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Coco is often used in both sweet and savory dishes, such as desserts, curries, and beverages.

Yes, you can freeze coco flesh or grated coco for up to six months in an airtight container.

Coco is used in recipes like coconut rice, coconut shrimp, smoothies, curries, cakes, and macaroons.

Coco water can be used as a refreshing drink or as a base for smoothies, soups, or stews.

Yes, coco is a popular ingredient in vegan cooking, especially for dairy-free desserts and creamy sauces.

Spread shredded coco on a baking sheet and bake at 350°F (175°C) for 5-10 minutes until golden, stirring occasionally.

Canned coco usually refers to coconut milk or cream, which is processed; it’s different in texture and flavor from fresh coco.

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Store whole coco in a cool, dry place for up to a few weeks. Once opened, refrigerate the flesh in an airtight container for up to a week.

Pierce the eyes of the coco to drain the water, then tap it around its middle with a hammer or the back of a cleaver until it cracks open.

Yes, in many regions, 'coco' refers to coconut, the tropical fruit.

Remove coco flesh from the shell and use a standard grater or a food processor to grate it for recipes.

Sweetened coco contains added sugar and is often used in baking, while unsweetened coco is pure and ideal for savory dishes.

Whole fresh coco lasts several weeks at room temperature; once opened, refrigerate the flesh and use within a week.

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If the coco flesh is slimy, develops an off smell, or tastes sour, it has gone bad and should be discarded.