The name coconut is derived from a 16th century Spanish or Portuguese word for skull (“coco”) – a nut with a skull-like appearance.
Botanically, the coconut is a drupe and not a nut.
Coconut milk was used instead of plasma in plasma transfusions during the Second World War.
The most famous Slovenian coconut treats are biscuit cubes, dipped in chocolate and coated with coconut, and home-made raffaello.
Coconut flour can be used for making gluten-free pancakes and to thicken cakes, and you can mix it in yoghurt or ice-cream or use it as a dessert topping, etc.
In the Asian cuisine, coconut flour is used together with coconut oil and milk to make curries, particularly if one of the ingredients is pineapple.
To achieve a more intense flavour, coconut flour can be pre-toasted.
Today, coconut palm trees are cultivated almost throughout the entire tropical zone.
The largest coconut producers are Indonesia, the Philippines and India.
For palm trees to thrive and bear fully-grown coconuts they need an average annual temperature between 12 and 13°C, which must not fall below 4°C during the winter months. An annual precipitation of 1,000mm and direct sunlight are also important, so planting in sunless locations should be avoided.
It can take up to two and a half years for the coconut to sprout after blooming.
Until today, the origin of coconut palms still remains a mystery and the subject of many discussions. The most well-established theory is that coconut palms are indigenous to the Indo-Pacific region and were then spread across the world by sailors.
In Australia and India, the fossilized remains of coconuts have been excavated dating back between 37 and 55 million years.