Fresh Whole Coconut is a versatile ingredient used across West African, Caribbean and Asian cooking — grated and pressed for fresh coconut milk in coconut rice and curries, or simply cracked open and eaten as a snack. Buying it whole keeps the meat and water fresher than pre-packaged coconut products.How to prepare Pierce one of the natural soft spots ('eyes') at the top to drain the coconut water, then crack the shell with the back of a heavy knife or a hammer. Grate or blend the white flesh with warm water and strain for fresh coconut milk. Perfect for Coconut rice Coconut milk for curries and soups Snacking on fresh coconut flesh StorageStore at room temperature for up to a couple of weeks unopened. Once cracked, refrigerate the flesh and use within a few days, or freeze grated coconut for longer keeping.Frequently askedHow do I open a whole coconut?Drain the water through one of the soft 'eyes' at the top, then crack the shell firmly with a heavy knife or hammer until it splits.Can I make coconut milk from it?Yes — blend the grated flesh with warm water, then strain through a cloth or fine sieve to extract the milk.
