The Coconut Palm probably originated in the West Pacific Ocean and Indian Ocean islands. However, it has been spread by mankind to all tropical coasts. In the continental U.S., it is found in South Florida and the southern tip of Texas. 

There are many varieties of the coconut palm, from dwarfs to the familiar tall trees that reach a height of 80 feet. All have a grayish-brown trunk with prominent ring scars. The base of the trunk is usually swollen and the trunk is curved. The fiber matting at the base of the leafstalks is well developed, resembling cloth. The broad leafbases do not encircle the trunk and there is no crownshaft.

The flower stalks have two bracts (leafs); the first one, the shortest, is on the base of the stalk; the second becomes the large, pointed woody leaf that remains a part of the tree until the last of the fruit ripens and the stalk falls. The stalk has a few simple branches, a very few large female flowers near the base, and a large number of male flowers scattered about. The fruit takes 9 to 12 months to ripen after the flowers open. A mature fruit is ellipsoid in shape, 12 - 18 inches long, and 6 - 8 inches in diameter.

The fruit contains the coconut, one of the largest plant seeds in the world. It is composed of a fibrous outer husk covering a hard woody shell. A white meat, called copra, lines the inside of the shell. This meat can be shredded and used in baking. It can also be pressed to extract coconut oil for use in baking and cooking. The inside of the coconut is hollow and may contain coconut milk, which is a primary ingredient of daiquiri, an alcoholic beverage. It's also used in the manufacture of soap, lubricants, and margarine. The outer husk is composed of coir, a fiber highly resistant to salt water, that is used to make doormats, brushes, baskets, and brooms.

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