Coconut

• Used to make coconut milk and cream, which are essential in curries, soups, and desserts like coconut panna cotta or ice cream.
• Shredded or grated coconut is often added to baked goods such as cakes, cookies, and muffins for texture and flavor.
• Coconut oil is a popular cooking medium, ideal for frying, sautéing, and baking due to its high smoke point and subtle tropical aroma.
• Coconut water is consumed as a hydrating beverage and can be used in smoothies or cocktails for a natural sweetness.
• Toasted coconut flakes are used as a garnish for desserts, salads, and even savory dishes to add crunch and a nutty flavor.
• Fresh coconut meat can be blended into smoothies or used in fruit salads for a tropical twist.

• Rich in healthy fats, particularly medium-chain triglycerides (MCTs), which provide quick energy and support a balanced diet.
• Contains fiber that aids digestion and promotes a feeling of fullness, making it a popular choice in weight management.
• Naturally gluten-free and dairy-free, making it suitable for various dietary restrictions, including vegan and paleo diets.
• Adds a tropical, slightly sweet flavor to dishes, enhancing desserts, curries, and smoothies.
• Packed with essential minerals like manganese and potassium, supporting overall wellness.
• Versatile in its forms—coconut milk, oil, water, and shredded coconut—each offering unique culinary applications.

Whole coconuts should be stored in a cool, dry place and can last for several weeks. Once opened, refrigerate the flesh in an airtight container and use within 3-5 days. Coconut milk should be refrigerated after opening and consumed within 3-4 days. Shredded or desiccated coconut can be stored in a sealed container at room temperature for up to a month or in the freezer for longer shelf life.