Coconut Palm: The Tree of Life | Back to the Basics




Prior to embarking on this promising journey [or blog series whichever you'd prefer to call it] regarding every considerable fact and facet that I have come to learn regarding the Coconut Palm, it's imperative that I give proper recognition and appreciation to Bruce Fife, N.D. author of Coconut Cures: Preventing and Treating Common Health Problems with Coconut.


Dr Fife and his findings are credited for opening my eyes to the many powers of the Coconut Palm. If you do not already own one of his books, we highly recommend you to do yourself a favor and purchase it immediately!


We decided to start the series off by bringing it back to the basics.... With that said let's discuss the Coconut Palm from a very basic perspective, and provide you some fundamentals notes regarding the tree of life:

  • A mature coconut palm can produce up to 30 coconuts per month.
  • Coconuts take about 14 months to fully mature
  • Once fully mature, Coconuts produce a hard brown shell, some liquid, and a thick layer of white meat.
  • The taste, texture, size and content of the coconut meat and liquid varies as the nut matures.
  • A young Coconut less than 6 months old, is completely filled with liquid and has very little meat.
  • The meat of young coconuts is more like a jelly and can be eaten with a spoon.
  • Young coconuts have very sweet water, best time to drink them is about 6 months old.
  • Coconuts reach full size at about 6 to 7 months (at this stage they are half developed).
  • As the coconut matures, the liquid decreases and the meat increases in thickness and hardness.
  • At about 10 to 12 months the liquid to meat ratio is reversed.
  • The liquid of mature coconuts starts to loose its sweetness and can become more sour.
  • Mature de-husked coconuts are the type most commonly found in stores.
  • There are two main variations of Coconuts... Green and Yellow


"In the tropics and other parts of the world the young or green coconuts are among the most popular foods. Older coconuts are usually dried in the sun. Sun-dried coconut meat called, copra, is used to make Coconut Oil. Fresh mature coconut meat is transformed into shredded coconut meat, coconut milk, or virgin coconut oil. Young coconuts are also much easier to crack open and eat." - Excerpt from Dr Bruce Fife, Coconut Cures.


Disclosure: While Kevin Terrero is certified by the NCCPT as a Personal Trainer, this article is for informational purposes only and is not to be considered medical advice. If you are in need of medical advice, please seek the appropriate medical counsel.


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