Jungle Produce mature brown coconuts come from the pacific island of Samoa where we have been working with the local villagers for over 35 years.
Harvested at around 9 – 12 months old, mature coconuts contain white hard coconut meat (endosperm) and water with the edible portion being about 70% of the total nut weight. The husk of the mature coconut is brown and this is fully removed to reveal a dry fibrous shell which is rich brown in colour.
In Australian supermarkets you will find husked mature coconuts which are round and vary between 110 – 135mm in diameter.
The mature coconut is valued for its thick, firm meat used world wide in shredded or grated form. Coconut meat can be eaten natural, as an addition to soups, curries, cakes and desserts or used in coconut milk preparation. Coconut in its mature stage has a rich, nutty flavour and chewy texture with a high oil content.
Whilst there is coconut water present in mature coconuts is not as abundant as in drinking coconuts but can still be consumed or used in cooking. During maturation the liquid is used by the coconut to create the expanding layer of meat.
Many refer to the water inside a mature coconut as ‘coconut milk’ but this is not correct. Coconut milk and cream are created by shredding the meat from a mature coconut, blending with water and pressing to extract the milk and cream. More information on this can be found under using coconuts.
Coconuts – the myths cracked!
Like coconut milk, coconut oil also comes from the meat of the mature coconut.
At one time coconut oil received negative press because of its high level of saturated fat. However, modern research has shown that not all saturated fats are alike and that the fatty acids in coconut oil, the medium chain triglycerides, are special because they do not have a negative effect on cholesterol and they are known to reduce the risk of heart disease.
Buying and storing
A fresh coconut should feel heavy in the hand and when shaken you should be able to hear the sloshing of the juice inside. The fibrous shell should be dry with no dampness, particularly around the eyes at one end of the shell.
When opened, the flesh and the juice should smell and taste fresh and slightly sweet. Coconut should be kept in the refrigerator once it has been opened.
A coconut can be kept for about a month without being opened but once the shell has been cracked the coconut flesh should be stored in an airtight container in the refrigerator and be eaten within two days.
Extreme temperature changes will cause the coconut to crack by itself.
Opening
Place a large bowl under on the bench top with a large fine strainer in it.
To open a coconut hold it over the bowl in the palm of your hand with the eyes of the coconut facing towards your fingers. With a hammer or heavy utensil firmly tap around the equator of the coconut while rotating it in your hand.
Continue this procedure until the coconut is cracked down the centre. Depending on how hard the shell it may break open after a couple of taps or may require several.
Once the shell has cracked sufficiently the coconut can be prised apart with your fingers.
To remove the meat slide a thin knife under the meat to lift it away from the shell.
Breaking the coconut halves into smaller pieces will make it easier to remove the coconut meat. To break the halves place them on a sturdy cutting board with the exposed meat facing downwards and tap the round top with a hammer to break into smaller pieces. This will also help to loosen the meat from the shell.
Easy Oven Method:
Pierce one of the eyes of the coconut and drain the liquid. (One eye is softer than the other and will pierce easily with a skewer.)
Place the coconut in a hot oven of 250ºC for approx. 20-30 minutes, until the outer shell cracks. Remove and gently tap. Plunge the meat into a dish of cold water for a few minutes to prevent it from cooking.
Mature Brown Coconut Meat | |
Analysis Per 100g | |
Energy | 1301kJ |
Moisture | 51.1g |
Protein | 3.5g |
– Gluten | Not present |
Fat, total | 24.9g |
– Saturated Fat | 23.6g |
Carbohydrates, total | 18.1g |
– sugar | 2.4g |
Dietary Fibre | 1.6g |
Sodium | 22mg |
Mature Brown Coconut Water | |
Analysis Per 100g | |
Energy | 75kJ |
Moisture | 94.4g |
Protein | Less than 1g |
– Gluten | Not present |
Fat, total | Less than 1g |
– Saturated Fat | Less than 1g |
Carbohydrates, total | 3.4g |
– sugar | 1.4g |
Dietary Fibre | 1.1g |
Sodium | 36mg |

COCONUTTING Competition Winner Announced!
May 22, 2013WIN a $5,000 Coral Seas Travel Voucher Competition
February 21, 2013Scholarships Awarded in Samoa!
January 16, 2013