Coconut

The fibrous one-seeded fruit of the tropical palm Cocos nucifera. Its water, flesh, shell, and husk are used for food, fuel, and materials.

Cocos nucifera: A tropical palm species cultivated for its large, fibrous fruits. This palm produces the fruit and supplies the leaves and trunk used alongside it.
Coconut milk: A rich liquid extracted by pressing grated coconut meat with water. It turns the fruit's flesh into a cooking ingredient used in many cuisines.
Coconut rice: Rice cooked with coconut milk or coconut cream. It illustrates how extracted coconut flesh enriches staple foods.
Drupe: A fleshy fruit with an inner layer that hardens into a protective stone around a seed. Coconut is botanically a fibrous drupe, despite its common classification as a nut.
Coconut water: The clear liquid inside a young coconut, formed as liquid endosperm. It fills the fruit's central cavity and is commonly consumed as a drink.
Coconut oil: An edible oil extracted from coconut meat, sold in refined and virgin forms. Its lauric-rich fat is used in cooking, cosmetics, and soap.
Nata de coco: A chewy, translucent food made by fermenting coconut water with cellulose-producing bacteria. It transforms coconut water into a distinct dessert ingredient.
Endosperm: Nutrient-storing tissue that develops within the seed of a flowering plant. Coconut water and meat are liquid and solid forms of its endosperm.
Coconut meat: The white edible endosperm lining a mature coconut's inner shell. It thickens as the fruit matures and provides food and oil.
Copra: Dried coconut meat processed chiefly to produce coconut oil. Drying the flesh preserves it for storage and oil extraction.

Linked from 7 pages