Coconut. What is the shelf life of coconut? How long and how can you store coconut?

How to choose

When choosing a palm fruit, first of all you should carefully examine it and make sure that its peel does not have cracks.

Coconut does not ripen during storage, so you need to buy it when it is completely ripe.

The ripened fruit has a brown peel with a rough surface. In its lower part there should be 3 dots of the same color, but darker in tone. The area around these points should be solid, and the rest of the surface of the peel should be free of various stains, wet areas and mold.

If you shake a ripe fresh nut, liquid should splash inside, and it should be quite weighty. Long-term storage causes the copra (fruit pulp) to dry out, making the nut lighter.

How to understand that a product is spoiled

The degree of freshness of the fruit can be determined by visual signs. Before cleaning, the coconut should be firm, without stains or darkening on the surface. The presence of mold indicates improper storage; the nut was in contact with moisture. If you shake a whole fruit, liquid should flow inside it.

The nut must be peeled immediately before use.
This is due to the fact that in its entirety it has a maximum shelf life of up to 3 months when placed in the refrigerator. You can tell that the prepared pulp or shavings have spoiled by its appearance: it changes color from white to yellow-caramel. https://youtu.be/

Under what conditions should it be stored?

Until the peel is opened, fresh nuts are stored well in cool, dry places (pantries, kitchen cabinets) for about 30 days under the following conditions:

• temperature -+20°C;
• air humidity – 70%.

Storing a coconut for more than 1 month can cause the liquid inside it to turn sour and the copra (fruit pulp) to begin to dry out.

Storage table

Optimal conditions for storing nuts

Overall

Experts say that a coconut can lie for quite a long time in a dark place with :

• temperature - +18C - +20C;
• air humidity – 60%.

Open

It is advisable to store the opened coconut in the refrigerator at:

• temperature - +2C - +5C;
• air humidity – 70%.

Coconut flakes (the result of grinding and drying the pulp) are usually stored in a cool, dark place (+18C), but not in the refrigerator, at a relative humidity of 60%.

At the same parameters, the whole fruit can be stored.

Important!

The most optimal storage temperature for coconut pulp is +2C - +5C. Higher thermometer readings will cause it to begin to rot, lower readings will make it watery and tasteless.

Cold storage

It is best to store coconut in the refrigerator. Even when purchasing, you should choose the fruit that was in the cold. The shelf life on the refrigerator shelf will be about 3 months.

Most often, the nut has a label with all the information about it and instructions on how to store coconut at home. To this we must add that palm fruits should be kept separately from fruits that produce volatile ethylene gas, which accelerates ripening (apples, bananas, pears, etc.).

How to store

First, let's figure out what a coconut is. Most of us by this word mean a fruit with a dense brown shell and a fleecy surface. In fact, they don't grow like that. What we are used to seeing in stores are the kernels of palm tree fruits, the inside of a ripe coconut.

Young coconut

Young coconuts are green. They are considered the most juicy and tasty, they have almost no pulp, but a lot of water. Their shelf life is extremely short. After being removed from the tree, they should be kept in a cool place without direct sunlight at a temperature of +2 to +5 degrees and consumed within 3 days. They are almost impossible to find in Europe; they are not exported due to their short shelf life.

Whole

The shelf life of coconut from harvest to consumption is no more than 2 months. Please note that after removal from the tree, the fruit must be delivered to the store. This may take a month if transported by sea. To learn how to calculate how much to store and how to choose fresh, delicious coconut, read the article: how to choose. A whole coconut kernel has the longest shelf life provided that its surface is free of damage, cracks and other signs of deformation or deterioration. How to properly store coconut:

1. It must be stored in a dark place without high humidity.
2. The optimal temperature is up to +20 degrees Celsius, with a humidity level of no more than 70%.
3. It is not recommended to store near fruits that emit ethylene (for example, bananas, apples, pears). During release, the substance accelerates the ripening process of other fruits nearby, and then their spoilage.
4. The shelf life from harvest to consumption is no more than 2 months.

After opening

Once a coconut is opened, the time it can be stored is significantly reduced. This can only be done in the refrigerator. The optimal temperature is +5 degrees Celsius, no more than 3 days. Another important condition is that the open coconut must be covered with cling film, and only then put in the refrigerator.

Important! The pulp and liquid should be stored separately from each other, so they will stay fresh longer.

Water

The coconut water is poured into a clean glass container and sealed tightly with a lid. In this case, the shelf life in the refrigerator is up to 7 days. In the freezer, for example, in an ice tray, water can be stored for up to 2 months. After this time it is considered sour.

Pulp

The pulp of the exotic fruit can be stored in the refrigerator without loss of taste and nutrients for up to 7 days. When frozen up to 7-8 months. The beneficial properties are not lost. Read more about the pulp in the article coconut pulp.

Dried shavings

Dried coconut has a long shelf life. How to dry it at home, read the article shavings. Optimal conditions are a glass container with a sealed lid, a well-ventilated, dark, cool place without direct sunlight. Storage period - 12 months.

Milk

Read about how to make your own coconut milk. Optimal storage conditions are in the refrigerator in a container with an airtight lid. Duration 3-4 days. You can increase it up to 2 months by freezing milk or cream in the freezer.

Storing Broken Coconut

After opening the coconut, it should be stored exclusively in the refrigerator at +5°C. Under such conditions, it can remain fresh for 1 - 2 days. But before storing an opened coconut, the liquid that is inside it should be poured into a glass, ceramic or plastic container and closed tightly. Being in a nut, coconut milk will quickly turn sour. And in a separate container it will remain fresh for up to 7 days.

Storing an opened coconut in the refrigerator will last longer if you wrap it in cling film. This prevents oxidation of the pulp when it interacts with oxygen.

Storage conditions for opened coconut:

• temperature -+5°C;
• air humidity -70%.

How to dry coconut?

• In air: open the peel and drain the liquid, then divide the fruit into parts and remove the skin from the pulp. Use a vegetable peeler to remove the thin brown skin, then grind the peeled pulp in a blender and place on a baking sheet (glass or metal). The shavings should be placed and dried in a dry place, for example, near a battery or exposed to sunlight. After 2 days the product is ready.
• Another method allows you to make shavings in the oven: place the pulp to dry on a baking sheet previously covered with parchment. After heating the oven to 120 degrees, turn it off and put the pulp there. After cooling, check the chips, if they have not dried, set the sensor to 50 degrees and hold there for half an hour.
• Drying in the microwave is even easier: spread the chips on a glass tray and place 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 (start the oven for no more than 5 minutes at a time).

After grinding, the chips are ready to eat. However, it will not be quite like the sweetish store-bought product. For best results, it needs to be dried.

On air

To dry coconut flakes, oddly enough, you will need an oven. There is no need to turn it on; the oven itself is a suitable place for air drying. To do this, you need to spread coconut shavings in a thin layer on a baking sheet and place them on the top shelf in the oven for 1-2 days.

In the microwave

Coconut flakes are dried in a microwave oven as follows. Spread the chips in an even layer on a wide, shallow plate or tray and place them in the kitchen utensil. The microwave is turned on to the “Defrost” mode and dried for 20 minutes.

Pulp storage

You can make many interesting and functional things from coconut shells, and use the pulp and milk as you wish. After opening the fruit, even in a cold place, its pulp cannot be stored for a long time. In this case, it should be carefully collected on a plate and covered with film. The pulp should be kept on the refrigerator shelf for no more than 24 hours at a temperature of +5°C.

Coconut pulp is stored longer in the freezer. It is separated from the shell and crushed with a food processor, blender or meat grinder. Because it is quite hard, it is difficult to rub it by hand.

To freeze the crushed copra, sprinkle a little coconut milk. Place in small portions in sealed bags.

Frozen coconut pulp can be stored for 6 to 8 months. And you need to use it without defrosting, so as not to get a tasteless watery substance.

Shredded coconut meat cannot be re-frozen.

How to save correctly at home, where is it better?

Refined product before opening

If you have not opened a factory sealed bottle, then it is sealed. This means that you don’t have to be afraid of the harmful effects of air, and if you protect the container from light and keep it at the right temperature, you can count on a maximum shelf life. Just put it in the refrigerator or place it in a dark, cool and dry place. It can be stored in original containers for up to a year.

After uncorking the container

• Refined oil is almost always supplied in sealed containers suitable for long-term storage. Therefore, after the first opening, make sure that the cap is carefully closed after each use of the oil.
• The closed bottle should be stored in the refrigerator. There he is provided with darkness, even temperature and lack of moisture.
• The oil should be protected from exposure to water: in its presence, microorganisms may begin to multiply on the surface of the oil, which will spoil the product. Therefore, if the oil is used for cosmetic purposes, then only a small portion can be stored in the bathroom, which will be used up within 3-5 days.

Unrefined until opened

Containers for unrefined oil may not be airtight. Expect a shelf life of up to six months (in an airtight bottle, in the right conditions, without opening) to two to three.

After uncorking

If you've already opened the bottle, or if you received one that was not sealed (for example, bottled by a farmer in Thailand), take a closer look at how good the container is. If the oil is spilled into a plastic or metal container, pour it into a glass or ceramic container as soon as possible. Carefully seal the poured oil and place it in the refrigerator (but not in the freezer!) If the oil is sold not in a bottle, but in a plastic “tub” with a wide lid, this is not good. The larger the area of ​​contact between oil and air, the shorter it will live.

Heat the oil in lukewarm water to a temperature of 29-30 degrees and pour it into bottles, where it will be stored longer.

Important! Melting in a water bath degrades the quality of the oil, but it will survive a single procedure, but storing it in the wrong container will deteriorate its properties much faster.

It is necessary to use unrefined oil (especially farm oil) as quickly as possible - unlike factory oil, it spoils within 3-4 months.

If you use coconut oil only as a cosmetic product, then add three to four months to the shelf life. It retains its valuable cosmetic properties even after it is no longer suitable for food. When this period expires, the spoiled oil should not be thrown away: it has household use as an excellent polish or lubricant.

Storing milk

Fresh milk from a ripe fruit can retain its original properties for no more than 24 hours, even when on the refrigerator shelf. The same product in a special sealed package can be preserved for 12 months or more, subject to the storage conditions specified by the manufacturer.

Once the factory package of milk is opened, its shelf life is reduced to 2 days. In this case, it is better to immediately pour it into a glass container, close it tightly and put it in the refrigerator. Cream that may appear on the surface of the liquid does not mean that it has begun to spoil.

Due to the increased fat content, freezing milk is undesirable. During the defrosting process, it will begin to separate, as a result of which it will lose its taste and beneficial qualities.

How to crack a coconut at home

There are different ways to open a coconut at home. The method of opening depends on the purpose (to obtain whole halves of the peel, to preserve the pulp), physical capabilities, and the tools at hand.

What you need to open a nut

In countries where coconut palms grow, they use a special device. This is a two-in-one device: a corkscrew and a drill. If you're lucky, tourists buy it. Residents of other regions can use home remedies to open the fruit:

• A knife of solid dimensions.
• A hatchet for chopping meat.
• Awl, screwdriver, nail, drill.
• Hammer.
• Spoon, utensil for liquid made from coconut.
• Plastic bag or cling film.
• A stable stand (preferably a wooden cutting board).

Every home has two or three tools from this list.

How to crack a coconut with a knife

To work at home, you will need a knife with a strong blade and handle. It is easiest to open a drupe (as a coconut is scientifically called) with a knife along the edge. It runs down the middle of the fruit and stands out visually.

Procedure:

Take the coconut in one hand, the knife in the other (working) hand. While turning the fruit along its axis, tap firmly on the rib with the blunt side of the knife. Carefully (!) insert a knife blade into the hole. Pull the shells apart a little to pour the juice into the container. The fruit is finally cut with a knife. If the conditions are met, the shell will split into halves.

Using holes

Three darkish spots are visible on one of the “poles” of the fruit. The easiest way to open a drupe through them is:

1. You need to choose the softest one.
2. Place the coconut on the table with a towel on it (to prevent it from slipping).
3. Place a nail, awl or screwdriver on the selected fragment and lightly hit it with a hammer.
4. Drain the water through the resulting hole into a container.
5. If the holes are small, use a drill to drill another one on the opposite side of the coconut. The juice will flow out faster.

Next, open the shell. A knife is inserted into the hole and the handle is hit with something heavy. When the blade plunges deep, it is turned to fully reveal the exotic.

With a hammer

Alternatively, you can cut a coconut at home with a hammer and screwdriver:

• A hole is made in the place of two spots so that the liquid flows out faster. To do this, place a screwdriver against the recess and hit it with a hammer.
• After draining the liquid, the drupe is wrapped in polyethylene or film, laid on a hard surface, and hit on the seam with a hammer.
• The thin end of a hammer or knife is inserted into the resulting crack. Turn with pressure, passing around the circle.

You can also open it by inserting a screwdriver into the crack, then driving it deeper and hitting it with a hammer.

Heat in the oven

The safest, force-free way to open a coconut at home is by heat treatment.

The liquid is poured out of the coconut, placed in a mold, and placed in the oven (175-185°C) or microwave (full power) for 15-20 minutes. If the conditions are met, the shell will burst and the pulp will easily come away from it.

Storing Coconut Oil

Coconut oil should be stored in the refrigerator after opening the jar. It is important to comply with the following standards:

• temperature - +5°C -+8°C for cold-pressed and unrefined product. Refined can withstand storage at +25°C;
• air humidity should be at 65%;
• the storage container should be selected from opaque glass or plastic;
• The lid should fit snugly against the edges of the jar.

Neglect of storage rules and the influence of temperatures below +5°C have a detrimental effect on the quality of the oil.

Signs of a spoiled product:

• the appearance of a bitter taste and unpleasant odor;
• oil with a solid structure loses its white color, and liquid oil ceases to be transparent;
• the product separates and lumps and grains form in it;
• the color of the oil becomes yellowish;
• the surface of the product becomes covered with mold spots.

Coconut oil that shows obvious signs of spoilage should not be stored further. This product must be disposed of immediately.

How and where to store shelled coconut

Even at the optimal temperature, you should not keep coconut pulp for a long time. To the question: how long can coconut be stored in the refrigerator, there is only one answer. No more than two days. This period can be slightly increased if you fill the pulp with water. Next, it is advisable to grind the peeled coconut into shavings and place it in the freezer.

Frozen chips can be stored for no more than six months. Before freezing, it should be packaged in small portions that are easy to consume at a time. Repeated freezing is not recommended.

Spoiled coconut meat

Even when frozen, exotic fruit must be hermetically packaged and stored separately from products with strong odors. This is the only way to preserve its taste as much as possible.

Dried coconut

Dried pulp lasts the longest, and it retains all its beneficial properties and aroma throughout the year. You can dry it yourself in the oven. To do this, the pulp is crushed, evenly distributed on a baking sheet and dried at a temperature not exceeding 60 degrees for about 3 hours.

The finished product is stored at room temperature, away from light sources or moisture. It is best to use linen or cotton bags and a hermetically sealed glass jar.

You should not pack dried coconut flakes in bags and store them in the refrigerator - due to temperature changes, condensation will quickly form, which will lead to the formation of rot and mold.

How to Determine the Quality of Coconut

Coconut is widely used in cooking. It goes well with vegetables, meat, rice, flour products, seafood and spices. Coconut pulp is dried and used in the manufacture of confectionery products. It is added to salads, desserts and used for other culinary purposes. But it is important to know how to choose the right coconut so that this product or dish based on it is tasty and healthy.

Coconut Quality Standards

If you need coconut, the quality of this product should be assessed according to the state standard GOST 34268-2017. In this standard, such nuts are divided according to color into yellow, green and brown.

• According to GOST, coconut must be sold as whole, clean, healthy and fresh-looking fruits of typical shape and color for the corresponding pomological variety.
• The nuts have a smooth shell and no outer skin or fibrous layer.
• There are no dents or cracks on the surface of the coconut, but there are three small dense pores.
• High-quality nuts have no foreign odor, only a light coconut aroma.
• Coconut flesh is dense, white or creamy white in color and contains coconut water inside.
• The pulp has a tender, juicy and jelly-like consistency. It has a sweetish taste or tasteless.
• The coconut water should be clear, without any yellowish drops of oil. It is distinguished by its aroma and sweet taste.
• The mass fraction of coconut water is at least 95%.
• Infection of fruits with pests, the presence of moldy coconuts, signs of disease and foreign impurities is unacceptable.

How to choose a coconut

GOST does not give a complete answer to the question of how to choose a good coconut. To purchase a quality nut, you should remember some nuances.

• When choosing a coconut, shake the fruit next to your ear. You should buy it only if there is a characteristic sound of water splashing inside.
• Choose the heaviest coconut. The more water inside the nut, the better.
• Inspect the coconut to avoid purchasing fruit with signs of mold and rot, mechanical damage, signs of disease, and infested with pests.
• Do not buy nuts with any visible defects, as they will quickly spoil if damaged.
• The coconut should not be wet, and the three pores on the pointed side of the nut are too soft.
• The fruit may only have a slight coconut odor, which is practically unnoticeable. This confirms that the coconut is not damaged.

Choosing the right one

When choosing a coconut, it is important to take into account the following recommendations:

1. Appearance. You need to buy only ripe coconut, since the fruit does not ripen during transportation. An edible nut has a rough, brown shell without green areas. You need to carefully examine the 3 points located at one end of the coconut. They should be the same color as the nut itself, with no signs of rot, mold or damage. With strong pressure, this area of ​​the fetus should not bend under your fingers.
2. Weight. A product suitable for consumption should not be too light, this indicates that the pulp has begun to dry out. A ripe fruit always contains liquid; its volume should be at least 20% of the mass of the nut, so shake the coconut you like near your ear. If you can clearly hear splashes of water in it, you can buy the product.
3. Presence of copra. This nut is worth purchasing in any case, since the top layer protects the coconut from damage and extends its shelf life.

When purchasing coconut from the store, it is important to make sure that it is stored away from fruits with high ethylene content, as they speed up the process of ripening and spoilage of other products such as bananas and apples.