This luxury Maldives resort now has its own ‘Coconut Master’, tasked with transforming the local fruit into liquid gold. Olivia Palamountain reports
Vakkaru Maldives, in the Baa Atoll, has appointed its first-ever “Coconut Master”, who will ensure the 2,500 coconut trees lining the island’s shores and walkways are used to best advantage.
The resort, whose name means ‘Coconut Timber” in Dhivehi, the local language, has long celebrated the versatile fruit in its cuisine, spa treatments, and guest experiences.
Now, Vakkaru has gone a step further by hiring Mohamed “Mody” Hasan to oversee the harvesting and transformation of coconuts into coconut oil. 
Hasan, a Maldives native from the northern island of Kulhudhuffushi, brings a lifetime of experience to his role.
“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,” Hasan explains. “Many guests love the scent of the coconut oil, and some even try the warm, crispy grated coconut from the pan.”
The process of creating coconut oil is both labour-intensive and traditional.
Hasan and his team of coconut climbers select the finest fruits from across the island. He then grates the coconut meat by hand, turning it into coconut milk before boiling it to separate the curds from the oil.
The resulting pure oil is bottled and used throughout the resort, from spa treatments at Merana Spa to cooking in the resort’s restaurants.
Vakkaru Maldives prides itself on its zero-waste approach to coconuts. Beyond oil production, the resort incorporates every part of the fruit into its operations.
Examples include a coconut sorbet featured on all dessert menus, coconut milk offered as an alternative to regular milk and coconut leaves used in crafts programmes and villa decorations.