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Coconut (Cocos nucifera) is an individual from the palm tree family (Arecaceae) and the main living types of the class Cocos. Coconuts have been utilized by people for millennia and may have spread to their current reach as a result of Pacific island pilgrims. They are broadly spread all throughout the planet and can be found in both tropical and subtropical locales.


The name coconut is gotten from the old Portuguese and Spanish word "coco" which signifies "head" or "skull". Verifiable proof proposes that coconut trees are begun from India as they were referenced in scripts dated before the first century BCE. It is accepted that Austronesian mariners presented coconut in Madagascar and later they presented it in the Americas. Persian and Arab dealers were subsequently presented coconut all through Africa and the Middle East.


Coconut trees partake in a cosmopolitan conveyance as they have been presented in many pieces of the world. As far as their creation, Indonesia is the world's driving coconut maker followed by the Philippines, India, Sri Lanka, Brazil, and Brazil.

Flavors & Texture

The flavor of coconut meat is tropical, somewhat nutty and somewhat sweet. At the point when coconut is toasted, it takes on a more profound character with a trace of vanilla. Their surface can change as more youthful organic products have a coagulated surface while mature are thick, weighty and thick.


Arrangement can be precarious and a bit difficult. Utilize a nail to poke holes in 2 of the 3 spaces toward the finish of the coconut. Channel off the coconut milk and use it like milk in cooking or to cover ground coconut for freezing. Warmth the coconut in the broiler at 170 °C for around 15 minutes; then, at that point break with a mallet, pry out lumps of the coconut meat; strip off the earthy colored skin. Mesh, shred or granulate the coconut pieces.

Nutritional Value

Calories per 100 g 354 kcal
Fat 33 g
Carbohydrates 15 g
Fibre 9 g
Protein 3.3 g
Iron 14 % of the RDI
Potassium 8 % of the RDI