Coconut is well known fruit from the coconut palm. Found throughout the tropic and subtropic area, the coconut is known for its great versatility.

Coconut – Names in different Indian Languages.

Hindi–    Narial, Bengal –    Narkel,, Gujrati –  Narial, Punjabi –  Narial

Tamil -   Coconut,  Urdu –    Narial.

Nutritional Information

It contains high amount of dietary fibre, sugar, proteins and fat.

Culinary Uses

Coconut is used in many ways in India. Young coconuts are called tender coconuts. The water from tender coconut is used as soft drink. The white flesh inside is eaten raw and is used in the desserts throughout the India. It is part of ‘Mewa’ . mixture of dry fruits. In some parts of South India, coconut is also used extensively in many curry vegetables.

When dried, the coconut flesh is called copra. The oill and milk derived from it are commonly used in cooking and frying. Coconut oil is the key cooking oil in southern part of India. The coconut milk derived from blending grated coconut is the key ingredient of their coconut chutney.

In Bengal also coconut milk is used in making nonvegetarian curry. The most famous being  ‘ Chingri malai curry’

Similarly in Maharastra grated coconut is used in many vegetarian dishes.


Dried coconut can be stored for  a year without refrigetaion. Fresh coconut however cannot last more than 3-4 days even with refrigeration.


Fresh and dry coconut taste different so the recipes needed to use fresh coconut should not be  made with dry coconut.