After 4 days in the fridge, the young, soft meat can get funky (the mature, firm meat lasts a really long time). Here, I'm speaking of the young ones: Mine never make it that far, because I use the meat just to eat as a snack (kitchen drive-by!), make fresh coconut milk (3:1 ratio, 3 meats to 1 fresh water, for thick milk or 2:1 for thinner), or put them in smoothies. Awesome in smoothies! I have never frozen the meat; I'm not sure how that would go. I was also experimenting this summer with making a raw porridge of sorts for breakfast with fruit, raw cacao nibs, and nuts, but since autumn's coming on and it's chilly, I'm off that kick for now. I'll try again next summer.
P.S. The young Thai coconuts are so easy to get into, once you know the technique. I can now get into them in less than 30 seconds. That (young) water is the nectar of the Gods (which is what I've been known to shout in my kitchen as I take my first sip). Note: if the flesh is a pinkish color, it's bad. Do not eat or drink that water. It should be as white as a sheet of paper.
Last edited by TigerLily; 10-01-2011 at 01:41 PM.
"Let food be thy medicine and medicine be thy food." -- Hippocrates