Coconut pulp

Coconut pulp is the firm, white edible part found inside the fruit of the coconut palm (Cocos nucifera). This pulp is obtained by opening the coconut and removing the fibrous brown shell, and it is a very versatile ingredient in both sweet and savory cooking.

Its origin dates back to tropical regions, especially in countries of Southeast Asia, Latin America, and the Caribbean, where the coconut is a traditional and staple food in many culinary cultures.

Coconut pulp is rich in dietary fiber, healthy fats (primarily medium-chain saturated fats), B-complex vitamins, minerals such as manganese, copper, and potassium, and contains natural antioxidants. These properties make it ideal for adding texture, flavor, and added nutritional value to various preparations, from desserts, curries, and smoothies to baked dishes or stews.

In different regions of Latin America, coconut pulp is also known as "coconut meat" or simply "grated coconut" when referring to the grated or dehydrated pulp used in recipes.