The big, round fruity package with a lot of nutritional love to give

World Coconut Day may be marked today (September 2), but let's be honest, nobody needs an excuse to celebrate this super nutritious and delicious fruit.

Biologically, the coconut is a seed, nut, and fruit all in one package and every part can be used, from the water inside the shell and even the outer husk.

The oil can be used to moisturise skin, or for cooking and baking, and the coconut milk can be used to make ice cream, sauces and soups.

It's a nutrient-rich superfood and is now packed into products from hydrating drinks to creamy curry sauces.

The coconut flesh is also full of anti-viral and anti-microbial properties, and the seed provides fibre, Vitamin B6, iron, and stacks of important minerals.

Grown in tropical areas, the coconut has endless uses and can be found packed into the most unlikely of products. We love it in these Carman's Porridge Sachets with Super Berry & Coconut — the perfect way to start the day.

World Coconut Day is celebrated every year on September 2 , as a way to highlight and raise awareness about the importance and benefits of coconut.

Coconuts have multiple benefits and is one of the most versatile fruits because almost every part of the outer and inner layers can be used in some way.

They produce oil, water, milk, sugar, flakes, flour, and even the husk can be used to make fire or use as a bowl or cup.

Coconut oil contains various anti-fungal, anti-viral and antibacterial elements, as well as many antioxidants.

The coconut belongs to the drupe family and is mostly found growing in tropical climates, most commonly in the Asian-pacific region.

Cook it

The sweet, creamy flesh of this tropical nut can be used in both sweet and savoury dishes. Whether using the coconut cream, milk, water or flakes, keep an open mind when it comes to coconut.

An easy start is to simply substitute the cream or milk in any curry recipe for coconut cream/milk. Make a direct swap and savour the different flavour immediately.

Another easy option to give you a taste of the tropical is a simple coconut cake, baked with a handful of store cupboard ingredients.

1. Sift 225g of self-raising flour and a pinch of salt into a mixing bowl.
2. Rub in 115g of soft butter with your fingertips until the mixture resembles fine breadcrumbs.
3. Stir in 115g of sugar, 100g of coconut flakes, 2 eggs and a few tablespoons of milk.
4. Spoon the mixture into a greased loaf tin.
5. Bake at 160°C for 30 minutes.
6. Remove the cake from the oven and sprinkle with the extra coconut.
7. Return the cake to the oven and bake for an additional 20-25 minutes.

Turn out onto a wire rack to cool completely. You can decorate with white chocolate and fresh lime for extra zing.