How to store coconut

keep coconut fresh for a long time

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Break the coconut according to your preferred way and save the coconut water
Add water to the idli pan, place the coconut on the idiyappam plate; stems cook for 10-12 minutes
Turn off the stove. Tilt the coconut and discard the water
Transfer to a plate and cool the coconut
Use a sharp ladle or back of the knife; prick the coconut and unmold
Cut into the desired size for easy peeling
Peel the brown part. If it is difficult with the peeler use knife to discard the brown part
Cut into small pieces and transfer to a mixie jar
Pulse multiple times till you get desired size. Mix in between for even pulsing
If you are planning to use it soon, store it in the fridge but for a longer shelf life freeze
Add the coconut to ziplock bags, fold and remove air bubbles then freeze

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The best way to break coconut without any tools is to use a hard surface
Always use Indian coconut as it is best for Indian cooking. Other Asian coconuts might be too big to fit the idli pan.
If you don't have time to make the process for frozen coconut, store the whole coconut in the fridge. Steam and freeze when you find time
Coconut water tastes best when consumed immediately. I have never frozen coconut water
Always steam the broken open coconut. Never add water and cook. Steam cooking works best
Pulsing coconut gives the best texture. Avoid grinding. Always pulse after the coconut comes to room temperature. Discard the steamed water completely then pulse
Use a spoon to transfer the coconut
You can store the entire batch of grated coconut in one ziplock bag or split it into batches and store
Label the frozen coconut if you have many ziplock bags of frozen coconut
Always make sure you remove air bubbles, then fold
If you are freezing for a long time use freezer-safe ziplock bags to prevent