Does Where a Coconut Comes From Really Matter?

When we think of palm trees, we often imagine the quintessential image of tropical paradise, but these sturdy plants are much more significant than you might think. There are over 2,500 species of palm trees. Coconuts are a distinct product of these tall beauties but did you know that dates, betel nuts, and acai fruit all come from palms trees too? Amazing, right?

And while we now think we’ve discovered this remarkable new health fad, other countries believe that we must be down-right adorable because they’ve known this for centuries. So, since we’re a little late in the game we’ll help bring you up-to-speed on what makes a good coconut, where they come from, and how many different varieties there are.

First, let’s clarify one thing. Although there are different types of coconuts, there is only one species of coconut plant, which is the coconut palm. It’s the only type of palm tree that produces coconuts. There are dozens of different varieties, but they are divided into two main types: tall and dwarf.

Talls are the most common type of coconut palm, and they cross-pollinate, which means they share genetic material among trees. And as you can imagine, this leads to a lot of variations in the characteristics of the fruit. There are two main types of tall coconuts; nju kafa, which grow in the wild,  and the niu vai, which are domesticated. Most often these two types are named according to where they are grown, like the West African Tall.

The next type of coconut is the dwarf kind. Yep, these are small and they mostly self-pollinate, which means fewer varieties. These are the most popular to grow in home gardens and parks. And, like tall palm trees, dwarfs are usually named for their country of origin but here’s the kicker – the color of the young fruit is included in the name. For example Malayan Yellow or the Cameroon Red.

The variety of the coconut is called Cocos Nucifera – a name which originates from the Portuguese in the 16th century.

•    Coco = Portuguese for “grimace” – referring to the three holes on the bottom of the shell creating a face-like appearance

•    Nucifera = Latin for nut-bearing

Depending on what your end goal is for what you want out of the coconut, depends on the type and the stage in which you harvest it. Nam Hom is the type of coconut used to produce coconut water, and it’s plucked at a young stage of its growth. This particular variety is popular because of its aromatic flavor of coconut water in it. In fact, the name itself translates into “fragrant water.” If you want coconut cream or milk, the Krati coconut is the way to go. This type of coconut must be harvested at a mature state when the coconut meat has thickened but still has water inside of it.

Wondering where they all come from? The top five countries coconut producing countries include Indonesia, Philippines, India, Brazil and Sri Lanka. But that doesn’t necessarily mean they produce the highest quality. The Philippines exports more than $1 billion worth of coconuts to the US alone.

At Coconut Cloud, we work with suppliers who pull coconuts from the central regions of Ratchaburi, Smauth Songkram, as well as the southern regions of Prachuab Khiri Khan, Chump on, Nikon Si Hummerite and Putting. Why these areas? It’s important to us to pull coconuts from reliable sources that don’t cross contaminate. You’ve heard the saying, “Understanding where your food comes from.” Knowing the origin of the product your buying allows you to have the peace-of-mind of knowing you are getting a high-quality product that has been harvested in local and more sustainable conditions.

Even though coconut products are booming in popularity, some countries are not spreading the love to their farmers. In the Philippines, one of the world’s leading coconut producers, an estimated 60 percent of small-scale coconut farmers lives in poverty. Thus far, this hasn’t become a problem for countries like Thailand which have smaller farms and more stable sustainability.  

So much info, and so little time! No wonder people are going nuts over coconuts.

At Coconut Cloud we’re all about creating natural, coconut-inspired products that are clean and convenient. Our goal – to make your life easier, one coconut at a time! Check out our products today

The Role Fats Play in Your Brain Health

The Role Fats Play in Your Brain Health

The Role Fats Play in Your Brain Health

Fat, once thought of as an ugly word, is something you wouldn't dare associate with a healthy diet. Remember all the “fat-free” products we used to load up in our grocery carts to arm ourselves against the war on weight gain? Well, here’s a little secret.... just because you dress up a bag or box of processed food and call it “low-fat” doesn’t necessarily make it healthy. According to a nutritionist and Clean Plates founder, Jared Koch, “Most low-fat or fat-free foods will have sugar and chemicals to make up for the loss in taste, which renders them poor nutritional choices.”

Here’s what we want you to know...fat is good for you! In fact, our brains are composed of 60% fat. So, it should be no surprise that healthy dietary fat is a rich source of energy for the cells in our brains. The U.S. Department of Agriculture’s 2015-2020 Dietary Guidelines does not encourage a low-fat diet. In fact, it’s healthy eating style examples contain up to 35% of total calories from fat per day.  

But when it comes to your noggin, not all fats are created equal. Choosing the right kind of fats helps increase satiety, maximizes your metabolism, enhances the speed of nutrients through your body and protects against heart disease. So, what is considered good fat and bad fat? Let’s break it down:

• “Good” unsaturated fat – Monounsaturated and polyunsaturated fats are fluid or in liquid form. These fats lower disease risk. Foods high in healthy fats include vegetable oils (such as olive, canola, sunflower, soy and corn), nuts, seeds, and fish.

• “Bad” fats (Trans Fats) – These fats (in a solid form) increase disease risk, even when consumed in small quantities, and include foods that typically are processed with trans-fat from partially hydrogenated oil.

•    Saturated fats – These fats are not as harmful as trans fats, by comparison to unsaturated fats, but are best consumed in moderation. Foods containing large amounts of saturated fat include red meat, butter, cheese and ice cream.

Too much saturated fat can be harmful because it raises “bad” LDL cholesterol levels. This is where coconut oil as a saturated fat gets an unfair bad rap. Well, we’re here to set the record straight! What’s so interesting about coconut oil is that even though it’s a saturated fat, it actually gives you a “GOOD” HDL cholesterol boost. It also contains medium-chain triglycerides (MCTs) which are directly converted to energy, NOT fat, by your body.

Now that you’re in the know on the ‘good stuff’ in coconut oil, we have also created a high-quality fats cheat sheet below to make it easier for you!

Healthiest Fats

·       Olive oil (virgin)

·       Hemp Oil (unrefined)

·       Coconut Oil (unrefined)

·       Almond Oil

·       Macadamia Oil

·       Pecan Oil

·       Hazelnut Oil

·       Avocado Oil

·       Flax (unrefined/cold pressed)

·       Olives (green or black)

·       Avocados

Fats Better for Cooking

·       Coconut Oil

·       Grass Fed Butter

·       Macadamia Oil

·       Almond Oil

·       Pecan Oil

·       Hazelnut Oil

·       Avocado Oil (unrefined/raw)

·       Tea Seed Oil

·       Rice Oil/Rice Bran Oil

Healthy fats are important for nervous system function, good brain health, metabolism, digestion, and heart health. Knowing which sources are best is key to choosing the right fats. Plant-based fat sources are an excellent choice to get the vitamins, minerals and other nutrients that your body craves.

If you are looking for healthier alternatives check out Coconut Cloud products, which are 100% dairy free, non-GMO and Gluten Free. These products are minimally processed and contain the healthy, plant-based fats from coconuts, so think INSTANT brain-fuel. Plus, we have great recipes and a portable coconut oil. Visit our website to learn more. We are continuously creating healthy plant based products for today's health conscious consumer.


New Recipe! Matcha Green Tea Ice Cream

Matcha Green Tea Ice Cream


Our Matcha Green Tea Ice Cream will sooth your soul! Made with our Matcha Green Tea mix and only four other ingredients, you can feel healthy while indulging in your favorite treat. PLUS, the matcha is high in antioxidants and will boost your immune system! 


by Stephen Rogers and Hailey Dallas


  • 12 oz hot water
  • 4 TBS Coconut Cloud Matcha Green Tea instant latte mix
  • 7 oz almond milk
  • 3 ½ oz. agave syrup
  • 3 ½ oz turbinado sugar


  1. Warm the almond milk, agave syrup and turbinado sugar in small saucepan until the sugar dissolves.
  2. While that is heating, mix the Coconut Cloud Matcha Green Tea latte mix with the hot water and stir until dissolved.
  3. Stir the tea and almond milk mixtures together and chill in the refrigerator for 1 hour. (When churned later on, this will allow for a finer texture on the ice cream.)
  4. Churn in your home ice cream machine until it looks like soft serve consistency.
  5. Transfer to another air tight container for storing, and chill for another hour in the freezer until hardened. Then scoop and enjoy!

New Recipe: Vanilla Coconut Rice Pudding

New Recipe: Vanilla Coconut Rice Pudding

Vanilla Coconut Rice Pudding


Our new Vanilla Coconut Rice Pudding has the perfect combination of crunchy and creamy! Slivered almonds create the perfect bite while our Coconut Cloud Vanilla gives the pudding a smooth finish. Don't wait another minute and indulge yourself with this delectable snack!



by Stephen Rogers and Hailey Dallas


  • 1/2 cup cooked long grain or basmati rice (left over take-out rice works great for this!)
  • 1 cup warm water
  • 4 TBS Coconut Cloud coconut milk creamer – Vanilla flavor
  • 2 TBS sugar
  • 1/8 tsp cardamom
  • 1/4 cup golden raisins
  • 1/4 cup slivered almonds
  • Shredded coconut (sweetened or un-sweetened) for garnish *optional


  1. Combine Warm water and Coconut Cloud Vanilla creamer.
  2. In a large non-stick saute pan over medium heat, combine the cooked rice and half the coconut milk and heat until boiling.
  3. Reduce heat to a simmer until the mixture begins to thicken, 3 to 5 minutes.
  4. Increase to medium heat and add remaining coconut milk, sugar, and cardamom and cook until mixture begins to thicken again, about 8 minutes.
  5. Once thickened, pull from heat and optionally mix in the raisins and almonds.
  6. Either pour into serving dishes or a larger bowl, with plastic wrap directly on the surface of the pudding.
  7. Serve chilled or at room temperature and garnish with more almonds, raisins, and coconut if desired.


Recipe: DIY Hot Chocolate Mix

Warm up this winter season with our DIY Hot Chocolate Mix! This simple and easy recipe was made with the help of Johnson & Wales culinary students Stephen Rogers and Hailey Dallas. Make this mix and store for the next gloomy day, or gift it at your next dinner party! 


  • 1/4 cup powdered sugar
  • 1/8 cup cocoa powder
  • 1/3 cup Coconut Cloud coconut milk creamer, Original or Vanilla flavor
  • 1/8 tsp fine salt
  • 1/4 tsp cornstarch
  • Small pinch of cayenne pepper (optional)


  1. Combine all ingredients together either by sifting, whisking or pulsing briefly in a food processor. Dry mix can be stored for up to a year.
  2. 2 TBS of mix per 6-8 oz mug, just add hot water and stir!

Recipe: Turmeric Ginger Hummus

Recipe: Turmeric Ginger Hummus

There's no better way to get your plant-based protein than with hummus! We partnered with Johnson & Wales culinary students Stephen Rogers and Hailey Dallas who created one mouthwatering snack. Spice up your appetizer and try this amazing Turmeric Ginger Hummus recipe:


 1 15oz can of chickpeas, drained and rinse

2 TBS Coconut Cloud Turmeric Ginger Golden Milk Latte mix

4 oz. warm water

 1 clove garlic

 ¼ cup coconut oil

2 TBS lemon juice

2 TBS tahini paste

1 tsp cumin

2 tsp salt

 ¼ tsp paprik


  1. Mix the Coconut Cloud Turmeric Ginger Latte Mix with 4 ox warm water and stir until dissolve. Set aside.
  2. Melt the coconut oil in a microwavable bowl or in a small saucepan over the stove top. 
  3. In a food processor, combine chickpeas, dissolved Turmeric Ginger latte mixture, garlic, lemon juice, tahini paste, cumin, salt and paprika. Blend until combined. 
  4. Drizzle in coconut oil while blending. Blend until smooth. 
  5. Enjoy with your favorite fresh veggies or pita chips!

Coconut Cloud Announces Release of 3 New Dairy-Free Products

Coconut Cloud Announces Release of 3 New Dairy-Free Products

DENVER--(BUSINESS WIRE)--For coffee and tea drinkers, waking up to that perfect, steaming cup is nothing less than sublime. Until recently, all the vegan, dairy-free, and health conscious java drinkers out there had to forgo coffee nirvana as a delectable, plant-based coffee creamer didn’t exist. Tundalaya Inc., a company driven to make the superfood movement convenient, accessible, and creamy, changed all this with the launch of their Original Coconut Cloud non-dairy coffee creamer.

As a response to consumer demand, the company has just released three new coconut-cream based hot beverage products; to elevate the ritual of coffee and tea drinking to Zen-like, plant-based bliss. As with their flagship product, the new vanilla flavored creamer and the two vegan tea lattes, are made from pure, natural, plant-based ingredients. The brand is committed to offering 100% dairy, gluten, and soy free vegan products – with zero carrageenan or titanium dioxide, two additives often found in other powdered coffee creamer and liquid nut milks.

Coconut Cloud Vanilla is a dairy-free, powdered coconut milk creamer with a harmonizing touch of natural vanilla. A spoonful of this creamy, dreamy vegan creamer can be added to hot coffee, tea, or cocoa for a warming treat. Coconut, a nutritional powerhouse, is rich in medium chain fatty acids which are naturally anti-viral and anti-bacterial. The ‘good fats’ in coconut are also linked to improved brain function and enhanced metabolism. Another cup please!

For latte lovers, Coconut Cloud presents a tantalizing duo of healthy, dairy-free instant tea lattes - Matcha Green Tea Latte and Turmeric Ginger Golden Milk Latte. The antioxidant-packed, coconut-based latte mixes can be stirred into a cup of hot water, sipped, and savored.

Matcha green tea and turmeric are matches made in heaven for creamy, softly sweet coconut. Matcha, which is made by milling sun-dried green tea leaves into a fine powder, is brimming with compounds known as catechins. Research has shown that these antioxidants can help with everything from slowing the aging process to enhancing mood, giving latte drinkers a delicious mind-body wellness overhaul in a cup.

Turmeric is equally invaluable for well-being. The natural compounds in this healing root are linked to reduced inflammation, better cognitive function, and improved blood sugar levels. The dairy-free Turmeric Ginger Latte pairs turmeric with black pepper, which boosts the absorption rate of curcumin – turmeric’s most powerful antioxidant – along with warming, immune-strengthening ginger.

The Coconut Cloud line was designed for convenience so all consumers can enjoy better for you, plant-based eating, even on the go. Unlike dairy, there’s no need to worry about refrigeration – and these products come with a 12-month shelf-life.

Tundalaya has done it again, showing the world just how powerfully good-for-you that sunrise coffee or tea ritual, or afternoon moment of warm, creamy euphoria in a mug, can actually be. Elevate your cup.

The 3 new Coconut Cloud products are available on Amazon.

Check out the full Press Release here.

Eating Less Meat Could Save up to $31 Trillion (and Many Lives)

Eating Less Meat Could Save up to $31 Trillion (and Many Lives)

Switching to a plant-based diet, says a new study, can not only reduce premature death and significantly reduce global greenhouse gas emissions, it could also radically cut healthcare and environmental costs.

“Eat food…mostly plants,” Michael Pollan has written. Now, an Oxford University study out today confirms once again that this advice might not only extend our lifespans, but it also has huge repercussions for the planet and the global economy.

If everyone ate less meat and other animal products and followed guidelines already recommended for healthy eating—more fruit, vegetables, and whole grains and less meat, salt, and sugar—it would reduce global mortality by up to 10 percent and reduce food-related greenhouse gas (GHG) emissions between 29 and 70 percent, based on predictions for the year 2050, write Marco Springmann and colleagues in their paper published today in the Proceedings of the National Academy of Sciences. And, for the first time, they have directly linked what people eat to both health and environmental outcomes and the economic costs of those outcomes.

Making these changes, the study estimates, could also save up to $31 trillion, thanks to fewer damaging environmental impacts, reduced healthcare costs, lost work time, and premature deaths worldwide. In fact, the dollar value of these health improvements would be comparable to—or perhaps larger than—those of the environmental benefits.

We’ve heard similar messages before—that meat-heavy diets contribute significantly togreenhouse gas emissions and that shifting to less carbon– and nitrogen-intensiveplant-based meals could help curb climate change. We’ve also been told that eating less meat and more produce will help reduce cardiovascular disease, obesity, and related health problems, including diabetes.

But what Springmann, a post-doctoral researcher in Oxford’s Department of Population Health, and colleagues have done is look specifically at how much we need to reduce meat and other animal-sourced foods, and just how much more produce we need to eat to improve both the environmental and our health. The study also shows how much eating patterns differ around the world and the varying degrees to which diets would have to shift to produce environmental and health benefits.

Livestock is Responsible for Most Food-Related Emissions

Right now, the global food system—producing, processing, and consuming food and the waste that occurs along the way—is responsible for more than a quarter of all GHG emissions. According to the United Nations’ Food and Agricultural Organization about 14.5 percent of worldwide anthropogenic GHG emissions comes from livestock production. Of those emissions, cattle—raised for both meat and dairy—release about 65 percent of the most potent GHGs (carbon dioxide, methane, and nitrous oxide).

According to the authors, if we keep eating as we do now, by 2050, GHG emissions will increase by 51 percent worldwide. If, instead, we all begin eating as the U.S.—and other countries’—dietary guidelines recommend, those emissions would drop by about 29 percent. Cut back on meat and animal products still more, and these greenhouse gas releases could drop by as much as 70 percent.

The biggest overall reductions in these emissions are expected to come from countries with developing economies, particularly in East Asia and Latin America. But the biggest per capita reductions would come from already wealthy countries—like the United States or those in Western Europe, where most people eat about twice as much meatper person and where current food-related GHG emissions are about 53 percent higher than those in developing countries.

Cutting Back on Red Meat Could Add Years to Your Life

It’s now well established that unhealthy diets and excess body weight are among the greatest current contributors to premature mortality. For example, one U.S. National Institutes of Health study found that if Americans with the most meat-heavy diets add just one red meat serving per day, over 20 years, it can raise their mortality risk by 13 percent. Add an extra daily serving of processed red meat, such as bacon, hot dogs, or sausage, and that jumps by 20 percent.

And last fall, the World Health Organization found that red and processed meat can also increase risk for certain cancers. While other factors play a role, reducing the fat, cholesterol, and the extra calories and sodium associated with high meat consumption are now considered key components of a healthy diet.

For their study, the Oxford scientists “used specific food groups” Springmann told Civil Eats. “Each additional serving of fruit and vegetables reduces chances of heart disease and diabetes,” he explained. “Add more meat and you go in the other direction. It’s almost linear,” he said. Such data, Springmann explained, is found in so many studies that it’s now “basically an agreed fact” that high fat, meat-heavy diets are associated with poor health outcomes.

The scientists found that shifting to currently recommended dietary guidelines would avoid about 5.1 million deaths per year. If everyone were to become vegetarian, that number climbs 7.3 million. If everyone became vegan, nearly a million more early deaths would be avoided.

Because people in wealthy countries eat about twice as much meat as people in developing countries, that’s where the greatest per person health benefits from eating fewer animal products would come in. About half of these lives would be extended by dropping meat consumption by at least 50 percent and increasing fruit and vegetable consumption by at least 25 percent. Reduced incidence of heart disease, stroke, certain cancers and type 2 diabetes would account for most of these benefits.

“The changes would have to be quite dramatic,” to do this, says Springmann. “Red meat would have to be halved in Western high-income countries and [overall] in East Asia by about two-thirds, and the same in Latin America.” To achieve the maximum benefits would also mean increasing produce consumption “about 50 percent globally,” he explains.

Despite Warnings, World Meat Consumption Continues to Climb

Meat production and consumption is increasing, as more people worldwide “seek to achieve a more Western diet with increased protein,” explains World Wildlife Fund chief scientist and senior vice president Rebecca Shaw. Meanwhile, in the U.S. and Europe, meat consumption is “flat,” she says. “Not so much because of changing diets, but because meat prices are going up,” partly because exports to developing countries are limiting domestic supplies.

For most people, Shaw explains, it’s still “a complicated message” to “connect the health of the individual with the health of the planet.” But studies like this one help make the case. “Putting a dollar figure on these benefits, we’re hoping will encourage policy-makers and individuals” to shift toward healthy eating, says Springmann.

Here in the U.S., we have a long way to go to reap those benefits. According to a recent Harris poll, about 36 percent of Americans surveyed said they eat at least one vegetarian meal a week. Yet only 10 percent said more than half their meals were vegetarian and only 4 percent of those surveyed ate no meat at all.

And we are not outliers. The study found that fewer than than half of all regions around the world are balancing meat and plant-based foods as dietary guidelines recommend.

“The take-away message we want to illustrate is how large those benefits are if you move to plant-based diets,” says Springmann. “We don’t expect everyone to become vegan, but the more plant-based you get, the more benefits there are.”

For more from Civil Eats check out 

Power Plants - Coconut

Power Plants - Coconut

Coconut oil, often cold-pressed from the fruit, has been the indisputable breakout ingredient in the nutrition and beauty worlds for the last few years, winning fans who adore it for being a total wellness multi-tasker.

“People used to think coconut oil was unhealthy, because it contains saturated fats, but now we know that these saturated fats are different to those found in fatty meat,” says acupuncturist Jill Blakeway, director of the YinOva Center in New York City. “Coconut oil contains medium chain triglycerides (MCTs) which are metabolized differently in the body and are a great source of energy.”

MCTs have even been shown to increase energy expenditure in the body, she says, which means coconut oil can aid in weight loss. Plus, the oil contains something called auric acid, which gives it antimicrobial properties, Blakeway says “making it a good plant to ward off infections”

From a culinary perspective, coconut oil makes an awesome alternative to olive oil because it can handle up to 450 degrees of heat, giving it a high smoke point (i.e., the point at which the good compounds in an oil begin to break down and potentially problematic ones can begin to form). Try it in stir-frys, or to pan sear lean proteins. It also comes in handy in everything from baked goods to bulletproof-style coffee.

And beauty aficionados are enamored with it. “Coconut oil is by far my favorite beauty product, and I use it wherever I can,” says celeb nutritionist and beauty-foods evangelist, Kim Snyder. “It’s super hydrating, so it’s great for use on dry, irritated skin.”

Who should use it? “Everyone, everywhere,” she raves. It’s also a hair conditioner, star makeup remover, lip balm, and body scrub (when mixed with sugar or salt). No wonder so many wellness gurus love to use and recommend coconut oil.

For the full article visit


FedEx Small Business Grant Contest - VOTE NOW!

We need your help! We are in the running to win a $25,000 Small Business grant for Coconut Cloud! We would love our hard work and passion to pay off, but we need your help to be considered for one of the 10 finalist positions. Please click the "Vote Now" button below and cast your vote. Voting is open May 17th - June 13th and you can vote 1 time each day!

Coconut Cloud Press Release

Coconut Cloud: A Plant-Based Revolution in Coffee Creamers

It's official! Check out our Press Release announcing the launch of Coconut Cloud - our flagship brand and product.