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Coconut

The Coconut Palm, also known as Cocos nucifera, is a member of the Family Arecaceae (palm family). This is the only species in the genus Cocos, and is a large palm, growing to 30 m tall, with pinnate leaves 4–6 m long, pinnae 60–90 cm long. The term coconut refers to the seed of the coconut palm. An alternate spelling is cocoanut.

This coconut is grown throughout the tropical world, and can be used for
  Coconut
decoration as well as for its many culinary and non-culinary uses. This is the only fruit, of which, virtually every part has some human uses.
 

The white, fleshy part of the seed, known as the coconut meat, is edible and used as fresh or dried in cooking. The hollow part of the coconut filled water, contains sugar, fiber, proteins, antioxidants, vitamins and minerals; and is used to make the gelatinous dessert nata de coco. You can use coconut milk also. It is made by processing grated coconut with hot water or milk, extracting the oil and aromatic compounds.

Coconut is used in almost each and every South Indian recipe, either in the grated or ground form.

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