Most people know the Coconut of the Coconut Palm (Cocos nucifera), and its meat, milk and water. Fewer are familiar with the sprouted product, sometimes called the “Apple of the Coconut” or “Coconut Pearls”, among other names. If a coconut is allowed to sprout, the milk then turns into a solid mass which has a spongy texture and a mild, slightly sweet flavor. In Vanuatu, where this picture was taken, as in many other countries, this part of the Coconut is enjoyed fresh or cooked into dishes.
All parts of the Coconut palm have uses, and this is reflected in its common names throughout cultures: in the Malay language it is known as “the tree of a thousand uses”, and the Tree of Life in the Philippines. Beyond the edible Coconut and its parts, there really are a vast number of uses for the Coconut palm, including: the leaves are used for thatch, the apical bud is eaten as a “heart of palm”, the sap from the flowers is fermented into palm wine, the fronds used for brooms, the shells as bowls, buttons and other handicrafts, the husk and shells for making charcoal, the fresh husk as a body sponge, the roots for a dye, medicine for dysentery, and a mouthwash, and the wood of the coconut trunk as timber for construction.
#Ethnobotany #MedicinalPlants #Ethnopharm #coconut #vanuatu
*This post is for educational purposes only. It is not intended to diagnose, cure or treat any disease. Always seek medical advice directly through consultation with a health professional.