There are three stages in which coconuts are harvested and used. The most common form of coconut is the mature, brown nut removed from the husk. This form contains a thick layer of white meat and a small amount of coconut water. The immature form is called Water coconut and is harvested used mainly for its juice rather than meat. A large water coconut can contain as much as a quart of juice. Look for a solid green fruit and avoid a brown shell , which can signal that the content may be too meaty. Coconut water provides a good source of calcium, dietary fiber and is very high in electrolytes. The white coconut is an unusual looking form covered with hairy white fibers. For easy opening, place in a 350 degree oven for 15 minutes. Cool briefly then strike along the crack with a hammer. Inside you'll find soft, sweet, nutty flesh and a refreshing liquid, which is considered an emblem of fertility in some parts of the world. John Vena, Inc. currently sells white, water and dried coconuts.

Click on a thumbnail to enlarge the image.

Share this:

  • Nutrition Info
  • Serving Size: 100 gm
  • Amount per serving
  • Calories: 35
  • Calories from fat:
  • Fat: g
  • Cholesterol: mg
  • Sodium: mg
  • Total Carbs: g
    • Fiber: 9g
    • Sugars: g
  • Protein: 3.3g
  • Vitamin A: %
  • Vitamin C: 6%
  • Calcium: 1%
  • Iron: 19%


Handling & Storage


Available year round

Also Known As

  • Coconut Palm
  • Cocos nucifera

Unopened coconuts can be kept at room temperature for up to two weeks, no need to refrigerate them. Coconut meat can be frozen and freezes best if sprinkled with sugar. Kept in an airtight freezer bag, it can keep for 6-8 months.

  • Dried Coconut
  • Water Coconut
  • White Coconut


No recipes are currently available for this item.