From Coco Farm to guest table: Dhuni Kolhu records growth in homegrown produce
Coco Palm Dhuni Kolhu has increased its use of ingredients produced at Coco Farm, strengthening the resort’s farm-to-table approach across its kitchens and guest dining experiences.
Between January and July 2026, Coco Farm harvested more than 2,032 kilograms of fruits, vegetables and herbs. The harvest included bananas, aubergines, fresh herbs and other produce grown on the island.
The farm also produced 426 jars of homemade jams and marmalade during the period, compared with 325 jars in the same period of 2025. The increase has enabled the culinary team to incorporate more in-house preserves into breakfast service and other dining experiences.
For chefs, the use of produce grown within the resort offers greater control over freshness, availability and menu planning. It also allows the kitchen to connect dishes and preserves with the island’s growing conditions, while reducing reliance on ingredients transported from elsewhere.
The resort produces coconut honey as part of its wider use of island resources. Locally made coconut oil is used by Coco Spa, extending the benefits of the farm beyond food and beverage operations.
The farm-to-table programme supports Coco Palm Dhuni Kolhu’s efforts to improve self-sufficiency and reduce food miles. Produce harvested on the island can move directly into kitchen preparation, preserving and guest-facing dining, reducing the distance between cultivation and consumption.
These ingredients feature in experiences including Coco Farm Dining, where guests can engage more closely with the garden and the culinary team. The farm grows basil, rosemary, aubergines, Scotch bonnet chillies and a selection of other herbs and vegetables.
Once a week, the resort hosts a signature Maldivian dinner in the garden. Chefs guide guests through each course, explaining the inspiration behind the menu while introducing traditional Maldivian flavours and ingredients. The format gives the culinary team an opportunity to present island produce in a setting close to where it is grown.
The resort’s Island Table experiences extend its dining programme to the beach and villa settings. A Champagne Breakfast is prepared on the sand for guests staying in selected Beach, Sunset Beach, Ocean Front and Deluxe Villas. Guests in Lagoon and Sunset Lagoon Villas are hosted on the west beach.
Beach Barbecue is held twice a week at Conch Bar beach. As the sun sets, chefs cook seafood, reef fish, prawns, cuttlefish, chicken and steak over fire. The menu is accompanied by sides, salads and desserts, allowing the kitchen to combine live-fire cooking with a broad selection of accompaniments.
The Private Pergola experience presents a five-course dinner in a beachside pergola, with candlelight and table service creating an intimate format for two guests. The experience requires coordination between the kitchen, service and set-up teams, from menu preparation to the timing of each course.
For guests seeking a villa-based experience, the Villa Grill brings a grill chef and server to the villa to prepare, cook and serve a barbecue meal. The format turns the villa into a private dining venue while allowing the culinary team to provide live preparation and cooking without moving guests to a restaurant.
Together, the Coco Farm harvest, homemade preserves, coconut products and Island Table experiences demonstrate how a resort kitchen can connect agricultural production with menu development and guest service. At Coco Palm Dhuni Kolhu, ingredients grown and made on the island form part of the dining journey from farm to table.
