The outer husk of the coconut is usually broken and the coarse "hair" removed before the nut is marketed. Coconuts have three dark spots (eyes) at one end which may be perforated to release the milky white sweet juice inside the nut. It is important to hear the juice swish in the nut when buying it, as this is a sign of freshness. The wood-like shell of the nut can be broken with a hammer to reveal the firm white meat, which is high in calories (about 350 cal / 3 1/2 oz / 100 g fresh; about 630 cal / 3 1/2 oz / 100 g dried). Coconuts may be stored for many weeks before opening.
Originating in Asia, the "pharoah's nut" (a name coined by Marco Polo) has long been a source of both food and drink. Today the coconut is consumed both fresh and in dried form. It is marketed as oil, cream, and extract, to be used for baking, salads, and sauces. Coconut milk is produced by infusing the coconut meat in water, milk, or the juice of the coconut. It is a popular ingredient in Asian and African cooking, as well as in tropical drinks.
