Coconuts have long been popular for the tropical spirit they evoke and the multitude of ways they can be used. With its distinct scent and flavour, coconuts are extremely versatile and can be used in many different ways.
- The coconut was named by Portuguese sailors who thought the three small holes resembled a human face, hence ‘coco’, meaning grinning face. ‘nut’ was later added in English.
- The coconut doesn’t actually belong to the nut family, but is a drupe. Other drupes include peaches, plums and cherries.
- The coconut palm grows in over 80 countries, in tropic and subtropic areas, mostly by the ocean. The Philippines, Indonesia and India produce the most coconuts.
- The white, fleshy part of the coconut we are most familiar with is called the coconut meat, and contains high levels of Manganese, Potassium and Copper. We often use this part of the coconut in desserts and cooking, and you’ll find it in many Go Natural snacks.
- Coconut Water comes from a young coconut, Coconut Milk from a mature coconut and Coconut Oil by drying the meat.
There is a misheld belief that coconuts are high in cholesterol, when in fact they are high in lauric acid, a type of fat that is easily absorbed by the body to be used as energy almost immediately. Coconut oil is about 50% lauric acid and is responsible for many of its positive health benefits.