Storage: Store baby coconuts in a cool, dry cupboard. For very long term storage they can be frozen.
In the event that your coquitos become dried out and tough, try boiling them for about ten minutes to soften.
Shelf Life: Up to three months at room temperature, significantly longer when frozen.
Mini coconuts can be served whole, chopped, ground or shredded. Try them in soups, stews, salads, jellies/jams, or baked goods, candied, as a dessert topping, or as the perfect garnish for pina coladas.
Though the skins are perfectly edible, they can be fibrous, so for some applications you may want to remove them.
Try pairing baby coconuts with coconut-friendly flavors like tropical fruit (especially papayas) and vegetables like bell peppers, scallions, and spicy chilies.