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Coconut Tree in Balinese Perspective

Article by Yoss Adhi Putra

To the western eye the mature coconut palm is the epitome of the tropics, but to the Balinese it merely represents a source of life. Every component of the palm – from its leaves, trunk and fruit is utilized on a daily basis.

Coconut trees are ubiquities in village, where there are equally important secular and religious life.Most importantly for the Balinese, the coconut palm provides essential raw materials, in the form of frond, to make all sorts of offerings to appease the Gods. Daily offerings and elaborate temple decorations are created from young coconut leaf and carefully pinned together with pieces of leaf spine. The immature yellow nut from the coconut palm also features prominently in certain Hindu rituals. It is often used as a container for holy water and is a vital component in the tooth filing ceremony that marks the rite of passage for young Balinese adults.

Every 210 days a tear in the local calendar,the Balinese make special offering to the coconut tree, which provides raw material for a multitude items are used in everyday life. Farmers pray for a plentiful harvest, then sprinkle the tree andoffering with holy water. A productive tree provides from fifty to a hundredsmature nut annual for about fifty years.

Coconut WoodCoconut wood has always been used by the Balinese in construction as it is incredible strong and decay resistant. When polished this wood shows a stunning combination of dark and light grains that mottle with age and is popular for furniture design.

Coconut ShellThe hard flecked shell of the coconut has traditionally been shaped into kitchen utensils such as bowls and scoops. However, in recent years Balinese artisans used it as yet another natural resource to craft into trinkets for the tourist trade as well as buttons for the fashion industry.

Coconut RootMost of Balinese use its root for medicine instead a medicine from the coconut flesh or oil.

Coconut Leaf Hats, fans and basket are just as a view of the items made from coconut palm. In Bali the leaves are also woven into offering and temple decorations.

The HuskThe entire coconut is used and nothing is discarded or goes to waste. The outer fiber of the husk makes an excellent source of fuel and is the ideal fire starter for a BBQ. Meat and fish prepared over a coconut husk grill has a delicious smoky flavour. Pieces of the husk are also set aside to be used as an abrasive scourer to clean particularly dirty pots and pans. Other uses for the husk are in the production of mats, brooms and rope.

Young Coconut WaterThe water from a young coconut makes a delicious thirst-quenching iced drink and the creamy white flesh is equally as tasty. Coconut water is actually sterile and is often consumed to neutralize upset stomachs and minor poisonings.

The Coconut Meat / Flesh Grated flesh from the mature coconut is commonly used in Indonesian cooking. It is also soaked in water and squeezed repeatedly to produce coconut milk that is an ingredient for spicy curries and traditional sweet puddings. The inner meat from the nut is boiled at high temperature to produce the natural oil that the Balinese like to cook with. Dried coconut meat is also manufactured into a bi-product called copra that is an internationally known base for soaps, margarine and cosmetics.

Sugar PalmThe Balinese also use leaves from the sugar to make offering to the Gods. The back matting oar he leaf base issue for thatching temple roofs.

LontarThe lotar palm provided the raw material for everyday articles. Here the leaves are woven to collect sap from the a lontar palm. The trunk is used for firewood and timber, the fruit for eating and the production of an alcoholic beverage and the sap for sugar.

About the Author

Yoss is editor of website Bali Hotel Booking. He also maintain other websites such as Bali Holiday, Bali Transport Service and Wisata Ke Bali