Celebrate National Coconut Day in Nashville the Right Way

June 26 marks National Coconut Day, an annual celebration spotlighting one of the world’s most versatile and nutritious foods. Established in 2019 by the Coconut Coalition of the Americas, the holiday highlights the coconut’s environmental sustainability, economic impact, and its culinary, health, and beauty benefits.

Why Coconuts Matter

  • Nutrient‑dense & hydrating: Coconut water is a natural electrolyte source (full of potassium and sodium), ideal for hydration.

  • Versatile in cuisine and wellness: From savory curries and smoothies to skin and hair care, coconut enjoys wide use across industries .

  • Sustainable superstar: Every part of the coconut tree is usable—from meat and water to shells and husks—earning names like “tree of life.”

For Nashvillians tuning into wellness, National Coconut Day is a perfect excuse to infuse local kitchens, cafés, and wellness routines with a tropical twist. 

5 Ways To Enjoy Coconut in Nashville

  1. Coconut Water Wake‑Up at International Tea & Coffee Co.
    Start your day with natural coconut water (or add it to smoothies). This local shop in East Nash stocks refreshing options perfect for post‑workout recovery. 

  2. Swap in Coconut Oil at Home Cooking
    Use virgin coconut oil in your stir‑fries, roasted veggies, or coffee. It adds flavor and healthy medium‑chain triglycerides (MCTs)—but keep portions modest since it’s still high in saturated fat. 

  3. DIY Coconut‑Topped Greek Yogurt Bowls
    Combine Nashville Made granola, Greek yogurt, fresh fruit, and a sprinkle of unsweetened coconut flakes—a balanced breakfast rich in protein, fiber, and healthy fat.

  4. Nashville Smoothie Stand: Coconut Mango Blend
    Blend coconut milk, frozen mango, banana, and a handful of greens. Bonus: use locally sourced fruit from Nashville farmers’ markets.

  5. Coconut Shell Bowl at Home
    Upcycle coconut shells from local groceries into eco‑friendly serving bowls—great for smoothie bowls, snacks, or organizing your kitchen.

Try It: Tropical Coconut & Quinoa Power Salad

A fresh, protein‑rich salad perfect for summer dining on porches or rooftop patios, made famous by Shari Rozaknsy

Ingredients (serves 4):

  • 1 cup quinoa, rinsed

  • 1 ¼ cups coconut water

  • 1 cup diced mango

  • 1 ripe avocado, cubed

  • ½ cup unsweetened coconut flakes, toasted

  • ¼ cup chopped cilantro

  • 2 green onions, thinly sliced

  • Juice of 1 lime

  • 2 tbsp extra‑virgin olive oil

  • Salt & pepper to taste

Instructions:

  1. Cook quinoa: Cook quinoa in coconut water (instead of plain water) until fluffy (≈15 min); let cool.

  2. Prep mix‑ins: In a large bowl, combine quinoa, mango, avocado, coconut flakes, cilantro, and green onions.

  3. Dress & season: Whisk lime juice, olive oil, salt, and pepper; toss everything together.

  4. Serve: Enjoy at room temperature or chilled. Optional garnish: a sprinkle of pepitas or feta.

Nutritional highlights: plant‑based protein, healthy fats, fiber, and vitamins—ideal post‑yoga fuel or a fresh lunch option.

National Coconut Day is more than fun—it’s a reminder that wholesome nutrition and sustainability go hand‑in‑hand. Whether you’re sipping coconut water post‑workout or crafting a colorful coconut‑quinoa salad, you’re making mindful choices that support both personal health and the planet.

Tala Shatara
Author: Tala Shatara

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