AbstractStudies conducted on the storage of coconut pulp showed this product can be stored frozen at -10° C without changes that impair the flavor of coconut milk prepared from it. The same study demonstrated that extraction of coconut milk from frozen coconut pulp yielded about 50% of that obtained from pulp at room temperature (25-28° C). The chemical composition of coconut milk extracted and press-cake residue was altered. Fat content in milk from frozen coconut pulp was about 2% of that extracted from pulp at room temperature. Press-cake obtained from frozen pulp contained 15% more fat than press-cake resulting from the standard practice.
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