cocoanut

Cocoanut, also called coconut, refers to the seed and fruit of the coconut palm, Cocos nucifera, a tropical plant native to Southeast Asia that is now widely cultivated in tropical regions. The term “cocoanut” is an older or alternative spelling of “coconut.” The fruit consists of a fibrous husk surrounding a hard shell that encases a white edible flesh and a liquid endosperm known as coconut water. The coconut palm is a dioecious evergreen tree that thrives in sandy soils and high humidity, typically reaching 20–30 meters in height.

Coconuts are cultivated for both edible and industrial uses. The fresh meat can be eaten raw or used in cooking, grated or desiccated. Coconut milk and cream are produced by pressing grated meat with water. Coconut oil is extracted from the meat, and copra refers to dried meat used for oil production. Coconut water is a clear, refreshing beverage inside the fruit. Beyond food, coconuts provide coir fiber from the husk, used in mats, brushes, and ropes, and shell-derived products such as charcoal and activated carbon.

Geographically, coconuts are grown across Southeast Asia, the Pacific islands, the Caribbean, parts of Africa, and Latin America. Harvesting is typically done by climbing the trees or using ladders, followed by processing steps to extract oil, milk, or desiccated products. Nutritionally, coconuts are high in saturated fats (notably medium-chain triglycerides), as well as fiber, vitamins, and minerals, though their fat profile has been the subject of health discussions. The species holds cultural and economic significance in many tropical societies, informing cuisine, traditional medicine, and crafts.