Coconut (scientific name: Cocos nucifera L.) coconut palm genus, sturdy stems, annular leaf scars, basally thickened, often fascicled roots. Petiole stout, inflorescence axillary, fruit ovoid or subglobose, fruit cavity ("pulp" containing endosperm or seed), embryo and sap (coconut water), mainly in flower and fruit in autumn.

Coconut milk and coconut with a large number of proteins, fructose, glucose, sucrose, fat, vitamin B1, vitamin E, vitamin C, potassium, calcium, magnesium, etc.. Coconut flesh color white as jade, aromatic slip brittle; coconut milk cool and sweet. Coconut meat, coconut milk is delicious good fruit of all ages. Fruit gravy tonic, fluid, diuretic, insecticide, used for heart disease, edema, dry mouth and thirst, Fasciolopsis; Nutshell expelling wind, dampness, itching, topical governance body ringworm, athlete's foot.

1.Flavors in seasoning packets for coconut keep the original flavors

2.Colors in ice cream, cakes for beautiful white color of coconut juice powder

3.Applied in drink mix, infant food, dairy product, bakery, candy and others

4.To make colorful tablets with coconut flavour