Have you heard about the coconut sprout aka maranda? Have you ever seen it? Did you know it was edible? This blog will answer all the questions around this fascinating and nutritious ingredient.

The coconut tree (cocos nucifera, belonging to the Arecaceae family), also known as Kalpataru or “The Tree of Life”, has many uses. Every part of the coconut tree is useful, yet it is mainly cultivated for its fruit.

While we all know about coconut since it is an integral part of Indian cuisine and is used in various dishes ranging from gravies to desserts. Some of the commonly known subparts of the coconut include coconut water, coconut meat, coconut shell, etc yet many hardly know or have even heard about the coconut sprout.

What few people know about is one such subpart called as the “coconut sprouts”. Coconut sprouts grow from mature coconuts through germination.

During coconut germination, the embryo, which lies near the germination pore and is embedded in the endosperm, begins to grow into a specialized structure called the sprout or haustorium by absorbing all the nutrition from the endosperm for growth. It then fills up the entire cavity within 22-24 weeks. This sprout has nutritional and functional properties.

About Maranda

In my hometown, Kokan this bulb-like structure is known as “Maranda”.

This bulb-like structure is white to off-white, and it appears like cotton but is spongy, firm, and fibrous at the same time. This sprout is edible, hydrating, and highly nutritious.

In terms of taste, it is sweet and juicy. The size of this sprout varies from small to big till the leaves start coming from the shoot.

Other Local Names for coconut sprouts

• Nariyal ka Ankur ( Hindi)
• Naralacha Komb (Marathi)
• Morund (Kokani)
• Thengai Poo (Tamil)
• Bonda (Tulu)
• Tumbong ng Niyog/ Buwa ng niyog (Filipino)
• Coconut treasure, Cococnut apple

Shelf life

Coconut sprouts can stay in the fridge for 2-3 days in glassware or BPA-free plastic containers. For longer storage, they are best stored in the freezer for months in freezer-safe glassware or BPA-free zip lock pouches.

Nutritional Benefits

Coconut sprout is low in calories and high in nutrition. It is a rich source of many essential nutrients like Omega 3, amino acids, minerals, proteins, vitamins A & C, and a large number of phytoconstituents. It is known for its strong antibacterial, anti-inflammatory, and antioxidant properties

A study from 2018 states coconut sprouts contain 66% carbohydrates along with significant amounts of dietary fiber, polyphenols, minerals and antioxidants.

Researches also state that it reduces blood pressure, treats anaemia, lowers cholesterol levels, supports immunity and improves digestion ( mainly constipation). One study states, it is consumed to reduce the risk of stomach ailments, particularly Helicobacter pylori, while another states it reduces the risk of colorectal cancer.

As per a study published in 2022, coconut haustorium could be used as a functional food ingredient, as a mineral enhancer and as a source of antioxidants for both therapeutic and industrial purposes.

Since there are very few studies to back these claims more in-depth research is needed on this ingredient.

Culinary use

• Just as it is as a snack with salt and spice
• Salads
• Sabzi like Poriyals
• Candies
• Desserts like Halwas and ice-creams
• Dosas and Chutney
• Extruded snacks
• Wines

Summary

Coconut sprouts, also known as Maranda, are not just tasty, but they are also healthy. Commonly sold as street food in South India, they make for a nutritious and wholesome snack. So the next time you come across one, make sure that you try it out.

But beware, even though Maranda, just like palmyra sprouts is edible, eating them in limited quantities is recommended. Excessive intake may cause or aggravate digestive or gut issues.