Hortiforum

General Info – Coconut

The Coconut Palm is the quintessential tree of tropical beaches worldwide and a bountiful and beautiful palm for any garden.
Fruit
Coconuts are an iconic fruit of the tropics together with Bananas, Mango & Pineapple, all of which it pairs well with. Coconuts can vary in skin colour depending on the variety, ranging from bronze to green and gold. Coconuts are botanically considered a ‘drupe’, like a Peach or Mango, owing to its fibrous outer husk which surrounds the within. Fruits are harvested in both their green, immature form, when they contain abundant water and a soft, translucent layer of jelly-like flesh, and in their mature, brown form once the flesh hardens and thickens, becoming tough and difficult to separate from the shell, but sweet and deeply flavourful. Coconuts are incredibly versatile in cooking, with its many forms and products earning rendering it one of the most useful fruit trees in the world. Summarised below are the products of coconuts and just a few of their uses:
Coconut Water: A wonderfully refreshing, electrolyte rich drink whether drunk straight from the nut or chilled before drinking as a cooling drink. Coconut Water has a gentle flavour with a mild sweetness in good varieties. Works well in Mojito’s and juices where it blends well with flavours such as Lime, Pineapple and Orange. An excellent source of Potassium.
Coconut Milk and Cream: Extracted from the grated pulp of mature Coconuts and a quintessential component of South East Asian cuisine for both savoury and sweet dishes. Coconut milk is a key ingredient in dishes, such as the braised and spiced beef Rendang (where the beef is braised in it), the soup Soto, the popular noodle dish Laksa, and the Thai soup Tom Yum. Coconut Milk can be used as a dairy substitute to make Yoghurt. Coconut milk can also be used to make sweet coconut bread, cooked with white rice to create coconut rice, and combined with sugar and eggs to make coconut jam, known as ‘Kaya’ in Indonesia, Malaysia, and Singapore. Coconut milk is used in desserts such as Es Cendol, in Mango Sticky Rice or to make Coconut Pudding.
Coconut Jelly/Meat: The soft, flesh of young fruits, often known as Jelly, can be enjoyed in drinks as simple as being placed back into the Coconut Water extracted and desserts such as Indonesian Es Teler & Es Campur, the Filipino Buko Pandan. The tougher but more flavourful, mature coconut can of course be procesed for Coconut Milk mentioned above, but also grated and dessicated, where it can be added to baked goods and confectionery, from Coconut Ice to Chocolate Bars and Cupcakes.
Sprouted Coconut: Germinating Coconuts develop a crunchy, sponge-like interior that is juicy and sweet. Not sold commercially, they are a special treat for gardeners to enjoy fresh.
The fibrous husk of Coconuts can be processed into Coconut Coir, valuable in the garden and potting mixes, for its ability to retain moisture and nutrients while staying aerated.
Cultivation
Thanks to its ability to float across seas and germinate easily, the Coconut palm is one of the most widely dispersed trees along the coasts of the tropics. As their inseparable affiliation with the tropics suggest, Coconuts require tropical conditions to thrive but can also grow in suitable subtropical climates, although they may not bear fruit if average temperatures are too mild. Coconuts are damaged at temperatures below 4 degrees Celsius and are not suitable for any climate where frosts are experienced although some rare specimens are reportedly able to tolerate these conditions. Coconut Palms are hardy in nearly all other respects, with a high tolerance for salt and strong winds. They are perfectly suited to coastal environments, thriving on sand dunes and beachfronts. A range of soil types are tolerated, provided they are reasonably well-drained. Infertile, sandy soils are acceptable, in addition to a range of soil PH’s and clay soils, however, Coconuts prefer a fertile, loam soil for best production. Drought and seasonal dry periods are tolerated although plentiful rainfall is preferred. For optimal production, trees should receive high rainfall or supplemental irrigation, high humidity, and a full sun position.
Appearance
With sturdy, exposed trunks topped by distinctive palm fronds,Coconuts are highly ornamental admired widely for their beauty and tropical atmosphere. While most varieties grow quite tall, up to 30 metres in some cases, dwarf varieties exist that will fruit at heights between 1-3 metres. Coconut flowers are borne on long inflorescences up to 1.5 metres in length, featuring fragrant cream to yellow flowers. Coconut Palms are excellently suited to beachfront paths and parks, also being attractive displayed in front of buildings or along streets. Consideration should be taken with planting location as Coconuts mature into heavy, dense objects which could easily concuss an individual struck with a falling fruit, similar to the issue with Bunya Nut. In many locations this is addressed through removing flowers although it can be impractical on a home scale for large trees.
A hardy and adaptable tree producing fruits with innumerable benefits and usages, the Coconut Palm is pantropically cultivated and globally cherished for good reason.

Plant Profile/Properties