Coconuts are generally classified into two general types: tall and dwarf.
Like other fruits, it has three layers: the exocarp, mesocarp, and endocarp.
The exocarp and mesocarp make up the "husk" of the coconut.
The mesocarp is composed of a fiber, called coir, which has many traditional and commercial uses.
The shell has three germination pores (micropyles) or "eyes" that are clearly visible on its outside surface once the husk is removed.
A full-sized coconut weighs about 1.44 kg (3.2 lb).
They form a regular part of the diets of many people in the tropics and subtropics.
Coconuts are distinct from other fruits for their large quantity of "water", and when immature, they are known as tender-nuts or jelly-nuts and may be harvested for their potable coconut water.
When mature, they still contain some water and can be used as seednuts or processed to give oil from the kernel, charcoal from the hard shell, and coir from the fibrous husk.
The endosperm is initially in its nuclear phase suspended within the coconut water.
As development continues, cellular layers of endosperm deposit along the walls of the coconut, becoming the edible coconut "flesh". The oil and milk derived from it are commonly used in cooking and frying, as well as in soaps and cosmetics.
The husks and leaves can be used as material to make a variety of products for furnishing and decorating.