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- In the shop: min. 0°C – max. 2°C
- Ethylene sensitivity: not
- Ethylene production: not
- At home: keep refrigerated
A coconut keeps for about a week at room temperature.
Quality and ripeness
A coconut is at its best when the flesh is soft and juicy. The secret of a good coconut: it splashes inside when shaken! A ripe coconut has a dark brown colour and feels heavy.
Young coconuts contain the most and the sweetest coconut water. Older coconuts have thicker and tougher flesh.
Coconut water, coconut flesh and coconut oil are a common ingredient in Asian cuisine. The delicious taste and health claims associated with coconut have reached the west during the past years, bringing along a broad range of fantastic recipes. Coconut milk will instantly turn a stir-fry into a true feast. Coconut milk goes with any type of meat, fish or poultry, as well as vegetables and fruit.
Add coconut milk to your stir-fried vegetables or meat, together with ginger, lemon grass or a nice Thai curry paste. Leave it to simmer and... done!
The young coconut is imported by air.
Recipe: coconut bliss balls
- 1 cup almond flour
- 2 1/2 cups unsweetened shredded coconut (separated into 1 1/2 cups and 1 cup)
- the juice and zest of 1 lemon
- 3 tbsp coconut oil
- 3 tbsp honey
- 1 tsp vanilla
- 1 tsp sea salt
Put all the ingredients except 1 cup of coconut in a food processor and blend until well combined. Scoop out a heaped teaspoon of mixture and roll into a ball with hands. Finish off by rolling in coconut to cover the outside of the ball. Set in fridge for 1 hour to chill and set.