Does coconut milk go bad? +(shelf life of a carton)

By Dr Anny Manrich (PhD) | Reviewed by Dr Anny Manrich (PhD)

Page last updated: 05/16/2023 | Next review date: 05/16/2025

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The contents of this article are fact-based except otherwise stated within the article.

Author bio

Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.

Dr Anny Manrich’s Highlights:

Research and Technology at the Brazilian Agricultural Research Corporation
PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany

“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.

Professional Experience:

Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,

Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.

Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.

Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.

Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.

In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.

Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.

Education:

2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
1999 One year scholarship at the Technical University of Munich
2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
2010 One year scholarship at the Technical University of Munich

The main publications of Dr. Anny Manrich are:

Articles

Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.

Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.

Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.

Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.

Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.

Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..

Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.

Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.

Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..

Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.

Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.

Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..

Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.

Book Chapter

Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.

Conference Papers

Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.

Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.

Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.

Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.

You can view some of Dr Anny’s work below and links to her professional profile.

Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2

Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100

Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ

Linkedin: https://br.linkedin.com/in/anny-manrich-20693129

Dr Anny Manrich (PhD)

View More north_east

Reviewer bio

Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.

Dr Anny Manrich’s Highlights:

Research and Technology at the Brazilian Agricultural Research Corporation
PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany

Professional Experience:

Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,

Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.

Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.

Education:

2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
1999 One year scholarship at the Technical University of Munich
2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
2010 One year scholarship at the Technical University of Munich

The main publications of Dr. Anny Manrich are:

Articles

Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.

Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.

Book Chapter

Conference Papers

You can view some of Dr Anny’s work below and links to her professional profile.

Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2

Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100

Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ

Linkedin: https://br.linkedin.com/in/anny-manrich-20693129

Dr Anny Manrich (PhD)

View More north_east

In this brief article, we will answer the questions: does coconut milk go bad, and how to store it. Coconut milk is a versatile product used for both cooking and baking, it is added for its creaminess and sweetness.

Does coconut milk go bad?

Yes, coconut milk goes bad. Coconut milk is available in different commercial forms and its shelf life varies depending on its composition, processing and packaging.

However, if the coconut is canned, pasteurized or sterilized, it does go bad with time (1).

What factors determine the shelf life of coconut milk?

The factors that determine the shelf life of coconut milk are mainly the composition of the milk, the production process, the packaging material used to bottle the product, as well as its storage conditions, as follows:

Coconut milk is a drink in the form of an emulsion extracted from coconut meat and contains nutrients such as proteins, lipids, carbohydrates and water. The composition affects the stability of the coconut milk emulsion and its susceptibility to microbial spoilage (1,2,3).

Different thermal processes are involved in the production of coconut milk in order to reduce the initial microbial contamination, stabilize the enzymatic reactions, thus increasing its shelf life: sterilization, pasteurization and retorting.

In the pasteurization process, the milk is heated to a temperature of about 72°C for 20 min, while by sterilization, a heat of 121°C for 20 min is used. In retorting, in addition to heat, high pressure is used, which is more effective in increasing the shelf life of coconut milk (1,3).

The packaging affects the shelf life of coconut milk, as different packaging materials have different barrier properties against heat, moisture, light and air.

Finally, the storage conditions may determine the shelf life of coconut milk. Lower storage temperatures and protection from heat, air and light may extend the shelf life of shelf stable products (7).

In the case of pasteurized products, refrigeration is needed to reduce the microbial growth and reduce the rate of chemical and enzymatic reactions.

How to know that coconut has gone bad?

To know that coconut has gone bad, you should be able to identify the possible signs of spoilage in the coconut milk.

During storage, coconut milk is not only affected by the action of microorganisms, but can lose quality due to chemical reactions, such as lipid oxidation, protein degradation, changes of acidity and others, which causes the milk to coagulate, change in flavor and color (3).

Some possible signs of spoilage are (1,2,3,6):

Generation of off-odors, rancid or sour.
Evident coagulation (phase separation) even after shaking of the product.
Bloating of the packaging or gas release when packaging is opened.
Discoloration, visible mold spots.
Rancid, oxidized flavor.

What is the shelf life of coconut milk?

The shelf life of coconut milk varies from a few days to several months, depending on the type and the storage conditions, as mentioned on the table below (1,2,3,4):

Type	Storage	Shelf life – unopened	Shelf life – opened (refrigeration)
Canned	Room temperature	“best-by” date on the packaging	7-10 days
Pasteurized	Refrigeration	5 days	5 days
Sterilized	Room temperature	4 months	7-10 days
Sterilized	Freezer	8 weeks	7-10 days

How long does coconut milk last after the expiration date?

The shelf life after the expiration date is unpredictable and can only be theorized, because it depends on many factors, such as the storage conditions, the composition of the coconut milk and the packaging material.

However, it is known that the “best-by” date printed on the product packaging ensures the safety consumption of the product till that date, and spoilage will theoretically start to happen after this date (8).

In the worst scenario, considering fresh coconut milk stored at room temperature, if the shelf life is 24 hours, it means that spoilage will start immediately after being produced and the spoilage process takes 24 hours, being safe to consume within this period (9).

When stored in the refrigerator, fresh coconut milk can be safely used within approximately 7 after being produced (10), which would theoretically mean that a spoilage process under refrigeration takes 7 days to occur.

Applying this to other types of coconut milk, you can suppose that the deterioration of an unopened and recently expired packaging of coconut milk in the refrigerator will happen within 7 days after being opened.

However, as the spoilage may also occur when the product is kept unopened and stored for longer periods, you will need to carefully examine the appearance, texture, odor, color and flavor of the coconut milk prior to its consumption after the expiration date.

How to store coconut milk?

The recommended storage conditions for coconut milk depend on the type.

While sterilized coconut milk is shelf stable for 4 months at room temperature when unopened and in the fridge after opening, pasteurized coconut milk should be stored in the refrigerator during the entire shelf life of the product (1,2,3).

Shelf stable coconut milk:

Unopened coconut milk cans are stored in cool, dark, and humid places to avoid spoiling coconut milk. Ideally, the temperature in the pantry should be 50 to 70 °F (7).

Pasteurized coconut milk or opened coconut milk:

Opened coconut milk packaging or unopened pasteurized coconut milk should be kept in their original packaging in the refrigerator to a temperature of 40°F or below. Do not overload the refrigerator and keep the refrigerator clean.

Freezing coconut milk:

Coconut milk can be frozen in an airtight container. Frozen coconut milk has a shelf life of 8 weeks (3).

How long does canned/carton coconut milk last in the fridge?

Canned or in the caton packed coconut milk lasts for about 7 to 10 days in the fridge after being opened, according to data provided by the USDA (4). They are shelf stable products with a shelf life when kept unopened indicated by the manufacturer.

However, this is only an approximate shelf life. The shelf life of refrigerated coconut milk depends on many factors, such as:

The composition of the coconut milk
The initial microbial load, which is determined by the production process
The storage conditions of the product when kept unopened
The temperature of the home refrigerator (door opening cause temperature fluctuations which can increase the internal temperature, reducing the shelf life)

On the other hand, according to the scientific literature, pasteurized coconut milk can last for more than 15 days under refrigeration without presenting severe changes (10).

Can you use expired coconut milk?

You can use expired coconut milk, unless possible signs of spoilage are noticed. According to the USDA, a product should still be safe and if it has been stored and handled properly until spoilage is evident (6).

However, it is not recommended to use expired coconut milk if you notice any signs of off-odor, color alteration, formation of gas inside the packaging, formation of slime on the surface of the product or spots of mold.

The consumption of spoiled food can cause several problems to human health, ranging from gastrointestinal discomfort to possible hospitalization due to food poisoning (5).