• The complete coconut experience; tag along with the locals who scale the swaying palms
  • Identify the ripest fruits and discover which types are best for drinking and cooking
  • Quench your thirst with fresh, young coconut water or try coconut-inflected mixology

National emblem the coconut palm can be found on every Maldivian island, including Rangali and Rangalifinolhu—both of whom boast far too many trees to count. Some grow as tall as 100 feet, and indigenous folklore credits a magician, or fanditha, with coaxing coconut palms into existence to appease the hunger of the atolls’ first settlers. A little coconut intel: there are multiple words for this fruit in the local language. See if you can tell an immature kihaaku from an adolescent gabulhi or fully grown kaashi. We do know that nothing quenches an equatorial thirst like electrolyte- and vitamin-rich kurun’baa (young coconut) water. If you love coconut water, join the Conrad team members tasked with scaling the swaying palms to cut down the coconuts. During this experience, you’ll learn how to identify when the fruit is ready to be cut, which types are best for drinking, and which ones the Maldivians use for their fiery curries. Once you realize that you may not be cut out to shimmy up palm trees, it’s time to try your hand at coconut-inflected mixology at Rangali Bar or to watch staffers weaving the emerald-hued coconut palm fronds into sustainably chic sun hats.