Coconut – Fresh Whole Coconut (1pc)

Coconut is called nariyal in Hindi and thengai or kobbari in South Indian languages, known in German as Kokosnuss. This is the mature brown coconut, with a hard hairy shell, firm white flesh, and a small amount of water inside.

The flesh is grated fresh for chutneys, for coconut-based curries and thoran, and for sweets, while the water can be drunk on its own after the shell is opened.

How to use

• Crack the shell by tapping firmly around its middle with the back of a heavy knife or a hammer.
• Drain the water first, then pry the flesh away from the shell once cracked open.
• An unopened coconut keeps at room temperature for one to two weeks; once opened, refrigerate the flesh and use within a few days.