THE MALDIVES RUNS ON COCONUTS. Every part of the fruit from the country’s national tree is a household item, used throughout its atolls, from its meat to its husks to its oil. At Vakkaru Maldives, (from US$1,188), they even have a dedicated Coconut Oil Master who turns fresh coconuts into Maldivian liquid gold.
Mohamed ‘Modu’ Hasan grew up on the northern island of Kulhudhuffushi, where from a young age he made coconut oil for his family to use in the kitchen. At Vakkaru, he walks the island with his fellow coconut climbers, plucking only the best quality coconuts, to begin the traditional oil-extracting process.
After picking his daily bounty, Hasan methodically grates the coconut meat by hand, slowly making coconut milk before boiling it until the curds separate from the oil. He then spoons the pure coconut oil into bottles to be poured onto the backs of guests during spa treatments at the resort’s Merana Spa. “The best part about making the coconut oil is when the grated coconut cooks over the fire, and the smell slowly emanates as it turns into small, crispy pieces,” he says. “Many guests love the scent of the coconut oil, and some even try the warm, crispy grated coconut from the pan.”
Check out the best in Maldives’ hospitality as voted by readers in the Travel + Leisure Luxury Awards Asia Pacific 2024.
Image courtesy of Vakkaru Maldives.
The information in this article is accurate as of the date of publication.
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Written By
Katie Lockhart
Katie Lockhart is a travel & food journalist and copywriter traveling full-time around Asia. She writes ..Read More
