Family: Arecaceae

Bengali/Vernacular Name: Narikel, Dab.

English Name: Cocoanut.

Description of the Plant

A tall palm, 12-24 m high, with straight or curved annulate stem. Leaves large, 1.8-4.5 m long, pinnatisect; leaflets linear-lanceolate. Spadix 1.2-1.4 m long, stout, androgynous, simply panicled. Lower spathes 60-90 cm long, oblong, hard, spliting lengthwise. Fruit 20-30 cm long, 3-gonously obovoid or subglobose, with a large cavity filled with sweetish fluid.

Using Information

Cocoanut milk is refrigerant, nutrient, aperient, diuretic, oleagenous, aphrodisiac, laxative and anthelmintic; useful in bronchitis; water is refrigerant, demulcent and in large dose aperient. Water of unripe fruit is largely used as cooling in diarrhoea and dysentery; useful in fever and urinary disorders. The farmented juice is stomachic and anthelmintic; useful in lumber pain, piles and scabies.

Fresh pulp of the young fruit is nourishing, cooling, diuretic and cathartic. Coconut oil is rubefacient and antiseptic. Flowers are astringent and cooling; useful in diabetes and dysentery. Roots are diuretic, astringent, anthelmintic; used in uterine diseases.


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Chemical Constituents

Seed kernel contains a fixed oil rich in tocopherols, fatty alcohol, triterpene alcohol, sterols and methyl sterols. A water-soluble galactmannan and a mannan have been isolated from the kernel. Fresh kernel also contains nitrogenous substances, fat, lignin sugars and inorganic substances.

The green coconut water is a good source of potassium. Coconut kernel and milk also contain enzymes, minerals, sugars, albumen, gum and tartaric acid. Oil contains caproic, caprylic, lauric, myristic, tridecanoic and undecanoic acids and triterpene alcohols, sterols and methyl sterols (Ghani, 2003).


Cultivated throughout Bangladesh.