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How to Know if a Coconut is Fresh?

All coconuts are not the same. The coconut is a seed from a coconut palm tree (Not a Nut!). Originally thought to be native to the Greater Pacific Asia Indo Area of the greater tropics, today, coconuts are grown around the world, even in personal gardens. The coconut is mostly a tough outer fibrous shell called the husk surrounding and protecting the inner seed and coconut meat, and coconut water. It is bright green when young, and a fibrous brown when mature, with a texture like burlap.

Inside a Coconut

All this surrounds a brown softball-sized inner shell that surrounds the coconut meat, milk, and coconut water. Enclosed in the shell is bright white meat (the actual edible coconut) that can be used for eating, cooking, and processing. Getting to the actual coconut meat can be very difficult. (see our instructions on how to open a coconut)

Most types of coconuts are available for harvesting year-round, though the coconut palm trees that they grow on will only fruit the green coconuts in hot weather. The coconut can be removed from the tree as soon as it is about a big as a bowling ball. It may be green or brown, but it really doesn’t matter because it will be good for eating either way. But once the coconut turns brown, it is only good for eating for about another 1 to 2 weeks.

To ultimately determine if a coconut is good to eat, remove the inner shell from the outer husk. (see our page on how to open a coconut) Shake the inner coconut shell close to your ear, and if you can hear liquid shaking in the shell, then it may be good for eating. But the best way to determine if the meat is still fresh and edible, you must open up the coconut for inspection. If it smells good and looks good, then eat away.

How To Open a Coconut: Use & Preparation:

1. Drain the coconut through a fine-meshed sieve to reserve the liquid.
2. Removing the coconut meat can be done in several ways.
3. Usually, the easiest way is to tap the “nut” with a hammer to loosen the meat, then tap hard enough to crack the nut open.
4. Remove meat in pieces, using a regular table knife.
5. Trim off the brown layer with a sharp knife or vegetable peeler.
6. Rinse, then grate, chop, or puree and use as desired.
7. With greener coconuts, it may be helpful to place the whole coconut in a 350 degrees F. oven for 15-20 minutes, then proceed with the above steps to remove the liquid and coconut meat.
8. Yield: 1/2 lb of coconut yields approximately 3 C grated.

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A Little Coconut History

Here in Southern Florida, the coconut’s fist came about in the 1880s when a shipwrecked a couple of miles away from Palm Beach.

The coconut palms that the ship was transporting broke free, and the warm waters of the Gulf Stream brought the coconuts to the beaches of South Florida. And as a natural phenomenon, the coconuts took root and sprouted on the beach. This is how the explorers of Southern Florida first saw the beaches, and in one case, they named the beach after what they saw, a “Palm Beach”. The rest was history! All thanks to a passing shipwreck and a passing boat of coconut palms.

All About Coconuts Printable Document

Coconut Nutritional Qualities.

Since the 1950s, coconut oil has been labeled as unhealthy. The media reported how tropical coconut oils were filled with fatty, artery-clogging fats. What was not reported was that the coconut oil used was hydrogenated and not the virgin oil used for our foods today. We now know that hydrogenation (which is the artificial addition of a hydrogen molecule to oils ) is not oil.

Hydrogenated corn, canola, and soy oils are filled with dangerous trans-fats and processed with toxic solvents that are commonly added to packaged foods. Why is it that baby formula includes coconut as an ingredient? Coconut oil is one of the healthiest foods on this planet. Coconut oil is (cholesterol) and (trans fat-free) and contains 1% omega (6) and is very rich in medium-chain (good fats) that are recommended by doctors.

One of the (good fats) that comprises 50% of coconut oil is called lauric acid. Lauric acid is a medium-chain fatty acid found in “mother’s milk” that supports healthy metabolism and is now being studied for its antiviral, antifungal, & antibacterial properties.

Researchers say that lauric acid will soon become as well-known as Omega-3. The Monsanto company developed a GMO canola oil that attempts to mimic coconut oil’s high (%) of lauric acid. Coconut oil is making a comeback as we learn more about the downsides of consuming too many Omega-6 vegetable oils. Experts suggest that (3) tablespoons of extra virgin coconut oil a day is good.

Since 2006, the FDA has mandated “trans fat” labeling on food products, and now, the entire fat industry is undergoing a federal guideline overhaul. This shift creates a prime opportunity for Nutiva’s coconut oil, which delivers the good fats your body actually needs.

Gone are the days of outdated nutrition myths like:

• “Zero fat = Healthy”

• “Tropical oils = Bad”

• “Vegetable oils = Always beneficial”

Instead, science now confirms what traditional cultures have known for centuries: Quality fats like coconut oil play a vital role in wellness.

The Coconut Paradox: Why Pacific Islanders Stay Healthy

Did you know that traditional Pacific Islanders, who consume coconuts daily, show remarkably low rates of heart disease and obesity? Studies trace this to their diet’s reliance on medium-chain triglycerides (MCTs) in coconut oil, which boost metabolism and resist fat storage.

But here’s the catch: When these populations adopt the standard American diet—loaded with processed vegetable oils (soybean, canola, corn)—their health outcomes shift dramatically. Suddenly, obesity, diabetes, and heart disease emerge at Western rates.

The Science Behind It

• Coconut fats (lauric acid) may raise HDL (“good” cholesterol).

• Industrial seed oils promote inflammation linked to chronic disease.

• Island diets prioritize whole foods, not just coconut magic.

The lesson? It’s not just coconuts—it’s ditching processed fats for nature’s versions.

(Sources: NIH studies on Tokelau/Miguel migrations, American Journal of Clinical Nutrition)

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