coconut meat
High in saturated fat and calories, with approximately 354 calories and 34g fat per 100g of fresh meat. Also provides dietary fiber, manganese, and copper; fresh coconut meat contains modest amounts of vitamin C and B vitamins.
About
Coconut meat (also called coconut kernel or copra when dried) is the white, edible endosperm of the coconut palm (Cocos nucifera), a monocot belonging to the family Arecaceae. Native to Southeast Asia and the Pacific, the coconut palm now thrives in tropical and subtropical regions worldwide. The meat develops within the hard shell of a mature coconut fruit and ranges from tender and gelatinous in young green coconuts to firm and dense in mature brown coconuts. Its flavor is subtly sweet with a distinctive coconut aroma; the fat content—approximately 34% in fresh meat—lends richness and a creamy mouthfeel.
The meat's texture and flavor profile vary by maturity stage: immature coconuts yield softer, milky flesh ideal for fresh consumption, while mature nuts produce denser, more oil-rich meat used for culinary extraction and processing.
Culinary Uses
Coconut meat serves as a foundational ingredient across tropical and Asian cuisines, used fresh, dried, shredded, or as an extracted paste and milk. In Southeast Asia, it appears in curries, desserts, and savory dishes; in the Pacific Islands, it features prominently in traditional preparations. Fresh meat is eaten raw or cooked into curries and soups, while dried shredded coconut is incorporated into baked goods, confections, and grain dishes. Coconut milk and cream—extracted by processing the meat with water—are essential to Thai, Indian, and Caribbean cooking. The meat can be toasted, candied, or reduced to coconut butter, and its culinary versatility extends to both sweet and savory applications across global cuisines.