We use coconut for many recipes. But if we break open a coconut it will not be possible to consume it the same day. We may be using coconut in chutney for breakfast, in koottu and poriyal for lunch and we may or may not be using for dinner. So we have to save the remaining coconut otherwise it will become rancid. We can keep it in fridge with shell but it would lose its water content and becomes tasteless. Let me explain to you all how I used to store it in fridge for many days and how to use it in recipes.
Scrap coconut using coconut scraper.
Transfer into a plastic/freezer box. Close with lid.
Keep in the freezer compartment of the fridge.
The coconut scrap can be stored for a week to 10 days
Whenever coconut is needed for chutney/masala grind the frozen coconut scrap with warm water.
Wow!! the chutny/masala tastes as fresh as done from a fresh coconut.
Coconut milk can also be extracted with warm water.
For poriyal ( stir fries ) just cut out a portion from frozen coconut scrap and add at the end and stir well for a minute. It will blend well with the poriyal and tastes as good as fresh one.
Scrap coconut using coconut scraper.
Transfer into a plastic/freezer box. Close with lid.
Keep in the freezer compartment of the fridge.
The coconut scrap can be stored for a week to 10 days
Whenever coconut is needed for chutney/masala grind the frozen coconut scrap with warm water.
Wow!! the chutny/masala tastes as fresh as done from a fresh coconut.
Coconut milk can also be extracted with warm water.
For poriyal ( stir fries ) just cut out a portion from frozen coconut scrap and add at the end and stir well for a minute. It will blend well with the poriyal and tastes as good as fresh one.
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