Coconut. What is the shelf life of a coconut? how much and how can coconut be stored?

How to dry a coconut?

• In the air: open the peel and drain the liquid, then divide the fruit into parts and remove the skin from the pulp. Remove the thin brown skin with a vegetable peeler, then chop the peeled pulp in a blender and spread on a baking sheet (glass or metal). The shavings should be placed and dried in a dry place, for example near a battery or under the influence of sunlight. After 2 days, the product is ready.
• Another method allows you to make shavings in the oven: put the pulp for drying on a baking sheet, previously covered with parchment. After heating the oven to 120 degrees, turn off and put the pulp there. After cooling down, check the chips, if they are not dry, set the sensor at 50 degrees and hold it there for half an hour.
• Drying in the microwave is even easier: put the shavings on a glass tray and put in the oven for 30 minutes in defrost mode. Then open the door and keep the chips for another 10 minutes. The procedure must be repeated until the pulp dries up (start the oven for no more than 5 minutes at a time).

After grinding, the shavings are ready for consumption. However, it will not quite look like a sweetish store product. Dry it for best results.

On air

Oddly enough, you need an oven to dry the coconut flakes. You do not need to turn it on, the oven itself is a suitable place for air drying. To do this, put coconut flakes in a thin layer on a baking sheet and send them to the top shelf in the oven for 1-2 days.

In the microwave

In a microwave oven, coconut flakes are dried as follows. On a wide, shallow plate or tray, spread the shavings in an even layer and place in the kitchen utensil. The microwave is turned on in the "Defrost" mode and dried for 20 minutes.

Determine oil deterioration, what to do with expiration

With prolonged storage, 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 the signs are too obvious, you should get rid of the spoiled product.

The following changes indicate that coconut oil has become unusable after the expiration date 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 not typical for the product appears.

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

Culinary tricks

Since coconut milk is an exotic drink, its peculiarities should be taken into account when preparing food.

Coconut milk is not boiled in its pure form, since after boiling, the drink will begin to curdle. During cooking, milk is added last, heating it, but not bringing it to a boil.

Yes, you can cook oatmeal, semolina and rice porridge in coconut milk, but the drink must be diluted with water in equal amounts.

Coconut milk can be added to coffee as soon as it is brewed. Dried milk is first poured into a mug, and only after that a coffee drink is poured into it.

The amount of milk is calculated based on the tastes and preferences of the cook.

Powdered coconut milk is diluted with cold or warm water. 200 ml of water will require 2-3 tbsp. l. powder. First, dry matter is poured into the container, and then water is gradually poured with constant stirring of the liquid.

When making sauces, coconut milk can be substituted for low-fat cream (10-15%). You can add ordinary milk and a little coconut to desserts without losing taste.

Knowing some tricks on how to handle coconut flakes, you can speed up cooking, and make the dishes themselves very tasty and aromatic.

Coconut flakes are widely used in cooking. Most often it is used in the preparation of desserts: it is added inside rolls, cakes and pastries, creams and sweet sauces are prepared with it. Coconut pulp is often used as a dusting powder: it is used to decorate sweets, curd cheeses, bars, baked goods and chocolate bars.

What is it combined with?

Coconut pulp goes well with almost all foods. It goes well with sweet chocolate and ice cream, nuts and fruits, meat and fish. As part of sauces, it is used for hearty dishes, and as a breading - for frying fish and cauliflower.

How to make it soft?

When the chips lay for a long time and turned into a solid mass, the question arises: "How to soak coconut flakes?" You can try to save the product if it has not absorbed foreign odors. If the flavor of the coconut pulp has changed, then the taste will be unpleasant. To soften the coconut flakes, put it in a deep plate, pour in a little water and leave it overnight. The next morning, the shavings will lose their previous hardness and will be ready for use.

A cake decorated with coconut flakes is the most popular decor option. Dessert can be sprinkled with shavings only on top or added additionally on the sides. If it is easy to sprinkle the top of the cake, then difficulties arise with the side surface.

Another original way to decorate is to decorate the surface of the cake with cream and sprinkle with shavings. For this, any kind of cream is prepared, which is laid out in a culinary syringe. Squeezing out a small amount of the mixture, the cake is dotted with cream, and sprinkled with coconut on top.

The option for replacing coconut flakes depends on the recipe and the desired effect. You can replace coconut pulp:

1. Grated nuts, confectionery powder, or grated chocolate. This method is suitable for baked goods in which the coconut is used as a decoration and does not affect the taste.

2. Coconut oil. In a filling or baking cream, you can substitute coconut oil for shavings. It will completely repeat the taste and smell of the original product.

3. Caraway seeds, cinnamon, or ground croutons. This replacement option is suitable for savory dishes.

In recipes where coconut flakes are the main ingredient, it cannot be replaced. It's hard to imagine a coconut bake, muffin or bounty cake without a main ingredient.

Tags: coconut, shavings, store

How to choose a ripe coconut

Good quality walnut is identified by its appearance. It is better to purchase a coconut without packaging in order to carefully examine and touch.

Please Note Before Purchasing:

• an area with 3 holes, if the fruit began to deteriorate, then in this place the process will be noticeable first;
• the surface of the nut - there should be no chips, cracks, dents or other damage on it;
• ripe coconut, the shelf life of which has not yet expired, cannot be soft (whole or in separate areas);
• the shell should not bend under finger pressure;
• if you shake it, a splash of liquid internal contents will be heard;
• the fruit should have an attractive appearance and a light brown tint (too dark color indicates that it is overripe);
• after splitting, the pulp should move away from the shell without difficulty.

You should not purchase a nut:

• if there are traces of mold on the hairs (its presence inside the shell is not excluded);
• soft to the touch (overripe or spoiled), with traces of dried coconut milk drips;
• has superficial cracks and other damage (juice could leak through them, and harmful microorganisms could get inside);
• when shaken, makes dull sounds of splashing liquid or does not make them at all;
• dents on the surface due to inaccurate transportation (it is likely that the pulp has already begun to rot under the broken areas);
• has multiple pollution, which indicates an attack by rodents;
• exudes unpleasant odors;
• the pulp is not snow-white, poorly or not at all separated from the shell.

An important point: pay attention to the severity of the fruit, very light, most likely not yet ripe or has little juice. But the heavy one is worth choosing and purchasing

How to store different types of coconut oil

Cold pressed

It is recommended to store cold-pressed coconut oil for no more than 1 year. Contained in it preservatives allow you to keep the product in its "native" container. If the packaging is plastic, then the product can be placed in a dark glass bottle with a cork, for example, in a wine container. Before pouring oil, thoroughly rinse and dry the container.

Even if you take into account the fact that unrefined oil has a rather long shelf life, do not rush to immediately stock up on it in large quantities. To get the most out of the product, buy it in small quantities (even if it costs more in such packaging). Fresh oil has a lot more vitamins than oil that is nearing the end of its shelf life.

In cooking, it is better to use second-pressed oil, which does not have a pronounced taste and aroma.

Hot spin

Hot-pressed oil (refined) is used for eating, which remains in a cold place for about 6 months. Many people prepare the product on their own, because it is not difficult to do it at home.

To prepare the oil, it is enough to pour the coconut flakes with cold water in a 1: 1 ratio and bring the mass to a boil over low heat, not forgetting to stir continuously. When the mixture boils, it is kept on fire for another 5 minutes, then cooled to room temperature and filtered through a fine sieve.

Oil can be obtained from coconut flakes

Other

Home-made oil does not contain impurities, but the shelf life of such a product does not differ in duration. It is stored under the same conditions as cold-pressed oil, but no more than 14 days.

Pharmacies often sell coconut oil in clear glass or plastic ampoules and in portioned capsules. Such a product can be used for cosmetic and medical purposes. Like other species, it must be stored in a dark, cool place.

Often housewives are interested in the question of how to store coconut oil after opening. If you have some funds left in an opened container, it is enough to pour it into an airtight container and provide the conditions of savings described above.

When storing the product, take into account the expiration date indicated on the packaging.

Oil capsules and ampoules can be placed in the refrigerator shortly before the expiration date. This will extend its shelf life by at least a few months.

If in doubt about the freshness of the product, open one capsule, squeeze out a few drops of liquid from it and assess its condition by its external signs. Only after making sure of the quality, you can put the product in a cold place and count on the benefits of further use.

With the help of coconut oil, it is easy to cleanse the skin of make-up or give a unique taste to baked goods, so it is a rational solution to always have a jar of a fragrant product at hand. We hope that our tips will help you with this.

How to choose?

With the right choice, the shelf life of coconut is about 2.5 months in a cool place, protected from direct sunlight. Then it starts to dry out.

When buying, pay attention to the following points

1. Unspoiled "shell". Any stains, signs of rot, dents and cracks mean that the coconut is either already spoiled or has begun to deteriorate. The uneven color testifies to the same.
2. Holes at one end. There are always three of them. They must be dry, clean, free of mold and rot, and the same color as the entire surface. The place where they are located should not be fed even under strong pressure.
3. Coconut milk. If you shake the fruit, there should be a distinct gurgling sound. Ripe coconut stores up to 1/5 of the milk volume.
4. Pulp. If the seller permits, cut the fruit. In ripe nuts, it is soft and easily separates from the layer under the shell.
5. Copra availability. Copra acts as a kind of container, increasing the shelf life. In this case, you will overpay for the weight, but the guarantee of the safety of the nut is greater. However, peeled fruits are more often sold.
6. The weight. The dried nut is very light.
7. Colour. Coconut, picked unripe, will no longer ripen. It will only dry out. Therefore, any shade of green is a reason to refuse to buy, since the taste leaves much to be desired.

Good quality walnut is identified by its appearance. It is better to purchase a coconut without packaging in order to carefully examine and touch.

Please Note Before Purchasing:

• an area with 3 holes, if the fruit begins to deteriorate, then in this place the process will be noticeable first;
• the surface of the nut - there should be no chips, cracks, dents or other damage on it;
• ripe coconut, the shelf life of which has not yet expired, cannot be soft (whole or in separate areas);
• the shell should not bend under finger pressure;
• if you shake it, a splash of liquid internal contents will be heard;
• the fruit should have an attractive appearance and a light brown tint (too dark color indicates that it is overripe);
• after splitting, the pulp should move away from the shell without difficulty.

1. Weigh the coconut in the palm of your hand: if it is too light, then it is empty. The coconut must be weighty.

2. Shake the coconut and listen: is there liquid bubbling or is the coconut dry? The coconut should gurgle.

3. Another recommendation: the eyes of the coconut * should not be wet and even less moldy. The eyes must be dry.

* Three closed small holes on one of the poles of the nut.

When choosing coconut flakes, it is important to pay attention to:

1. Appearance and texture. The shavings should be white, slightly shiny and have a uniform structure.

   

   

   

   

   

   

   

   

   

   

2. Composition. A quality product should only consist of shredded coconut. Food additives or flavors indicated on the label indicate poor product quality.

3. Integrity of the packaging. If the bag is damaged, there is a high probability of foreign odors entering the shavings, and this spoils its taste and aroma. In addition, the inside of the package must be free of debris and foreign matter.

4. Shelf life.

• if there are traces of mold on the hairs (its presence inside the shell is not excluded);
• soft to the touch (overripe or spoiled), with traces of dried coconut milk drips;
• has surface cracks and other damage (juice could leak through them, and harmful microorganisms could get inside);
• when shaken, makes dull sounds of splashing liquid or does not make them at all;
• dents on the surface due to inaccurate transportation (it is likely that the pulp has already begun to rot under the broken areas);
• has multiple pollution, which indicates an attack by rodents;
• exudes unpleasant odors;
• the pulp is not snow-white, poorly or not at all separated from the shell.

What to look for when choosing

First of all, you need to decide what type of product is needed - refined or unrefined.Its appearance, aroma and storage characteristics will depend on this. Refined oil is white and odorless, while unrefined oil can be light yellow and have a pleasant coconut aroma.

The composition should not contain any additives, both visually and on the label. By carefully studying it, you can save yourself from a fake.

Also, coconut oil can be cold pressed or hot pressed. The first option is more gentle, so more value is retained in the final product. Hot pressing allows you to get a larger amount of pomace, with some loss of useful components. It is he who is most often used for culinary purposes.

Signs of rancidity

Despite the fact that the coconut butter is stored for a long time and without special requirements for conditions, it can go bad. It is quite easy to determine a rancid product by its external signs:

• unpleasant or strange smell. The smell of smoked meats or sausage is a clear sign of staleness;
• bright yellow color. Normal color can be light yellow or golden in unrefined, and pure white in refined. But if the color becomes bright, then the product is spoiled;
• bitter taste indicates rancidity.

These signs can appear over time due to improper storage or warn against buying already spoiled goods.

Savings methods

Further it is described whether it is necessary to store the nut in the refrigerator so that it does not deteriorate, where else can the product be kept and whether it can be dried.

In fridge

It is recommended to store coconut only in the refrigerator. Even when buying fruit in a supermarket, preference should be given to those specimens that have been stored in the cold.

In the same place, in the store, you need to pay attention to the label pasted on the nut, which should indicate the basic storage conditions and the expiration date. A whole nut on the shelf can lie up to 3 months, but opened - a couple of days

And this is one of the advantages of this storage method: a natural fruit with all its constituent useful substances will always be at hand during the specified period

A whole nut on a shelf can lie for up to 3 months, but an opened nut can last for a couple of days. And this is one of the advantages of this storage method: a natural fruit with all the useful substances that make up it will always be at hand during the specified period.

But a significant drawback will be the fact that a compartment for storing fruits will not work for a coconut, if there are already apples, bananas, pears, melons and beets there. All these fruits produce the volatile ethylene gas, which negatively affects the “keeping quality” of the nut.

In the freezer

The cold will greatly extend the shelf life of the coconut. The advantage of this storage method is the preservation of the beneficial properties of the fruit to the maximum and a sufficiently long period of its preservation. A significant disadvantage is the need for additional space in the freezer to accommodate a container or bags with coconut raw materials.

Attention!

Before use, the pulp does not need to be thawed, otherwise it will turn into a shapeless porridge. The coconut will not stand repeated freezing.

Drying

The undoubted advantage of this method of storing coconut pulp is the maximum possible shelf life - about a year, subject to the recommended conditions.

Another indisputable plus: dried raw materials will not take up much space. The main disadvantage of this method of "extending the life" of a coconut is the loss of almost all nutrients as a result of exposure to high temperatures.

Without refrigerator

It is better to store coconut in a cellar, but not everyone has it. Most often, the fruit is stored at room temperature, which is not the best way to affect its quality. A relative comfort can be the fact that this storage method is available to everyone.

In ampoules and capsules

Quite often, coconut oil is sold in ampoules or capsules made of glass or plastic.In this case, there is a risk of acquiring a damaged product or a fake. To make sure that the coconut oil is of good quality, open one of the ampoules. It should be liquid and transparent with a golden hue. If the product is bright yellow, then it is already spoiled.

It will be difficult to close an opened capsule or ampoule tightly, so try to consume it within 24 hours.

Typically, ampoules and oil capsules are sold in cardboard boxes. Never throw them away after opening. They are designed not only for convenient placement of capsules (ampoules), but also to protect them from direct sunlight.

Not sure where to store coconut oil capsules and ampoules? The place should be dark and cool. But do not put them on the refrigerator shelf right after purchase. You can put them there only when the shelf life comes to an end, in about 3 months, this will extend their shelf life.

It is important to mention that it is strictly forbidden to store coconut oil in any form in the freezer. Low temperatures will ruin it

How much is stored

When asked how much coconut can be stored, the period is usually called 2.5 months. Then the fruit starts to spoil. You can store not only a whole nut, but also its individual components - pulp and liquid.

In fridge

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

Reference!

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

The shelf life of coconuts depends on the temperature:

1. At a temperature of 0 to + 5⁰С, the fruit can be stored for 7-10 days without fear for its taste and freshness.
2. At a temperature of + 5⁰С - no more than one week.
3. At stable + 5⁰С - within 2-3 months.

Separating the pulp and liquid 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 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 will become loose after freezing. It is better to immediately divide the pulp into several portions and put in different bags. This will eliminate the need for re-freezing.

After drying

When asked how much coconut is stored, it must be specified in what form it is. If the pulp is dried, the shelf life of the product will be 12 months. To preserve its taste, it must be kept in sealed plastic containers. For the same purpose, the dried product can be stored in fabric bags: linen or cotton.

Coconut flakes are best dried and stored 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.

When asked how to dry a coconut, knowledgeable people recommend that you first grind the pulp in a food processor, and then dry it for three hours in an oven preheated to 60⁰С. Then you need to cool the contents and pack them into containers.

Reference!

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

Other ways to open a nut

There are many ways to open coconuts, because the nut does not always yield the first time. If the coconut is not very ripe, then you will have to try to taste it. First of all, we need a towel.By putting a nut on it, we will avoid sliding on the table or board. The towel can be replaced with cling film or a plastic bag. For opening use:

• hammer;
• hand saw;
• drill with drill;
• screwdriver;
• scissors;
• awl;
• rolling pin;
• big knife.

How to open a coconut with a knife

You need to make a hole in one of the so-called eyes. You can drill in any part of the nut, but at the location of the eyelet, the thickness of the shell is thinner. Any sharp object will do: a screwdriver, scissors, or a knife.

1. At the place where the peephole is, we begin to scrape the shell.
2. As soon as there is a depression, screw the tip of the knife into the coconut.
3. We throw away the sawdust from the shell when we make a hole.
4. Pour out the liquid from the coconut.

How to split an exotic nut shell with a potato peeler

The shell can be removed with a potato peeler.

1. We cut off the shell on ourselves with a knife. Despite being hard, it is only slightly more difficult to peel off than potato skins.
2. We go through with a knife several times, removing several layers, until we get to the nut.

Using the oven

Another unconventional way to open a coconut, when you don't need to make any effort at all, is to use the oven.

1. Crack the nut and drain off the liquid.

2. Put the coconut on a baking sheet.

3. Put in the oven and set the temperature to 180 degrees.

4. Keep in the oven for 20 minutes.

5. The shell itself will burst, it remains only to remove it.

Using a corkscrew and a hammer

1. Make a hole in the coconut by screwing in the corkscrew. Expand it a little with a small knife.
2. Pour the juice from the coconut into a glass.
3. We tap the nut with a hammer, applying force. You can knock both in a circle and along: from the top of the coconut to the bottom.
4. The shell is cracking. We clean the coconut from it.