When we last processed coconuts at Shari’s house, we discovered that some of the coconuts turned different shades of pink, red, brown, and some didn’t.

I had 3 coconuts at home in the freezer, so I volunteered to do an experiment.  Jennifer previously posted on why coconuts discolor during processing.  She provided me with some Vitamin C tablets to use when I processed my coconuts.

I took the 3 coconuts & processed each one individually.  As I peeled the meat from the shell, I set aside 1/2 of each – 1/2 processed normally & 1/2 processed soaking it in vitamin C.  I labeled each tray – 1a, 1b, 2a, 2b, 3a, 3b.  I dehydrated the regular coconut as soon as I sliced the coconut into flakes.

The other half, I soaked, for almost 24 hours only because I had other things going on at the time.  After draining, I dehydrated this coconut.   Each picture below is the treated coconut on the left and the untreated coconut on the right.  To my surprise, I got the following results:

Coconut 1:

 

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Coconut 2:

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Coconut 3:

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My deductive reasoning says that maybe we should soak our coconut in Vitamin C before drying to prevent browning – that is if you only want “pristine” white coconut or something close to it.

“Age is not a particularly interesting subject. Anyone can get old. All you have to do is live long enough.” – Don Marquis

Love always,

DebD