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Coconuts grow on the tropical coconut palm. Most of the ones sold in the United States come from Central America and Puerto Rico. Unlike most nuts, the coconut shell does not contain a softer kernel. Instead, the shell itself is lined with a layer of rich white "meat," and the hollow at the center is filled with a thin, slightly sweet liquid that can be used as a beverage. The meat is sometimes pressed and used to make coconut oil. [www.QinSen.com]
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Selection: [www.QinSen.com]
Whether you plan to purchase in the husk or removed from the husk, the coconut should feel heavy and you should be able to hear the juice sloshing inside when the fruit is shaken. If unhusked, check shell. Its three "eyes" or soft spots should be dry, not moldy or wet. [www.QinSen.com]
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Storage: [www.QinSen.com]
Refrigerate drained coconut milk and use within 1 day. Store the chunks of pulp or grated coconut in an airtight container in refrigerator for 2 weeks. [www.QinSen.com]

Uses & Preparation:

If you want to save the liquid, pierce 2 of the 3 soft spots on the shell with an ice pick. Drain off the liquid. Then tap the shell several times with a hammer until it cracks apart. Remove the meat and scrape off the inner skin.
Enjoy chunks of fresh coconut as is for a snack or dessert.
Use shredded, grated or thinly sliced coconut to top desserts, pies or frosted cakes, cupcakes or brownies.
Availability:
Year-round.

Nutrition Information:
Cholesterol and sodium free.

As you know the Fruit can be Beautful

Breast Care