The Elusive Coconut Flower

It’s rare to find a coconut which has, nestling in its bosom, a fruit most delicate and delectable, called the coconut flower, or coconut apple. Source it, taste it and see what your taste buds tell you about yourself!

We are not surprised that there are many who don’t know about this wonderful phenomenon that the humble coconut throws up! It is generally known as coconut flower but is also called coconut apple, coconut sprout and coconut pearl. Some also address this spongy and crunchy and gentle-tasting centre as embryo, but we shall refrain from addressing it so. The idea of consuming an embryo is not at all appealing. And please believe, if you are among those who have never tasted this part of the coconut, it is nothing short of a delicacy.

We first had the luxury of tasting the coconut flower in our childhood, right in the middle of a bazaar, at the small shop selling what else but just coconuts. The man would crack open the coconut, pour out the sweet water in tiny glasses and hand it to our mum who would pass it to us toddlers hanging on to her sari pallu. The coconut would be taken home and its milk extracted for the delectable fish curry Ma would prepare.

Sometimes, just sometimes, a coconut he cracked would miraculously come up with this flower, filling the entire centre. We children would be delighted! The man would dexterously scoop it out with a short curved knife, slice it and hand it to us and we would fill our faces with this sweet, juicy, sponge! We were mad about it.

The fact that we got it so easily and at such an early age in life, we missed being aware of the luxury aspect of it and simply took it for granted. But then, somewhere in the growing up process, the coconut flower gave us the miss. It was only recently when a good friend who has acres and acres of land in Mangalore with thousands of swaying palm trees, one day sent a basket full of these special coconuts, that our nostalgia was stirred. There was no end to our happiness and we decided to bring it to you, our dear UpperCrust readers, even if only virtually or just in print. Hopefully you will get a chance to eat it soon.

In India, the coconut flower is commonplace in the South and other coastal areas. In Bengal, they call it copra. In Telugu, it’s known as kobbari puvvy. You go to Chennai and you will find it being sold on the streets, off a cart. It is so cheap, you get offended. It should cost more, you think indignantly! Especially when you are aware of the labour involved in creating this unusual fruit. Takes about four months from start to finish. Which is not including the time taken for the coconut to grow on the tree. What is done is mature coconuts – where the husks are all drying up – are half-buried, standing on its base, in dug-up rows, in soil, and watered everyday. Once tiny shoots start appearing the coconut is fully covered with mud. Then, four months or so later, when the shoots are about 10" high, these coconuts are carefully dug out. The husk is pulled off until you see the smooth, bald coconut. Which is cracked open in two halves, to reveal the soft blossom of the coconut. You can scoop it out, slice it and eat, or simply spoon it out and eat straight from the shell. It’s that tender.

So what does it taste like? Coconut, of course, but very delicately so, just a hint. What has happened is the sweet water inside has transformed into this spongy ball of delight.

Apart from tasting exquisite, the coconut flower also has multiple benefits. It is rich in dietary fibre and minerals such as calcium, potassium, magnesium, manganese and phosphorus. It also has carbohydrates and soluble sugars.

Eating this fruit is known to help those suffering from urinary tract infections since those going through this ailment usually require foods that can balance the acidic and alkaline elements in the body. The high minerals in the coconut fruit do just that. Which means your bladder and kidney stay protected.

Overall the coconut’s hormone balancing benefits are widely known, as the fatty acids in it help in creating, processing and eliminating progesterone and estrogen so that hormonal balance stays intact. So eating this fruit also improves the secretion of insulin and helps reduce the symptoms of diabetes.

Summer brings with it heat and dust and drinking coconut water keeps you well- hydrated, keeping the body’s electrolytes replenished. Adding the coconut flower to your diet only helps you cool down further. Especially your stomach. Chomping on some of this fruit helps in problems of diarrhoea or dysentery caused by too much heat. Also helps in other bleeding issues, such as nasal or heavy menstruation.

If all these benefits aren’t enough, know that it also works to support a strong immune system. It is antiviral and antibacterial. It improves digestion and is a source of instant energy. It restores and supports thyroid function. And improves HDL, the good cholesterol.

Let us end by telling you about the spiritual aspect of finding or cracking open a coconut at a puja or just in your kitchen… It denotes an awakening of the soul. It is said you have opened up a flower of communion with the universe. It’s certainly auspicious.

With this happy thought, we leave you to go in search of this charming, exotic fruit, lying hidden inside the humble coconut, yet waiting to be discovered.