By Clare Haggerty

Coconuts and coconut oil have been in the news lately for their health benefit claims for everything from slowing the progression of Alzheimer’s disease, reducing blood pressure, improving liver health, and treating digestive disorders to a key ingredient for weight management struggles.

While the research is still not definitive on these claims, the hard-shelled, hairy coconut is making waves among foodies and nutritionists.

While some may think coconuts are a giant nut, they are not.  They are actually a stone fruit. The name of this tropical fruit comes from the Spanish and Portuguese word, “cocos,”which means “grinning face.”  The three small indentations on the coconut shell definitely make the coconut seem appear like a smiling face.

Coconuts come in many different forms.  Take a stroll through the grocery store and you can find the whole coconut with its fresh meat, coconut water, dried coconut, coconut oil, coconut vinegar, coconut milk, coconut flour, coconut sweeteners, and more.

There are so many uses and possible health benefits of coconuts that author, Stephanie Pedersen decided to write an entire book about the virtues:  Coconut: The Complete Guide to the World’s Most Versatile Superfood.

For Pedersen, the coconut is more than a book title.  “Today, I enjoy coconut, in one form or another, at almost every meal,” Pedersen says. “All coconut foods are worthy additions to your diet.”

In her new cookbook, Pedersen shares ways to incorporate coconut in every meal of the day, including Pumpkin Coconut Chai Latte, Decadent Breakfast Quinoa, Coconut Chicken Chili, Avocado-Coconut Dip, and even Coconut Kettle Corn.