Dictionary:

coconut

  (kō'kə-nŭt', -nət)

1. The fruit of the coconut palm, consisting of a fibrous husk surrounding a large seed.
2. The large, brown, hard-shelled seed of the coconut, containing white flesh surrounding a partially fluid-filled central cavity.
3. The edible white flesh of the coconut, often shredded and used in food and confections or for the extraction of coconut oil.
4. A coconut palm.

[Portuguese côco, grinning skull, goblin, coconut (probably from Late Latin coccum, shell; see cocoon) + NUT.]

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Malaysia is the motherland of the coconut palm, which now grows in parts of South America, India, Hawaii and throughout the Pacific Islands. This prolific tree yields thousands of coconuts over its approximately 70-year lifespan. Each coconut has several layers: a smooth, deep tan outer covering; a hard, dark brown, hairy husk with three indented "eyes" at one end; a thin brown skin; the creamy white coconut meat; and, at the center, a thin, opaque coconut juice. The smooth outer shell is usually removed before the coconut is exported. Young coconuts are those that are harvested early. Their meat is soft and chewy, and they still have their brown hairy husks. White coconuts are young coconuts with the husk removed, revealing the hard inner "white" shell. The coconut palm maximizes its potential by producing several products including food (coconut meat and buds) and drink (coconut juice, vinegar and toddy-the latter a potent fermented drink made from the tree's sap). Dried coconut meat, called copra, is pressed and used to make coconut oil, which is used in commercial frying and as a component in many packaged goods such as candies, margarines, soap and cosmetics. Coconut oil-one of the few nonanimal saturated fats-is used widely in the manufacture of baked goods such as commercial cookies. Certain major manufacturers have replaced it with the more expensive unsaturated fats with an eye toward cholesterol consciousness. The coconut palm's hard shells can be used for bowls, the fiber for ropes and nets, the wood for building, the roots for fuel and the leaves for baskets, hats, mats and thatching. The flesh of unripe coconut (usually not exported) has a jellylike consistency and can be eaten from the shell with a spoon. Upon ripening, the flesh becomes white and firm. Fresh coconuts are available year-round, with the peak season being October through December. Choose one that's heavy for its size and that sounds full of liquid when shaken; avoid those with damp "eyes." Whole, unopened coconuts can be stored at room temperature for up to 6 months, depending on the degree of ripeness. The liquid in a coconut is drained by piercing two of the three eyes with an ice pick. This thin juice can be used as a beverage, though it shouldn't be confused with coconut "milk" (see below). Then the meat is removed and the inner skin scraped off. Chunks of coconut meat can be grated or chopped, either in the food processor or by hand. One medium coconut will yield 3 to 4 cups grated. Grated fresh coconut should be tightly covered and can be refrigerated up to 4 days, frozen up to 6 months. Packaged coconut is available in cans or plastic bags, sweetened or unsweetened, shredded or flaked, and dried, moist or frozen. It can sometimes also be found toasted. Unopened canned coconut can be stored at room temperature up to 18 months; coconut in plastic bags up to six months. Refrigerate both after opening. Coconut is high in saturated fat and is a good source of potassium. Coconut milk and coconut cream are sometimes called for in recipes, particularly in curried dishes. Coconut milk is made by combining equal parts water and shredded fresh or desiccated coconut meat and simmering until foamy. The mixture is then strained through cheesecloth, squeezing as much of the liquid as possible from the coconut meat. The coconut meat can be combined with water again for a second, diluted batch of coconut milk. Coconut cream is made in the same manner, but enriches the mix by using 1 part water to 4 parts coconut. Milk can be substituted for water for an even richer result. Discard the coconut meat after making these mixtures. Coconut milk and cream also come canned and may be found in Asian markets and most supermarkets. Do not confuse sweetened cream of coconut-used mainly for desserts and mixed drinks-with unsweetened coconut milk or cream.

Fruit of the coconut palm.

• c. meal — residue after the extraction of coconut oil and used as a protein supplement in livestock diets.
• c. oil — a natural source of fatty acids of short and medium length.

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Dansk (Danish)
n. - kokosnød, kokospalme, kokos, knold

idioms:

• coconut mat    kokostæppe

Nederlands (Dutch)
kokosnoot/-palm, kop

Français (French)
n. - noix de coco

idioms:

• coconut mat    natte en fibres de coco

Deutsch (German)
n. - Kokosnuß

idioms:

• coconut mat    Kokosmatte

Ελληνική (Greek)
n. - ινδική καρύδα, (καθομ.) κεφάλι, γκλάβα

idioms:

• coconut mat    ψάθα

Italiano (Italian)
noce di cocco

Português (Portuguese)
n. - coco (m) (Bot.)

Русский (Russian)
кокосовый орех

Español (Spanish)
n. - coco

idioms:

• coconut mat    esterilla de fibra de coco

Svenska (Swedish)
n. - kokosnöt

中文（简体） (Chinese (Simplified))
椰子

idioms:

• coconut mat    椰鬃编的垫子

中文（繁體） (Chinese (Traditional))
n. - 椰子

idioms:

• coconut mat    椰鬃編的墊子

한국어 (Korean)
n. - 코코야자 열매, (사람의) 머리, 1달러

日本語 (Japanese)
n. - ココヤシの実, ココナツ

idioms:

• coconut mat    椰子マット

العربيه (Arabic)
‏(الاسم) جوز الهند‏

עברית (Hebrew)
n. - ‮אגוז הודו, קוקוס‬

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