, the fruit can be stored for 7-10 days without fear for taste and freshness.
At temperatures above +5⁰С – no more than one week.
At stable +5⁰С – for 2-3 months.

How to store coconut

Coconut is an exotic fruit, the sight of which immediately evokes an association with a sandy shore, sun and palm trees. If previously it was difficult to find, now it is sold in almost all major supermarkets.

Coconut is not only tasty, but also a very healthy product. It contains valuable elements: manganese, copper, selenium, iron, zinc, phosphorus, magnesium, potassium, B vitamins, as well as vitamins C, E and PP. To enjoy this tasty product and recharge your body with a set of biologically active substances, you need to eat it immediately after purchase. If you purchased a coconut, but do not intend to eat it in the near future, the fruit must be properly preserved.

Shelf life of coconut

How long a coconut can be stored depends on how fresh it is, where and in what form it is kept. On average, the shelf life of a whole fresh coconut is 2.5 months, provided that it is kept at a temperature no higher than +5 degrees and is not exposed to direct sunlight.

After opening, the shelf life of the coconut is reduced to 2 days, and it should be kept strictly in the refrigerator at a temperature range from +2 to +5 degrees. If the temperature is higher, the product will spoil even faster, and if it is lower, it will lose its taste and become watery. It is important that when storing coconut there are no temperature changes, because they have a detrimental effect on the taste of the nut.

Where is coconut milk used?

Cream is a good ingredient for desserts and sauces. Milk is used in soups and hot dishes of Asian cuisine. It is also often used as a base for smoothies, fruit and berry cocktails, yoghurts, and cottage cheeses.

Milk from the pulp of the tropical “nut” is actively used in cosmetology. It is included in hair and skin care products. The herbal component returns a soft and silky structure to the hair and eliminates dandruff.

Coconut milk from coconut flakes is an ingredient in face creams and lotions. It cleanses, moisturizes the skin, gives it a radiant appearance. You can independently prepare masks and scrubs from milk liquid to nourish and cleanse dry and normal skin.

Today, ready-made coconut milk can be purchased in most supermarkets, in online stores of Asian cuisine, and sometimes it is even found in markets. It is important to purchase a quality product without preservatives. The approximate cost of a 400 ml can of a drink with a fat content of 60% is 250-350 rubles.

Even a child can make coconut milk from coconut pulp at home. This drink, rich in vitamins and microelements, is well absorbed at any age and is useful for both adults and children. People living in tropical countries use it daily, and recently it has become available to residents of colder, temperate and northern latitudes and has ceased to be exotic for them.

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Features of storing coconut and coconut milk

Fresh copra dries very quickly, so after opening the coconut and removing the coconut milk, you can add clean water to the nut. Only in this case does the pulp become watery and become less tasty.
When storing coconut, do not allow bananas, apples, pears and melons to be nearby. They release ethylene, which accelerates the ripening of fruits.
Coconut copra, crushed and oven-dried at 50 degrees, should be stored in a tightly closed glass or plastic container at room temperature. It is important that the room is well ventilated and there is dry, cool air.
Before freezing, copra must be crushed, and then, sprinkled with coconut milk, placed in an airtight bag. Frozen coconut meat should not be re-frozen. Therefore, it is most convenient to store it in portions and remove it as needed. By the way, it should be used frozen.
When separating the coconut milk from the pulp, be sure to ensure that the shell does not get into it.
When coconut milk is stored in the refrigerator, it will cream. Their appearance does not affect the freshness of the product. Just skim off the cream before drinking the milk.