Coconut (Single) Fresh Coconut
The brown Husked coconut is rusty brown and covered with hairy brown fibers. The thick fibrous husk of the coconut encases an inner shell and holds liquid called coconut water. There are many varieties of coconut, which are rarely differentiated once they reach the US market. There are however, three different maturation points that tend to be available: the young coconut, the white coconut and the most mature of the three, the brown Husked coconut. Offering a distinct flavor all of its own, it has a nutty almost candy-like sweetness. Look for coconuts that are heavy for their size with enough juice that you can hear an audible sloshing sound. The eyes, or indentations, should be uniformly brown and firm. The husk should be dry and without mold. Even with these signs, it is often best to buy more than one coconut as it is difficult to determine a good coconut.
Fresh coconut meat provides iron, potassium, protein and 346 calories per 3.5 ounce serving. The coconut contains saturated fat, quite unusual for fruits and vegetables.
For a Serving Size of 100 grams(Coconut Meat) : Calories 354
|% DAILY VALUE*|
|Total Fat||33.49 g||0%|
|Water Content||47 g|
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs.
For ease in opening, puncture the eyes of the coconut with a screwdriver and drain the juice. Then heat the coconut under hot running water or place in a 375 degree oven for 20 minutes. Fault lines will appear on the warmed coconut. Hold the hot coconut in a cloth and place over a large bowl. Hit the fault lines with a hammer or mallet. Save the liquid, remove the meat, and peel off brown outer pieces with a small knife. To prepare thick coconut milk, wrap grated coconut in cheesecloth and place over a bowl. Pour one-half cup warm water over and squeeze liquid into the bowl. This can be done multiple times resulting in different thickness for the milk/cream. Use the milk and meat in fruit salads, puddings, cakes, cookies, custards, pies and other baked goods. Tint grated coconut with food coloring to make a colorful sweet topping. To store, whole coconuts will keep at room temperature for two weeks. For longer storage, refrigerate. Grated coconut will keep two weeks refrigerated in a glass jar. Place a whole hot chile in with the coconut to keep it from going bad. The outer shell, or husk, of the coconut can be use used as a starter for charcoal when grilling.