Mature regular coconut & young Thai coconut???

[Guest guest]

I bought both coconuts to compare side by side. I opened a Thai coconut

last week and the coconut water had a brownish tint and the coconut

meat had a grayish tint and both tasted gross! So I threw it out and

didn't open the mature coconut. I bought another young coconut and the

same thing, brownish, grayish, and gross! I have never been exposed to

young coconut before, is that how it's supposed to be? Or is it

supposed to have clear coconut water and white meat like the mature one?

 

Also this is my first exposure to a regular coconut. It was sooo hard

to get the little holes open to get out the coconut water, also hard to

crack it open, BUT WAYYY harder to get the coconut meat out!!! It

seemed like it took forever just to get half of it done. Can someone

please give me advice on how to do the second half more easily?

 

How long does coconut meat last in the refrigerator? Can it be frozen?

Thanks.

 

Minnie

[Guest guest]

My young coconuts had a pretty clear water, with white meat. I bought

another coconut that looked exactly like it at a different store, and

it had pink water, and a purple meat, and it was not even as good. I

read my receipt and it was not actually a young coconut. I'll double

check that for sure next time! I take a dull bladed knife and poke a

hole in the top, pour out the water, put the knife back in the hole

and dig around that little opening kind of sideways until you can take

off a big chunk. Did that make any sense? Probably not, but it beats a

hammer and screwdriver! LOL!

Micele in CA

[Guest guest]

Young coconuts should have fairly clear water and a pleasant aroma and

the meat should be white, when the water gets cloudy and meat goes

grey or pink beware. Use your nose first and your tastebuds second.

Also I have heard that thai coconuts are treated with formaldehyde or

some other fungicide as they enter the country, in Canada at least,

I'd imagine it is the same in the USA. Good luck.