Temperatures of 20-30 degrees celsius. Single monsoon season lasting four months from June to September. Rainfall amount 700 mm/year. Basaltic soil (black cotton soil).
We threw a whole coconut a long time ago that grew into a coconut tree. It grows in bright sunlight and gets plenty of water from a water tank overflow.
Plant all year round (avoid peak summer). About 6 years from planting to first fruit. It has been producing fruit periodically since then. Roughly 10 coconuts once a month, usually over the monsoon and winter seasons. Market rate of total harvested produce over two years is Rs. 1500/-. The tree should produce fruit for 10-15 years.
We use the space around the tree for compositing kitchen waste so it must get plenty of nutrients.
Moth and butterfly larvae and beetles feed on coconut palms.
Coconuts are known to be extremely nutritious. They are rich in fats, carbohydrates, proteins and plenty of minerals.
The green coconut can be stored for a month. Cut it open to drink coconut water. Dried brown husky coconut can be stored for months outside. Once broken the white flesh can be removed and used. The white flesh can also be chopped/grated and stored in the freezer for several months.
Coconut barfi (sweet dish)
In a wide bottom pan, cook 2 cups of grated coconut + half cup of sugar or jaggery. Stir on heat till nearly dry. Add 1 to 2 cups of milk powder, a few tablespoons at a time till the mixture comes together. Take off the heat and spread in a flat layer at the bottom of the pan. Cut into squares or diamonds and store. It will stay for several weeks in the fridge.
Coconut milk curry
Take a cup of grated cocconut and two cups of water and grind together or press together by hand. Push the mixture through a fine mesh sized filter to make coconut milk.
In a pan, heat a tablespoon of oil and add 1 teaspoon of cummin seeds + 1 bay leaf + 1 black cardamom. Add 1 chopped onion and fry till translucent + 1 grated teaspoon of ginger + 1 teaspoon of grated garlic + half a cup of tamoato puree + 1 teaspoon of chilli powder + a small bunch of fresh corriander leaves + 1 teaspoon of garam masala + 1 teaspoon of salt + 1 cup of coconut milk + chicken or soya chunks or mixed vegetables (carrots, mushroom, peas, potato) and cook till done. This works well if you replace the coconut mil with an equal amount of yoghurt too.