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White Coconuts

Not available for sale online. Ask your local produce manager.

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 milk and meat of the White Coconut are used as food. Coconut milk makes a nutritious drink and can be used in curry sauces, while White Coconut meat 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. coconuts from Melissa’s are grown in the Dominican Republic and contain more meat and juice than coconuts harvested elsewhere.


Preparation
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.

Nutritional Info
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.