The coconut palm, Cocos nucifera, is a member of the palm family. It is the only accepted species in the genus Cocos.

The term coconut can refer to the entire coconut palm or the seed or the fruit.

It is not a botanical nut. The old spelling was cocoanut . Early Spanish explorers called coconuts/cocos nucifera “coco” meaning “monkey face”.

Found across much of the tropics, the coconut is known for its great versatility as seen in the many domestic, commercial, and industrial uses of its different parts.

Coconuts are part of the daily diet of many people. The edible “flesh” of the coconut when dried is called copra.

The oil and milk derived from coconut are used in cooking and frying. Coconut oil is also widely used in soaps and cosmetics.

The clear liquid within a coconut is a refreshing drink and can be processed to create alcohol.

The husks and leaves can be used as material to make a variety of products for furnishing and decorating. It also has cultural and religious significance in many societies that use it.

The various parts of the coconut have a number of culinary uses. The nut provides oil for frying, cooking, and making margarine.

The white, fleshy coconut meat is edible and used fresh or dried in cooking especially in confections and desserts

Desiccated coconut can be used as an ingredient or to produce coconut milk which is frequently added to curry dishes and other savory viands.

Coconut flour has also been developed for use in baking and to combat malnutrition.