meat of ¼ coconut
Rich in medium-chain triglycerides (MCTs) and dietary fiber, particularly when the meat is shredded or dried; contains modest amounts of manganese, copper, and selenium with a notable saturated fat content.
About
Coconut meat, also known as coconut flesh or copra when dried, is the white edible tissue that lines the interior shell of the coconut (Cocos nucifera), a tropical palm fruit native to Southeast Asia and the Indo-Pacific region. The meat develops as the coconut matures, thickening from a thin layer in young coconuts to a substantial, firm layer in mature specimens. It possesses a mild, subtly sweet flavor with a distinctive creamy texture when fresh, transitioning to a firmer, slightly drier consistency as the coconut ages. The meat ranges from white to off-white in color and can be consumed fresh, dried, or processed into various culinary preparations.
Culinary Uses
Coconut meat serves as a fundamental ingredient across tropical and Southeast Asian cuisines. Fresh or grated meat is used in curries, soups, desserts, and beverages throughout Thailand, Vietnam, Philippines, and India. It is a key component in coconut milk and cream production, essential to many regional dishes. Shredded coconut meat features prominently in baking, confectionery, and granola production globally. The meat also provides the base for coconut butter and is incorporated into both sweet and savory applications, from salads to main courses, offering both textural contrast and subtle flavor enrichment.