In Europe, the only way we use to eat the coconut, it is when it becomes brown. Then we break it in two parts, drink the juice and eat the white flesh, most of the time, it does not taste anything, but we have the feeling that we are eating a piece of Tropics. On Tuvalu, even the germinated coconut is eaten. It is important to explain that the seedling cannot be eaten, just the flesh inside.
The first way of cooking this germinated coconut is to mix it with todi (the sap of the coconut tree – again!) and sugar. This mix is baked and called UTANU.
The second way is to shred all the flesh of the coconut (the germinated and the usual one) and to mix it with todi. Then, the Tuvaluans cookers put it in the fridge and eat it as a salad called Vaite.
There are many other ways, but this two ones are the most common ones on Tuvalu.