The Life of a Coconut

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It’s almost as if each Coconut has two lives. A young green coconut that is typically 4 - 6 months old is perfect for drinking. At this age, there is the peak amount of water and the water is at its sweetest. After 6 months old, the coconut begins to ripen and the white jelly like flesh inside the coconut starts to absorb more of the coconut water, and turns into firm coconut meat. While there is still water inside the coconut, most of the sugar content has been lost and the water does not taste as good.

By 12 months the coconut has fully ripened, making it primed for turning into coconut oil, coconut milk or the flesh can be shredded, cut into chips or made into coconut flour.

Visually from the outside, a young coconut is green and is oddly shaped and a coconut shell will not have developed. As the coconut matures, the green turns brown and begins to turn into a hairy husk. Inside the husk will be the classic “coconut” that you are familiar with.

Coconuts are usually either harvested at 4-6 months for their sweet water, the leftover outside often burned as waste or buried as landfill, or at 12 months for their firm white meat. The meat is extremely versatile and can be used to create oil, milk or processed many different ways to be eaten. The shell and husk at this stage is also usually burned as waste or buried as landfill and is occasionally used to make door mats, charcoal or fuel.

We choose to give new life to these coconut shells by turning them into beautiful eco-friendly bowls that you can eat from. Each shell is cut to size, before being sanded inside and out, and cleaned thoroughly. A organic coconut oil polish is then applied to hydrate the shell, and make it smooth and shiny ready for you to use at home. They can last a lifetime, yet are instantly biodegradable for when you choose to give them back to nature.

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