Xylocarp, commonly known as coconut, is a unique fruit characterised by its hard, woody shell and fibrous husk. Botanically classified as a drupe, the coconut is highly valued for its versatile uses, both culinary and non-culinary.

Inside, the coconut houses refreshing coconut water, rich in electrolytes, and white coconut meat, which can be consumed fresh or dried. The meat is used in various cuisines, providing flavour and texture to dishes such as curries, desserts, and salads. Coconut oil, extracted from the meat, is popular for cooking and skin care due to its health benefits and moisturising properties.

Coconuts also play a significant role in traditional practices across tropical regions, often symbolising hospitality and abundance. The fibrous husk and shell have practical applications as well, used in crafts, fuel, and even as a natural fertiliser. With its myriad of uses, the xylocarp remains a cherished fruit celebrated for its flavour, health benefits, and cultural significance.