Coconut, known as Thenga in Malayalam, is a versatile tropical fruit widely used in South Indian cuisine, especially in Kerala. It has a hard brown shell, a thick layer of white, mildly sweet flesh, and refreshing coconut water inside. Thenga is used in many forms—freshly grated, sliced, ground into paste, or as coconut milk and oil—adding richness, aroma, and natural sweetness to curries, stir-fries, chutneys, and desserts.