Coconut

• Used to make coconut milk, a creamy dairy-free alternative perfect for curries, soups, smoothies, and vegan recipes.
• Grated or shredded coconut is added to baked goods like cakes, cookies, and muffins for texture and flavor.
• Coconut water is enjoyed as a hydrating drink or used as a base for smoothies and cocktails.
• Coconut oil is extracted and used for frying, baking, or as a butter substitute in plant-based cooking.
• Toasted coconut flakes are sprinkled over desserts, salads, or yogurt for a crunchy, nutty garnish.
• Coconut meat is blended into dips, spreads, or energy balls for healthy snacks and recipes.

• Rich in healthy fats, particularly medium-chain triglycerides (MCTs), which provide quick energy and support satiety.
• Contains essential minerals like manganese, copper, and iron, which contribute to overall wellness.
• Adds a naturally sweet and tropical flavor to recipes, making it a versatile ingredient in both savory and sweet dishes.
• Commonly used in dairy-free diets as a base for alternatives like coconut milk, cream, and yogurt.
• High in dietary fiber, aiding digestion and promoting a feeling of fullness.
• Popular in gluten-free and grain-free baking due to its unique texture and binding properties.

Whole coconuts should be stored at room temperature in a cool, dry place and used within a few weeks. Once opened, the coconut meat should be refrigerated in an airtight container and consumed within 5-7 days. Coconut milk and cream should be refrigerated after opening and used within 3-5 days. For longer storage, coconut meat can be frozen in sealed bags or containers for up to 6 months.