Green coconuts and ripe coconuts are available all year round, with the main harvest seasons being fall and winter. The shelf life of ripe coconuts is about two months, but be aware that it takes a long time from harvest to arrival at the supermarket because coconuts are usually shipped by sea. Some coconuts may become moldy or dry out during this process, so be sure to check carefully before purchasing.
The fresh coconut will have a weight equivalent to its volume, and you will hear the sound of the coconut milk smacking when you shake it. If you don't hear the sound of water, it's likely that the coconut milk has leaked through the cracks and the coconut flesh tends to deteriorate.
There are three germination holes at the top of the coconut, two of which are hard, and the other soft hole is where the coconut embryo grows. Lhe three growth lines extending from the top of the coconut meet between these holes to form a triangle. The soft hole in the middle of the triangle is a good place to see if the coconut has gone bad. Soft holes should be dry and free of mold and sour odors. Wet spots on the coconut indicate that juice has leaked through the cracks. Overripe coconuts tend to be gray in color rather than the normal brown, while newly ripe coconut shells are camel colored.
Fresh, unopened coconuts can be stored at room temperature for up to 2 months, but harvest time should also be considered. Fresh shredded coconut meat can be stored in a plastic bag and refrigerated for 4 days, or frozen for 6 months. Dried coconut meat packaged in plastic bags can be refrigerated for 6 months. The coconut inCanned unopened can be stored at room temperature for 8 months. Once opened, coconut meat or coconut milk should be refrigerated or consumed within 5 to 7 days. Because coconut meat and coconut milk have a high oil content, they are prone to spoilage.