Coconut

Whole coconut: room temp 2-3 months. Fresh cracked meat: refrigerate 5-7 days. Dried coconut: airtight container, room temp 6 months or fridge 1 year. Coconut milk: fridge 4-7 days after opening, freezes well.

Values for raw coconut meat. High in saturated fat, particularly medium-chain triglycerides. Coconut water and milk have different nutritional profiles.

Toast dried coconut in a dry pan over medium heat for 2-3 minutes to intensify flavor and add crunch

Shake whole coconuts before buying—you should hear liquid sloshing inside

To crack a coconut: drain the water, bake at 400°F for 15 minutes, then tap around the equator with a hammer

Full-fat canned coconut milk separates—shake well before using or scoop the cream off top for richer dishes

Coconut oil is solid below 76°F and liquid above—both states work for cooking

Lime, lemongrass, ginger, and cilantro in Southeast Asian dishes

Curry spices, turmeric, and chili in South Asian cuisine

Pineapple, mango, and banana in tropical desserts

Chocolate, especially dark chocolate, in confections

Rice, both savory (coconut rice) and sweet (rice pudding)

Using sweetened coconut flakes when recipe calls for unsweetened—check the label

Discarding the coconut water from fresh coconuts instead of using it in smoothies or cooking rice

Overheating coconut milk causing it to curdle or separate—add at the end of cooking or use low heat