Coconuts are a powerhouse of nutrition. The water in it is extremely refreshing and the milk that it produces will add amazing flavor to your dishes. We carry a variety of coconuts at Nino’s all year long. Here are a few:

Brown Coconut:

You can use this coconut for a number of dishes, but it is a main ingredient in a number of Sri Lankan, Jamaican and Thai dishes. This happens to be one of the very stable fruits. However, once its cut open, the fresh white meat may deteriorate rather quickly if kept open for a few hours at room temperature.

Green Coconut:

If you are looking for one of nature’s most refreshing
drinks, this is the fruit you need. Each coconut contains an amazing number of unique chemicals, such as sugars, vitamins, minerals, electrolytes, enzymes, amino acids and many other healthy ingredients.

Young Coconut:

This coconut is also a great source for the water. But it’s the milk that this coconut produces that makes it stand out more. The milk is usually produced by putting the meat of a young coconut through a juicer. The leftover fiber can be used as shredded coconut.

White Coconut:

The white coconut is pale cream to ivory in color
with hairy white fibers. The meat of the white coconut is considerably more moist and fresh than the meat of the more mature brown-husked coconut and often has a floral fragrance. This is the best stage of coconut for cooking. The flesh is often about ½-inch thick, but there are prized varieties that will produce up to a full inch of the rich coconut meat.

Now as usual here are some great recipes:

Coconut Chicken

Tropical Pineapple with Banana and Toasted Coconut

Blueberry and Spinach Salad with Cilantro and Coconut