Coconuts are known for their great versatility, as evidenced by many traditional uses, ranging from food to cosmetics. They form a regular part of the diets of many people in the tropics and subtropics.
Coconuts are distinct from other fruits for their large quantity of “water”, and when immature, they are known as tender-nuts or jelly-nuts and may be harvested for their potable coconut water. When mature, they still contain some water and can be used as seednuts or processed to give oil from the kernel, charcoal from the hard shell, and coir from the fibrous husk.
Australian coconuts are commonly grown around the northern coast of Australia, and in some warmer parts of New South Wales.
When buying a coconut to use for making coconut cream you should choose a nut that feels heavy for it’s size as this indicates a good amount of flesh in the coconut. If you shake the nut you should also be able to hear liquid inside which means that the flesh is less likely to be fermented.
The exterior of the nut has three dark marks close together like three little “eyes”. These “eyes” should not have any mould around them and should be quite firm. While these tips will increase your chance of choosing a good nut there is still a chance that the flesh may be a little rancid.
Whether you’re eating the meat, drinking the juice, or consuming it as oil, coconuts are a delicious and nutritious source of fiber, vitamins, minerals, and amino acids. It has tons of calcium, potassium, and magnesium, as well as plenty of electrolytes
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