Coconut Meat

Coconut Meat

Coconut meat is the solid white flesh lining the inside of a coconut's hard shell.

The coconut palm (Cocos nucifera) is believed to have originated in the Indo-Pacific region and is now cultivated throughout the tropics, with the Philippines, Indonesia, India, and Mexico among the largest producers of coconut meat and its derivative products.

Coconut meat has a rich, creamy texture and mildly sweet flavor. In Southeast Asian cooking it goes into curries, stews, and desserts, often alongside coconut milk; in the Caribbean it flavors coconut rice and pies; across Latin America it appears in salsas, breads, and confections. Fresh, raw coconut meat is also eaten on its own as a snack.

Its sweetness pairs well with pineapple, mango, and papaya, and with warm spices like cinnamon, cardamom, and vanilla. It is high in fat, mostly medium-chain triglycerides, along with fiber and protein.