kokosnötmeat

kokosnötmeat refers to the white, edible flesh inside a mature coconut. In English, the term is commonly “coconut meat.” The flesh ranges from firm and crisp when fresh to softer in older coconuts and can be consumed fresh, grated, sliced, or cubed. It is also processed into desiccated or shredded coconut and serves as the base for products such as coconut milk, coconut cream, and coconut flour.

Nutritionally, coconut meat is high in fat, predominantly saturated fat, and provides dietary fiber, small amounts of protein, and minerals such as manganese, copper, and potassium. It contains natural sugars in modest amounts. Because of its saturated fat content, dietary guidance typically recommends consumption in moderation within a balanced diet.

Culinary uses are diverse. Fresh coconut meat is used in curries, soups, and savory dishes, as well as in desserts and beverages. Desiccated and shredded forms are common in baking and confectionery. Through processing with water, it yields coconut milk and coconut cream, and pressing the meat produces coconut oil. The meat also serves as a flavoring and textural component in many tropical cuisines.

Storage and processing vary. Fresh kokosnötmeat should be refrigerated and used within a few days, or frozen for longer storage. Dried or desiccated coconut has a longer shelf life when kept in a cool, dry place. Global production is concentrated in tropical regions, with major producers including the Philippines, Indonesia, India, Sri Lanka, and Malaysia.