COCONUT

INTRODUCTION
The fruit of a palm tree native to Malaysia, coconuts are another false nuts. The hard, brown, fibrous
shell, which is familiar to most, is the mature, ripe form of coconut. But in coconut growing areas, both
unripe and ripe coconuts are eaten. Immature coconuts are green on the outside and the shell is still fairly
soft. They are most often sliced open and served with a straw and a spoon, one is for drinking the sweet
juice, the other is for scraping out the soft, jelly like flesh.
Coconut is found and grown in almost all Southeast and Far East Asian countries.

All Indian coastal states like Maharashtra, Kerala, Karnataka, Goa, Andhra Pradesh, Tamilnadu and
union territories like Andaman, Nicobar and Lakshdweep Islands.

Almost all-south East Asian countries produce coconut e.g. Sri Lanka, Thailand, Burma, Indonesia,
Malaysia, Madagascar, Vietnam etc.
GEOGRAPHICAL CONDITIONS

Coconut is grown in areas with soil rich in organic matter.

Rainy weather boosts coconut cropping with gluts being experienced from January to May and
shortage in the drier season later in the year.

The gestation period of the coconut tree, from planting to flowering, is around five years.

A mature tree produces around six crops per annum at an average of 3,500 coconuts per acre, per
pick.
CONSTITUENTS

Coconut is a good source of Vitamin B and several minerals. Coconut is high in calories and easy to
digest. The protein found in coconuts is regarded as of particularly high quality because it contains all
the amino acids necessary for the body.
NUTRITIONAL VALUE
Moisture 36.3 %
Protein 4.5 %
Fat 41.6 %
Minerals 1.0 %
Fibre 3.6 %
Carbohydrate 13.0 % per 100 gms edible portion
It also contains calcium, phosphorus, iron, vitamin C and small amount of vitamin B complex.
CULINARY USES

Shredded, dried (desiccated) coconut is popular as a topping or may be mixed with butter cream for
frosting.

Fresh coconut milk is used in flavored summer drinks such as pinacolada.

Coconut powder can be used in sweet dishes, rice, chutneys, confectioneries and puddings. It can be
also eaten raw.

Coconut milk is normally used in Indian curries.

The sap of the coconut palm can be fermented to produce palm tree wines or arrack.

The sweet, rich flavour of coconut seems to have a particular affinity for highly spiced savory dishes,
especially those with chicken and prawns.

Coconut oil is used as a medium for cooking savoury dishes especially in South India.

MEDICINAL USES

Green coconut milk is a refreshing drink and good for the stomach.

The milk of green coconuts contains the full complement of B Vitamins.

Dried coconut (grated, shredded or in powdered form) is useful in curing hiccups, vomiting and
acidity.

Coconut oil is good for hair and for massage of the body. Also excellent for healing wounds.

Coconut oil is high in saturated fats and so should be consumed sparingly.
AVAILABILITY AND STORAGE
Coconut is available in the following processed forms:
Shredded, grated, flaked, dry, moist, cream, sweetened, unsweetened canned milk etc.
At room temperature it keeps for 2-4 months and after opening it can be refrigerated and used 1 week or
can be frozen for 9 months.
GENERAL TIPS

Coconut milk can be obtained by steeping grated fresh coconut in hot water.

Fresh coconut should be utilised within 2-3 days after opening of the nut, since it tends to spoil
easily.