Coconuts, known locally as niu, are grown abundantly across the Hawaiian Islands and are synonymous with the tropical landscape. The presence of the palm, Cocos nucifera, is widespread today. However, the history of niu in the islands is complex, involving a deliberate act of ancient voyaging rather than natural evolution on the archipelago. This long-standing relationship established the coconut palm as a deeply integrated part of Hawaiian culture and survival.
The Arrival: Coconuts in Ancient Hawaiʻi
Coconuts are not indigenous to Hawaiʻi; their arrival is attributed to the early Polynesian voyagers who settled the islands, likely beginning around 500 to 700 CE. These ancient navigators brought a curated collection of plants and animals necessary for establishing a new home, collectively known as “canoe plants.”
The coconut was one of the most important items carried aboard the double-hulled sailing canoes, providing sustenance for the long journey and settlement. The immature fruit offered a sterile drink, while the mature meat provided fats and nourishment. Upon arrival, every part of the niu was utilized, quickly establishing its foundational role. The fibrous husks were twisted into strong cordage called ʻaha, used extensively for lashing canoes, nets, and construction. Leaves were woven for thatch and baskets, and trunks served as material for drums and small canoes.
Distinguishing Hawaiian Coconut Varieties
Coconuts cultivated in Hawaiʻi are categorized based on physical traits and traditional uses, reflecting intentional selection by Polynesian ancestors. The two primary traditional types were distinguished by husk thickness and the amount of water and meat they contained.
Niu Kafa
The Niu Kafa type is characterized by a thick, fibrous husk and an elongated, angular shape. This variety was prized for its coir, the strong fiber used to produce ʻaha cordage for lashing and weaving.
Niu Lahi
In contrast, the domesticated type, sometimes called niu vai or Niu Lahi (meaning “thin” or “fine” coconut), has a thinner husk and a more spherical shape. This variety was cultivated primarily for consumption, valued for its abundant, sweet liquid and thinner shell.
Beyond utility, some varieties held special cultural significance, often distinguished by husk color. The niu hiwa has a dark green or black husk and was historically reserved for ceremonial, medicinal, and royal uses. The niu lelo variety, with its reddish-yellow husk, was considered secular and used for general purposes.
Coconuts Today: Cultural Uses and Commercial Status
Today, the coconut palm remains a ubiquitous feature of the islands, but its commercial status is minor. Hawaiʻi is not a major global exporter of coconuts or coconut products; most coconut water, oil, and sugar consumed locally are imported from other Pacific and Asian nations. The Hawaiʻi Department of Agriculture does not track production statistics for the crop, reflecting its small economic output.
The majority of niu grown today serves local consumption, cultural practices, and ornamental purposes for the tourism industry. The fruit is used in local foods like haupia, a traditional coconut milk-based pudding, and shells are crafted into musical instruments like the puniu (knee drum). The tree’s cultural significance endures, as the niu is considered a kinolau, or body form, of the god Kū.
The coexistence of the palm with modern society has created a unique regulatory environment. Because a falling coconut poses a significant safety risk, trees lining beaches, resorts, and roadways are routinely trimmed. This practice, sometimes called “hotel trimming,” is a compromise between preserving the tropical aesthetic and ensuring public safety. Furthermore, the local niu population faces threats from invasive pests like the Coconut Rhinoceros Beetle, requiring significant control efforts.