Given the background description of some cooking related query, summarize the question into a title

[Q]: I use coconut milk for a pasta dishes, then put the carton back in the fridge. I may use some of it for a coffee additive, the use plenty more for another pasta dish or recipe. Alas, I do not cook at home all that often, and sometimes the stored coconut milk tastes bad, so I toss it and go to the store for a fresh carton.What is the shelf life, in a fridge, of coconut milk? Is it actually bad if it tastes bad, or could it still be used at least for some purposes? How to tell if it's about to go bad even if I can't smell anything out of line?
[A]: Shelf life and Validation of Coconut Milk?


[Q]: Am I asking too much of meringue to be able to keep a key lime pie in the refrigerator for 24 hours? The meringue ends up very wet at the end of that period. I keep it covered in the fridge.
[A]: How do I keep meringue from "weeping"?


[Q]: I'd like to prepare a few meals for a cousin who recently gave birth. She lives about an hour and a half away, and I will be walking and taking public transportation to get there. Does anyone have any suggestions or tips for convenient ways to tranport the food? I am looking for sturdy, easy to carry bags that will keep the food from sliding around and will keep hot foods hot and cold foods cold.
[A]:
Suggestions for convenient and safe methods of transporting a few meals without a vehicle?