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Richly flavoured, naturally nourishing, and endlessly versatile, Fresh Coconut — known as Nariyal in Hindi, Thengai in Tamil, Thenga in Malayalam, and Kobbari in Telugu — is a tropical staple in Indian, South Asian, Caribbean, and African kitchens. From freshly grated coconut in chutneys and curries to homemade coconut milk and oil, every part of this fruit is useful. Browse our full range in Fresh Fruits or explore all our fresh produce in Fresh Foods.
For a classic South Indian Coconut Chutney, blend freshly grated coconut with green chilli, ginger, and roasted chana dal — the perfect accompaniment to dosas and idlis. Fresh coconut is also essential in Kerala Fish Curry, Coconut Barfi, and Thoran (dry vegetable stir-fry with coconut). Press the grated flesh through a muslin cloth to make fresh coconut milk for curries and desserts, or toast it for a nutty topping on biryanis and sweets.
Store whole coconuts in a cool, dry place — they keep well for 2–4 weeks. Once cracked, refrigerate the coconut meat in an airtight container and use within 4–5 days. Grated coconut can be frozen in portions for up to 3 months. Shake the coconut before buying — you should hear the water sloshing inside.
Q: How do I crack open a fresh coconut?
A: Hold the coconut over a bowl and tap firmly around the equator with the back of a heavy knife or a hammer, rotating as you go. It will crack open — collect the coconut water before it spills.
Q: How do I use fresh coconut in cooking?
A: Grate the white flesh for chutneys, cakes, and curries; press it for coconut milk; toast it for garnishes; or eat it raw as a snack. The coconut water inside is also a refreshing drink.
Q: How do I store fresh coconut once opened?
A: Refrigerate the coconut meat in an airtight container and use within 4–5 days. Alternatively, grate and freeze in portions for up to 3 months.
