Coconut Green

Matang Coconut

This variety is known for its natural coconut scent, soft and sweet flesh, and abundant water content. It is ideal for use in various dishes, especially for making rich and flavorful curries and rendang.

Mawa Coconut

Smaller in size but with a high flesh content, the Mawa coconut is prized for its rich, oily flesh, which is excellent for making santan (coconut milk). The flesh can also be toasted and pounded to create kerisik, adding a distinct flavor to Malaysian and Singaporean dishes.

Pandan Coconut

This Thai species of coconut has very little flesh but is notable for its unique fragrance that resembles pandan leaf, adding a subtle, aromatic quality to dishes.

Kelapa Tua Coconut

Known for its minimal flesh and distinctive fragrance similar to pandan leaf, this mature coconut variety is typically used in traditional Malaysian and Singaporean cooking. It provides a rich flavor and is commonly used in cooking and desserts.