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Old 12-29-2007, 03:21 PM
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how long do coconuts store

ive never ate a coconut and i bought a few about 3 weeks ago that ive not opened yet . so im wondering if theyre still good , both the milk and meat .
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Old 12-29-2007, 03:29 PM
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Is it a brown mature coconut or a young coconut???

From my experience, it really depends on how old the coconut was when you got it.... which of course you don't know. I just open them, smell then taste. If everything is a go.... then fine. If anything smells off or tastes off.... I know to use them up quicker. I think the longest I've kept young coconuts in the fridge is about 1 week. I buy as many as I can on my once-a-week mega shopping trip, which ends up filling my fridge way too much.

The brown ones are more difficult. I have only purchase roughly 5 so far and only 1 of them has been good. So I don't buy those anymore.
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Last edited by RawLeah : 12-29-2007 at 03:50 PM. Reason: spelling
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Old 12-29-2007, 03:37 PM
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thanx for reply . its the basic brown ones sold everywhere .
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Old 12-29-2007, 03:39 PM
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Do you get them at the grocery store? HFS? Asian market?

I think next time I will try the Asian market... ask them how long I should keep them and also ask how old they are. maybe those should go in the fridge too??

HMmmmmmmmmmm.... any experienced coconut-ers out there???
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Old 12-29-2007, 03:45 PM
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here in metro detroit i see them in the produce markets i go to ,
which are mostly just 1 of a kind stores . i only paid like a dollar
per . now ive got the munchies for carms snowball coconut cookies
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Old 12-29-2007, 03:52 PM
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Well I will keep you posted.
Next shopping trip I will go to the Asian market armed with questions.
$1.00?? That's so cheap.
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Old 12-29-2007, 04:16 PM
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yes a dollar per thats why they
call me the ninja shopper = i find all deals
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Old 12-29-2007, 06:01 PM
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Hey MR Ninja shopper you,

We don't buy mature coconuts very often either but it's happened to us twice that we kept them for about a week at room temp and they went bad on us.
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Old 12-29-2007, 06:52 PM
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if all you guys are good i might down load a video of the ninja shopper karate
chopping coconuts in half , path taught me the move
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Old 12-30-2007, 11:33 AM
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Quote:
Originally Posted by michigan roman View Post
if all you guys are good i might down load a video of the ninja shopper karate
chopping coconuts in half , path taught me the move

I've been good, I've been good....me want's to see karate chop!!! I'll be on the lookout...

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  #11  
Old 12-30-2007, 11:49 AM
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I don't buy them anymore because no matter where I went - even if it was on the day they came in - 9 out of 10 of them would be bad. Prior to that I had learned to process them the day I got them because even in the fridge they go bad here in the heat. However the last few I got are still in the freezer because they tasted questionable so I processed them anyway and I wanted to make the samosas that Carmella posted but just never got to it and plus I know that I will probably want to throw them out when I thaw them and smell it again.

I used to get them for a dollar but even at the Asian stores they have gone up to $1.25 and more. However I can go to the local health food store and get unsweetened flake coconut really cheap - but it tastes like sweetener has been added and at the Asian store I can get shredded coconut really cheap in the freezer section that says it has nothing added but I suspect there must be something to keep it white. (?)
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Old 12-30-2007, 02:55 PM
flandria flandria is offline
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Coconuts

There's two kinds of coconuts that are sold in the US. The Asian coconuts and the Mexican coconuts. Asian coconuts are best for raw foods. I have not encountered a Mexican coconut yet but that information was from one of the online resources - I can't remember where.

I lived in the tropics for many years and every summer, my family will spend the summer in the provinces with the sun and beach. We would have coconuts everyday. The locals would climb up the tree and pick one for us. The coconuts are green. The ones you see in the Asian stores, the green layer were removed leaving just the fresh husk. The green coconuts are young coconuts. So it has a sweeter water and softer meat. That's what you want for raw cooking. It has a hydrating factor. I drank 5-6 or more per day in the summer!

Young coconut can be stored in the fridge in my experience about a week.

The brown husk are matured coconuts. These coconuts have been dropped on the ground or harvested and left to mature. Once matured, the outer green and white husks are removed now that the shell hardens like a rock! The meat is thick walled and often grounded to make the coconut milk. Just like making almond milk, they grind and pass it through a cheese cloth to get the milk. Asians use the milk in many of their desserts and curry recipes. They are delicious but not really used widely in raw food recipes - I've noticed. The coconut milk in the stores might have been heated high enough for preservation thus making it non-raw - not sure but that is my suspicion.

The water of the mature coconuts are a bit more fermented and in Asia they make vinegar out of the water.

Mature coconuts can be stored longer since it is matured. Depending on how it will be used.

Hope that helps.
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  #13  
Old 12-30-2007, 06:28 PM
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Me

I keep young Thai coconuts for weeks in the fridge.
I've never had a bad one.
In the store here , they do not refrigerate them.
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