For Chefs & Produce Managers Food Service: 323-584-4940 Produce Managers: 800-468-7111
Seasonality: Year Round
Origin: Domincan Republic
Although all parts of this fruits are used, only the water and meat of the White Coconut are consumed. Coconut milk (made from the meat) makes a nutritious drink and can be used in curry sauces, while the meat itself can be eaten fresh, dried and used in baking, or pressed (where it is known as copra) and used to make Coconut oil. The fruit of the coconut palm, coconuts are grown in Malaysia and parts of South America, India, Hawaii and the Pacific Islands. White coconuts from Melissa’s are grown in the Dominican Republic and contain more meat and water than coconuts harvested elsewhere.
To open a White Coconut, pierce the 3 dark-colored eyes at the top of the White Coconut with a screwdriver or ice-pick. Pour out liquid and reserve. Place the drained Coconut on a baking sheet in a 350º oven for about 15 minutes, or just until the shell begins to crack.
Using a hammer, hit along the crack to break the coconut open.
White Coconuts are a good source of potassium, while coconut oil is one of the few non-animal saturated fats that is widely used in the manufacturing of baked goods such as commercial cookies.