Humans have put nearly every part of the coconut tree to good use. Unique among edible plants, the coconut fruit?s many culinary incarnations ? from curries to pi?a coladas ? are well-recognized as a mainstay of coastal cuisines all over the world. However, its utility outside the kitchen far surpasses the imagination of those in geographical areas where coconut palms are not as abundant. Constance L. Kirker and Mary Newman trace the long history of this versatile source of oil, sugar, milk, fibre and more. Native to the central Indo-Pacific region, coconut travelled to the rest of the world with migrant populations and, later, Arab and European traders. It remains an essential feature of Hindu rituals, Sri Lankan weddings and Polynesian kava ceremonies, among others. Today, governments and entrepreneurs around the world are trying to capitalize on its newly minted status as an exotic ?superfood? ? sometimes to the detriment of local populations who have cultivated it for centuries.