Coconut, common name for the fruit of a tree of the palm family, widely distributed in tropical regions. The tree, called the coconut palm, has a cylindrical trunk about 45 cm (18 in) in diameter and can grow up to 30 m (100 ft) high, with many scars marking the positions of former leaves. At the summit it bears a crown of about 20 pinnate leaves that generally curve downward, each of which is about 3 to 4.5 m (10 to 15 ft) long. The fruits grow in clusters of 10 to 20 or more nuts; and 10 or 12 of these clusters, in different stages, may be seen at once on a tree.

The mature coconut, about 30 cm (12 in) long, is oval and has a thick, fibrous outer husk and a hard inner shell. The lining, or kernel, of the inner shell is a white, oily “meat” that is dried to produce the commercially valuable copra. Copra yields an oil used in the manufacture of soaps and candles. Within the kernel is a sweet milky fluid.

The meat of coconuts, either raw or prepared, is an important food in the Tropics. The terminal bud, known as palm cabbage, is considered a delicacy, and trees are often cut down for the sake of it. These palms have only this single terminal bud, and harvesting in this way kills the tree. The central part of the young stem is also succulent and edible. The sap, or toddy, like that of some other palms, is a favourite beverage in tropical countries, either in the natural state or after fermentation, which takes place in a few hours. Palm wine, or arrack, also an alcoholic drink, is obtained by distillation of fermented sap. The tree root possesses psychotropic (mind-altering) properties and is sometimes chewed.

The dried leaves of the coconut palm are used for thatch and, by plaiting the leaflets, making mats, screens, and baskets. Coir, the fibre of the nut's husk, is used to make rope and coconut matting, and as a substitute for peat in gardener's compost.

Scientific classification: The coconut palm belongs to the family Arecaceae (or Palmae). It is classified as Cocos nucifera.

Reviewed by: Department of Botany, Natural History Museum