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Edible
Coconut: A Global History
From curries to creamy piña coladas, a delectable global history of the many culinary incarnations of the coconut.
The flavor and image of the coconut are universally recognizable, conjuring up sweet, exotic pleasures. Called the “Swiss army knife” of the plant world, the versatile coconut can be an essential ingredient in savory curries, or a sacred element in Hindu rituals or Polynesian kava ceremonies. Coconut’s culinary credentials extend far beyond a sprinkling on a fabulous layer cake or cream pie to include products such as coconut vinegar, coconut sugar, coconut flour, and coconut oil. Complete with recipes, this book explores the global history of coconut from its ancient origins to its recent elevation to super-food status.
The flavor and image of the coconut are universally recognizable, conjuring up sweet, exotic pleasures. Called the “Swiss army knife” of the plant world, the versatile coconut can be an essential ingredient in savory curries, or a sacred element in Hindu rituals or Polynesian kava ceremonies. Coconut’s culinary credentials extend far beyond a sprinkling on a fabulous layer cake or cream pie to include products such as coconut vinegar, coconut sugar, coconut flour, and coconut oil. Complete with recipes, this book explores the global history of coconut from its ancient origins to its recent elevation to super-food status.
- GenresFoodNonfiction
176 pages, Hardcover
Published March 22, 2022
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Displaying 1 - 5 of 5 reviews
April 5, 2026
The book brings together everything about the coconut — its history, its journey, and the incredible ways humans have used it. The coconut really is one of the most versatile things in the world, and almost every part of it has been put to use in some way. Beyond the history and science, the book also includes several delicious recipes. There are multiple illustrated pictures. Lovely book. ❤️
August 14, 2023
Direct extracts from the book which is useful information:
There are over 1,500 species of palm trees in the world but only one, Cocos nucifera, that produces coconuts. Although there's only one species of coconut there are many varieties. The two largest divisions being "tall" and "dwarf". Tall Palms are more robust and disease resistant and takes 8 to 10 years for newly planted tall Palm to produce fruits. Dwarf Palms can come into production in 3 years. An important economic advantage of the drwarf palm is that it is shorter, making the harvesting of the coconuts considerably easier and more efficicient.
The coconut is technically termed a "fibrous drupe", a stone fruit in which an outer fleshy part surrounds a single shell of hardened endocarp, with a kernel inside.
The minimum age of a coconut palm is one hundred to two hundred years. In its most productive yeras, between 15 to 30, a tall coconut annually produces 100 nuts. A dwarf palm produces approximately 20% lesser than than tall palms per tree, but dward palms can be planted in higher density, producing the same yield per unit of area.
Indonesia, Philippines and India are the 3 top producers, making 70% of global production. About 70% of all production globally is consumed domestically.
A male trained macaque can pick 1,600 coconuts a day, and a female can pick 600. Human can pick about 80 a day.
There are over 1,500 species of palm trees in the world but only one, Cocos nucifera, that produces coconuts. Although there's only one species of coconut there are many varieties. The two largest divisions being "tall" and "dwarf". Tall Palms are more robust and disease resistant and takes 8 to 10 years for newly planted tall Palm to produce fruits. Dwarf Palms can come into production in 3 years. An important economic advantage of the drwarf palm is that it is shorter, making the harvesting of the coconuts considerably easier and more efficicient.
The coconut is technically termed a "fibrous drupe", a stone fruit in which an outer fleshy part surrounds a single shell of hardened endocarp, with a kernel inside.
The minimum age of a coconut palm is one hundred to two hundred years. In its most productive yeras, between 15 to 30, a tall coconut annually produces 100 nuts. A dwarf palm produces approximately 20% lesser than than tall palms per tree, but dward palms can be planted in higher density, producing the same yield per unit of area.
Indonesia, Philippines and India are the 3 top producers, making 70% of global production. About 70% of all production globally is consumed domestically.
A male trained macaque can pick 1,600 coconuts a day, and a female can pick 600. Human can pick about 80 a day.
This entire review has been hidden because of spoilers.
May 9, 2026
I love Panmacmillan's global history series. These books take something familiar and tell us all the history around it. From the edible series, Coconut is my first read. Turning an everyday ingredient into a fascinating lens through which culture, trade, ritual, food, and history all intersect. This is my favourite kind of nonfiction.
The book traces the coconut’s journey from its origins in the Indo-Pacific region to its place in kitchens, ceremonies, economies, and traditions around the world. Along the way, it explores how migrant communities, traders, and colonial movements helped spread the coconut globally, shaping its role in everything from Hindu rituals and Sri Lankan weddings to Polynesian ceremonies and modern food trends.
Despite the depth of information it covers, it's a breezy read. The writing moves smoothly between historical anecdotes, cultural insights, culinary traditions, and contemporary conversations around the coconut’s status as a “superfood.”
I also appreciated how the book highlights the coconut beyond food alone. Oil, sugar, fibre, milk, craft, ritual, trade, everyday survival, it becomes clear just how deeply woven this fruit is into the lives of countless communities. The photographs and recipes add exceptional beauty to the book.
The book traces the coconut’s journey from its origins in the Indo-Pacific region to its place in kitchens, ceremonies, economies, and traditions around the world. Along the way, it explores how migrant communities, traders, and colonial movements helped spread the coconut globally, shaping its role in everything from Hindu rituals and Sri Lankan weddings to Polynesian ceremonies and modern food trends.
Despite the depth of information it covers, it's a breezy read. The writing moves smoothly between historical anecdotes, cultural insights, culinary traditions, and contemporary conversations around the coconut’s status as a “superfood.”
I also appreciated how the book highlights the coconut beyond food alone. Oil, sugar, fibre, milk, craft, ritual, trade, everyday survival, it becomes clear just how deeply woven this fruit is into the lives of countless communities. The photographs and recipes add exceptional beauty to the book.
April 21, 2026
Coconut: A Global History - Constance L. Kirker & Mary Newman
Coconut is widely used across the world. From its leaves to the flowers. Mainly in food, from cocktails to endless dishes. It has many varieties, but only one particular variety produces coconut: 'Cocos nucifera.' The tall and dwarf varieties have been widely grown across in some parts. Especially in the southern parts. India is the third largest in growing and exporting them. A coconut tree takes at least 8-10 years to produce a full harvest. And to reduce the number, they car with the dwarf variety. Within a span we can make a full harvest. But the tall variety is the best one. Coconut tree needs a good fertile soil.
Reading about a coconut tree is something that stays because I love this tree for its medicinal properties and much more. In food it quite brings out the best taste. Without coconut, I can’t survive. Raw coconut, its milk, and what not. The author has beautifully taken you through the history across the world. Its recipes in the end were the best part. I enjoyed reading this edible series. Looking forward to more in the series.
Coconut is widely used across the world. From its leaves to the flowers. Mainly in food, from cocktails to endless dishes. It has many varieties, but only one particular variety produces coconut: 'Cocos nucifera.' The tall and dwarf varieties have been widely grown across in some parts. Especially in the southern parts. India is the third largest in growing and exporting them. A coconut tree takes at least 8-10 years to produce a full harvest. And to reduce the number, they car with the dwarf variety. Within a span we can make a full harvest. But the tall variety is the best one. Coconut tree needs a good fertile soil.
Reading about a coconut tree is something that stays because I love this tree for its medicinal properties and much more. In food it quite brings out the best taste. Without coconut, I can’t survive. Raw coconut, its milk, and what not. The author has beautifully taken you through the history across the world. Its recipes in the end were the best part. I enjoyed reading this edible series. Looking forward to more in the series.
May 11, 2026
The first book I read in the Edible series, which is a very good one to start with. The 'global' part of the title is very apparent in the book, with the authors travelling across the globe in their coconut research.
Displaying 1 - 5 of 5 reviews