Coconuts are synonymous with tropical paradise…and Kurumba is synonymous with everything coconut. “Kurumba” actually means “young coconut” (the green kind that you get coconut water from) in Dhivehi. Literally the signature resort for Cocos nucifera, Kurumba incorporates this eponymous omnipresence every part of your visit.
Your arrival on the island is greeted with cold cloths perfumed with coconut essence and a refreshing coconut sorbet. Every restaurant and bar features some creative coco-concoction. The Kandu bar serves a frozen Coconut Martini (coconut sorbet, coconut water, toasted coconut infused vodka), as well as a Coconut Mojito. They also make one of the best Pina Colada’s I’ve enjoyed in the Maldives (I’m a bit of a Pina Colada fan and make a point to have one at every resort I visit). The Café offers a distinctive Coconut French toast prepared with stewed mango, jack-fruit, pistachios and mascarpone.
As it happens, all of these coconut preparations are made with coconut from the island. Using the coconut is fairly obvious, but Kurumba also has the only press for making their own coconut oil. They take mature coconut (not a “Kurumba”), split it, remove the white fruit, shred it, dry it in the sun, and run it through the press. Upul, their resident Horticulturalist, demonstrated this process to me which produces 60-70 litres/month.
They not only use it in the kitchen, but also in their spa and even sell it in their shop and to other islands. The shop features the resort’s own “Coconut Flower” scent made in Sri Lanka and used in the room amenities as well.
