The coconut has been popular in lore and on palates for centuries. The coconut became known to the western world in the 6th century. For about 3960 years of the of the past 4000 years of the documented historical use of the fruits of the coconut palm as a food and a pharmaceutical. The general consensus has been that the coconut originated in the southwest Pacific and reached Africa later. Purse glove speculated that Malaysian sea-rovers introduced the coconut to Madagascar in the first centuries A.D and that from there it could have reached the coast of mainland East Africa.
Merrill declares that the words for coconut used in Madagascar also arise in the Far East and the Pacific. However, Sauer thought that the early presence of coconuts on uninhabited islands like the Seychelles and Mauritius strongly suggested natural dispersal. It follows from this that coconuts could have floated to East Africa. It was imported into Egypt from the Indian Ocean. Even today, India is the third largest producer of coconuts in the world. In India, coconut is consumed in the form of tender nuts, raw kernel, copra, coconut oil and desiccated coconut.
Coconuts are the fruit of the coconut palm, botanically known as cocos nucifera, with nucifera meaning “nut-bearing.” The uses so respected that they were documented by Ayurvedic medicine in Sanskrit from 1500BC in all areas relating to the mind, body and spirit. In Sanskrit, the coconut palm is known as kalpa vriksha, meaning “tree which gives all that is necessary for living. The coconut palm is widely recognized as one of nature’s most useful and beautiful plants.
Coconut is a tropical fruit that is rich in protein. Coconut Water is more nutritious than whole milk – less fat and no cholesterol. Coconut water is good for people with kidney problems. Diabetics can also benefit from drinking coconut water.
Coconut Juice is the water from young coconuts; low in calories and high in potassium. Coconut juice is found inside the green (unripe) coconut. You should be able to hear the juice sloshing around inside an unripe coconut when you shake it.
Coconut cream may also be made with milk substitute of water to find a richer product. It is also a powerful ingredient for cooking and baking.