It can be frustrating to try a new recipe and not understand how much of an ingredient to purchase at the store, particularly if it is something less common or new to you. What are they really talking about? How much fresh coconut meat is in a pound? How many coconuts do I need to buy to get a pound of meat? In order to help make cooking easier we did some experiments to help tell you exactly how much coconut you need to buy.
In order to use fresh coconuts, you have to crack them open to remove the white meat inside. In addition to the meat, a fresh coconut will also contain about 1.5 cups of coconut water (this is not "coconut milk"). Although this sounds pretty simple in theory, it can be challenging. Regardless, it certainly is entertaining to try at least once! We selected 1 pound of coconut meat for our test sample to answer How much Coconut meat in a cup and a pound. How much coconut milk from a pound?
Generally speaking, a large ripe coconut will yield about 1 pound of coconut meat which produces about 5 to 6 cups of grated coconut. If you place the meat in a fine colander or cheese cloth and squeeze it, you can get about 1/2 cup of undiluted coconut milk. To make diluted coconut milk equal parts of freshly grated coconut meat and water are cooked, then strained. This results in a thick, rich, creamy white liquid with a wonderful sweet coconut flavor.
One medium coconut yields 3 to 4 cups grated meat which weighs about 10 ounces (283 grams). One cup of shredded coconut meat weighs about 3 ounces (85 grams).
One medium coconut weighs 1.5 to 2 pounds (680 to 907 grams), a full size one weighs 3 to 3.5 pounds (1.4 to 1.6 kilograms), but they can easily weigh up to 5.5 pounds (2.5 kilograms). Most grocery stores aim to sell whole coconuts that are about 5 inches in diameter and weighs 2.3 pounds. For your convenience, these local markets offer packaged pre-dried grated or flaked coconut.
Did you know that a single coconut palm tree produces about 50 fruit annually? Also, a typical palm tree can continue producing coconuts for 75 years. The coco-de-mer or Seychelles double coconut is the largest and can weigh up to 44 pounds (20 kilograms).
So now whether you need fresh coconut meat or milk you'll be able to easily figure out how much is in a pound of coconut. You can also use our conversion tool below for any custom how many cups in a... measurements you need. If you use a lot of coconut you should consider getting a good box grater. There are several inexpensive models that do the trick OXO Good Grips and the iCooker Stainless Steel Cheese & Chocolate Grater are 2 good examples to consider.
The coconut is grown on a coconut tree which is a member of the palm tree family.
A coconut is made up of 3 different layers. On the outside is the very hard layer that protects the whole coconut, and the seed in the center of the fruit is protected by a hard, woody layer. In between these 2 hard surfaces is the soft middle section which contains the tasty flesh we enjoy eating and sweet milky substance we like drinking.
All of the individual parts of both young and mature coconuts are used for products or eaten. It is widely known for its water, oil, milk, and fleshy white meat.
Coconuts grow in tropical regions like Indonesia, Philippines, and India, which are the leading coconut producers in the world.
There is only one Coconut Palm tree in the world, but it has 2 main varieties: the dwarf and tall varieties. Since all of these coconut trees can cross pollinate, many hybrids have naturally occurred. The Malayan Yellow Dwarf is the most common hybrid worldwide.
Dwarf palms are small in stature and have a height of about 20 to 40 feet. They start bearing fruits at a young age, as early as 2 or 3 years, and have a short life expectancy of between 40 to 50 years. This group includes Orange Dwarf Coconut, Malayan Dwarf Coconut, Fiji Dwarf, King Coconut, and Macapuno Coconut.
Tall palms can grow about 50 to 90 feet and start bearing fruits after 7 to 10 years which is late compared to the dwarf palms. They have a long life span of 70 to 90 years. The most common type of tall coconuts is the West Coast Tall Coconut. Other types include East Coast Tall, Jamaican Tall and Panama Tall coconuts.
Coconuts vary in colors from green, brown, yellow, and orange, depending on the tree variety. Its color is a way to classify whether a coconut is still young or already mature. The green, yellow, and orange are usually the young coconuts, while the brown husks are fully mature and contain less water than the young ones.
Coconuts have a hard hairy brown shell with a fibrous white flesh inside and a refreshing tropical taste. The young coconuts have coconut water and soft white meat, which you can enjoy as a refreshing drink. Mature coconuts have hard white flesh, which is extracted to make coconut milk, a white liquid with a thick-cream-like consistency.
Each coconut variety differs in color, shape, and size, but its taste is somewhat similar. Varieties like Malayan dwarf, Chongwat Orange Dwarf, Macapuno, and the Fiji dwarf are sweeter, but the King Coconut is the sweetest. King Coconut and the East Coast Tall have the most water content compared to other varieties, while West Coast Tall has slightly higher oil content than the others.
Tall coconuts come in round or oblong shapes from medium to large and vary in green, brown, and orange colors. East Coast Coconut is large and is color green. West Coast Tall changes from green to yellow then turns orange to brown once mature.
Malayan dwarfs are medium-sized, oval-shaped coconuts with green color that will turn yellow once mature. Golden Malayan Dwarf is the same as Malayan Dwarf but has a yellow-orange color and is larger. Chongwat Orange Dwarf Coconuts are very large, have a rounded shape, and are orange in color. King Coconuts have a shiny orange husk and an elongated oval-shaped fruit. Fiji Dwarf, on the other hand, has thicker husks that turn green once mature.
From its roots to its leaves, every part of the coconut has a use even both the young and mature coconut fruit.
You can drink coconut water and eat the meat of the young coconut fruit. Or use it to ferment coconut water and create vinegar, palm wine, or nata de coco (coconut gel).
On the other hand, mature coconuts are used to make coconut milk and coconut oil, which are widely used for cooking dishes and desserts in Asian cuisine. Coconut milk can be used for savory Southeast Asian dishes like curries, soups, rendang, opor ayam, nasi lemak, coconut rice, nasi uduk, tom kha kai, and a lot more. In Latin America and Caribbean countries, coconut milk is used in seafood stews and Arroz con coco.
It is also used to make desserts or toppings like latik, also known as coconut curds, coconut jam (which has different versions in different Asian countries), rice cakes such as biko and bibingka, as serabim, and mango sticky rice. It is also used to make drinks such as es cendol, bandrek, and bajigur.
It can also replace dairy products and cream for various dishes like ice cream, pancakes, and smoothies.
Non-food uses of coconuts include using the tree's leaves to make the roof on native houses, the body is used as lumber, and its hard shell exterior is made into charcoal.
The best substitute for coconut milk are the ones that are canned and sold in the grocery store. If unavailable, you can substitute it with any milk with high fat content to achieve its creamy consistency.
However, it cannot imitate the flavor of coconut milk, but you can add coconut flavoring, which you can also find in the grocery store if you want to mimic its flavor.
Milk substitutes that you can use include unsweetened soy milk, almond milk, oat milk, and evaporated milk. You can also use other dairy products such as Greek yogurt and heavy cream.
You can use any of these at a 1:1 ratio, but some milk may have a thinner consistency than others. To create a thicker consistency, you can simply add thickening agents such as flour, cornstarch, cassava, or potato starch.
Coconut water, dishes with coconut milk, coconut meat, and other coconut-based products like coconut oil are not likely to cause serious harm to pets and are non-toxic. However, this might cause abdominal discomfort and diarrhea.
Coconut milk, just like other dairy products, can produce gas and cause stomach discomfort.
Coconut comes in different forms, and its storage depends on what type of coconut you have. For example, unopened fresh coconuts are stored at room temperature and can last for 3 to 6 months.
Once opened or removed from its shell, its shelf-life shortens. Fresh coconut water and its meat from a young coconut and milk and meat from mature coconut should be kept in the refrigerator. It should be stored in any covered container or plastic bag for up to 2 days only.
Freezing coconut milk and water is another option for longer storage.
Coconut that has not been opened can last for 3 to 6 months at room temperature, while opened fresh coconut (water, milk, and meat) can only last for about 6 to 12 hours.
Once the mature coconut has been opened, remove coconut meat from the shell by scraping or grating it using a coconut hand grater or an electric coconut grater. Store these coconuts in the refrigerator as soon as possible to prolong its shelf life.
Store coconut meat in a covered container or plastic bag in the refrigerator.
To refrigerate coconut milk, or water, simply transfer them to a clean container with a cover or a mason jar.
You can store a whole unopened coconut in the refrigerator, but it will not last nearly as long as one stored at room temperature.
Yes, you can freeze coconut meat and milk. It should retain its fresh quality for up to 6 months if stored properly.
To freeze matured coconut, first, remove the brown husk of the coconut and discard. Using a coconut opener or a corkscrew, poke the holes under the coconut and drain liquid inside.
Rotate and tap the shell with a mallet or the coconut opener tool until it splits into two.
Use a knife or a butter knife to remove the meat from the shell. Slice equally for easier storage. Transfer into a Ziplock bag or any freezer-safe bag. Remove as much air as possible before closing it, then put it in the freezer.
Another way to store your coconut meat is by shredding or grating them instead of slicing them into chunks. After opening the coconut shell, use a hand grater or a manual or electric coconut grater to shred the coconut meat. Then transfer it to the plastic bag. Remove as much air as possible before closing it and storing it in the freezer.
You can also freeze the coconut milk extracted from the coconut meat. To do so, after opening and grating the coconut, extract the coconut milk by using a cheesecloth. Add a cup of water to extract milk, then store in a Ziplock or plastic bag. Remove as much air as possible, then close it. Then put it in the freezer.
Opening a coconut is a bit of work, but once accomplished, you can enjoy its refreshing water and meat which you can drink or use for cooking.
To open a coconut, use a coconut opener, a corkscrew, or any sharp object to pierce through the 3 eyes or holes on top of the coconut shell. Drain the liquid and discard. Then, using the hammer-like tool, or the coconut opener tool, or a mallet, tap around the middle of the coconut to crack open.
If using a young coconut, simply open it following the same procedure but do not throw away the liquid. You would want to drink this coconut water afterwards!
To grate coconut meat, open the coconut shell first by using a coconut opener or a corkscrew. Poke through the holes or the eyes of the coconut shell, then drain off the liquid. Crack open the shell using a mallet or the coconut opener tool.
Once opened, grate the coconut meat by using a hand grater or an electric grater. If not available, you can also use a food processor or a blender. If using the latter, scrape the meat first using a butter knife or knife. Slice into smaller pieces, then put inside the food processor or blender. Process until grated well.
Nothing compares to using fresh coconut milk in any recipe.
To extract coconut milk, simply open the mature coconut first. To open, you can use a coconut opener, a corkscrew, or any sharp object that can pierce through the 3 eyes or holes of the coconut. Drain the liquid and discard.
Tap around the middle of the coconut using the coconut opener, a mallet, or any sharp object to crack it open. It should be cut into two. Remove the coconut meat using a coconut hand grater, or if available, an electric one to remove the meat inside.
Once done, strain the coconut meat using a cheesecloth and squeeze the milk out. Pour a cup of warm water to extract milk. This would create thick and pure coconut milk. Add more water when extracting the milk to make a thin coconut milk consistency, if desired.
If a coconut grater is not available, you can grate the coconut meat using a food processor or a blender. To do so, after opening the coconut shell, scrape off the meat using a butter knife or a knife, then slice it into small pieces and put it in the food processor or blender. Process or blend until desired texture is achieved.
Afterwards, strain the coconut meat using a cheesecloth to squeeze the milk out. Add a cup of water to make thick coconut milk. Add more water for a thinner consistency.
Before you can enjoy the refreshing coconut water and meat of a young coconut, you have to open the shell first.
To open, simply use a coconut opener, a corkscrew, or any sharp object to poke through the holes in the coconut shell and drain the liquid. To drain faster, half-open the coconut shell using a mallet or knife, then drain the juice. Open completely using a sharp knife and scrape off the meat. Transfer to a container to enjoy.
A large ripe coconut can yield about 1 pound coconut meat or about 5 to 6 cups of grated coconut. If you place the meat in a colander and squeeze it, you can make about ½ cup of undiluted coconut milk.
Young coconut with 1 pound of coconut meat can yield about 1.5 cups of coconut water once opened.
For mature coconuts, there are 3 cups (711) mls of coconut milk made from extracting coconut meat with water in a pound of coconut meat.
On the other hand, a dwarf tree coconut (medium sized) would weigh about 1.5 pounds (680 to 907 grams), whereas a tall tree one (full-sized) weighs 3 to 3.5 pounds (1.4 to 1.6 kilograms).
To make a cup of coconut milk, you would need to squeeze about ⅓ of a pound of coconut meat.
One medium coconut can yield 3 to 4 cups of grated coconut meat, weighing about 10 ounces (283 grams). So, to make a cup, you would need about ¼ of a medium-sized coconut or 3 ounces of grated coconut meat.
Three parts of the coconut are used: the white coconut meat, the coconut oil and the coconut milk. Coconut milk is not the thin liquid that drains from a fresh coconut when split open; it is made from a process of cooking shredded coconut meat and water.
Chunks of meat from an opened coconut may be refrigerated in an airtight container for about 1 week. If possible, pour the juice drained from the coconut over the chunks before refrigerating.
Refrigerate freshly grated coconut in an airtight plastic bag; the quality will hold for about 5 days.
Fresh unopened coconuts may be stored at room temperature up to six months.
Freshly grated coconut meat can be frozen in an airtight plastic bag for up to 6 months.
One of the biggest hassles when cooking and working in the kitchen is when a recipe calls for "the juice of 1 lime" or a similar measurement. Often times when cooking people use bottled juices, pre-sliced vegetables and other convenient cooking time savers. Produce Converter will help you convert the "juice of 1 lime" and other similar recipe instructions into tablespoons, cups and other concrete measurements.
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