Sprouted coconut

They are eaten in coconut-growing countries either as is or as part of various dishes.

They are also known as vara in Fijian; tumbong ng niyog, buwá ng niyog or tubo ng niyog in Filipino; iho or lolo in Hawaiian; morund in Konkani; tumbong kelapa in Malaysian and Indonesian; pongu in Malayalam; niu tupu in Niuean; oʻo in Samoan; manzanas de coco in Spanish; ʻuto in Tahitian; seembu in Tamil; and bot-bot, buwa, buha, or bula in Visayan languages.

They can range from marble-sized to completely filling the cavity inside the endosperm of the coconut seed.

They are technically haustoria, as they are cotyledonary structures that absorb nutrients and water from the solid and liquid endosperm, in this case, as food for the growing embryo.

They contain considerable amounts of dietary fiber and minerals (particularly potassium, manganese, calcium, phosphorus, and magnesium).