Sprouted coconuts, also referred to ascoconut sprouts, are the edible spherical sponge-likecotyledons of germinatingcoconuts. They have a crunchy watery texture with a slight sweetness. They are eaten in coconut-growing countries either as is or as part of various dishes. They are not commercially produced. They are also known variously ascoconut pearls,coconut embryos,coconut candy,coconut apples,coconut cotyledons or simplycoconembryos orcoconapples.[1][2][3]
Sprouted coconuts have a variety of names in countries where coconuts are native or cultivated. They are also known asvara inFijian;tumbong ng niyog,buwá ng niyog ortubo ng niyog inFilipino;iho orlolo inHawaiian;morund inKonkani;tumbong kelapa inMalaysian andIndonesian;pongu inMalayalam;niu tupu inNiuean;oʻo inSamoan;manzanas de coco inSpanish;ʻuto inTahitian;seembu inTamil; andbot-bot,buwa,buha, orbula inVisayan languages.[4][5][6][7] They are also known as "queen's bread" inHawaii.[8][9]
Sprouted coconuts can be found inside sprouting mature coconut fruits. They can range frommarble-sized to completely filling the cavity inside theendosperm of the coconut seed. They grow to maximum size at around 20 to 24 weeks after germination. They are technicallyhaustoria, as they are cotyledonary structures that absorb nutrients and water from the solid and liquid endosperm, in this case, as food for the growingembryo.[10][11]
Sprouted coconuts are preferably eaten while still fresh and small, as older larger sprouts tend to become rancid and have an unpleasant soapy taste.[1]
Sprouted coconuts contain around 66%carbohydrates, around 64% of which are soluble sugars. They contain considerable amounts ofdietary fiber and minerals (particularlypotassium,manganese,calcium,phosphorus, andmagnesium).[12]
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