Fresh unopened coconuts can be stored
at room temperature for up to four months, depending on its original freshness
Grated fresh coconut should be put in a tightly sealed container or plastic bag
and stored in the refrigerator for up to four days or frozen for up to six
Unopened canned coconut can be stored at room temperature for up to eighteen
months. Packaged coconut in plastic bags can be stored up to six months at room
temperature. Once opened, canned and packaged coconut should be refrigerated and
used quickly, within five to seven days for canned and within three to four
weeks for dried. The high oil content makes coconut quickly turn rancid if not
stored under the proper conditions.
One medium-sized fresh coconut will yield 3 to 4 cups grated or flaked coconut
and 1 cup of liquid. Do not pack tightly when measuring grated or flaked
If shredded coconut becomes dry, soak it in milk for 30 minutes, then drain off
the milk and pat dry with paper towels. You can use the drained milk in recipes
or blended drinks within 5 days.
Cool and Creamy Ambrosia
1 20 oz. can pineapple chunks drained
1 15 oz. can mandarin oranges drained
1 6 oz. jar maraschino cherries drained and halved
2 medium bananas sliced
1 C. miniature marshmallows
1/2 C. flaked coconut toasted
1/2 C. chopped pecans toasted
1 8 oz. carton sour cream
2 T. fresh lemon juice
1 T. sugar
Add the lemon juice and sugar to the sour cream. Stir to blend. Set aside.
Add remaining ingredients to a large bowl. Gently fold in the sour cream
mixture. Cover and chill until serving time.
Note: If you make this salad early in the day, I'd add the bananas just before
serving. You can substitute dark sweet pitted cherries for the maraschino