Calling MMore Than A Nut, near Rajagiri Hospital, Aluva, Kerala, a coffee shop reduces what founder Ubais Ali envisions for the brand. For context, everything in the coffee shop is made of coconut or from the product of a coconut tree — the tables and benches, tableware, lampshades and the walls, and even the dust bin and garden lights. “It is not without reason that the coconut tree is referred to as the Kalpavriksham [wish-fulfilling tree],” says Ubais passionately as he shows us around the cafe.

The shelves are lined with products made under the MMO (Mezhukkattil Mills Originals) brand, an oil mill his father started in 1976. The cafe is located outside the mill (which is not a fair description of the large factory-like unit) on the roadside, for easy access to those driving past. The menu boasts coconut-based beverages and confections, all of which are prepared in the second-floor kitchen/bakery of the factory, especially built for R&D. 

Ubais talks about advocating for coconuts and their goodness. “We see a lot of content about raisins and almonds from other countries. How about we push our produce? Like coconuts, in this case.”  

Since it is a topic close to his heart, he elaborates on how we can benefit from coconuts from a health and lifestyle perspective and, of course, as a means of livelihood for agriculturalists and entrepreneurs creating value-added products. A note placed outside the cafe would resonate with most Malayalis. It points out how the coconut is part of our everyday lives, yet how undervalued it is. And it is from that thought that more MMore Than a Nut came to be.  

Apart from the cafe, where every item of decor and cutlery is made of coconuts, the store stocks everything from coconut oil (including virgin coconut oil) and coconut milk [powder] and dessicated coconut to butter, cooking paste, vinegar and flour made of coconuts sourced from Kerala. 

Since Mezhukkatil Mills exports their products, this cafe serves as a store for those looking to purchase these. Then there are utensils, homeware, mats and accessories made of coconut byproducts. The shop showcases how coconut can be used in different ways, like how the wood can be used to make wall or flooring tiles and pieces of coconut shell can be used for flooring to give the effect of mosaic and as cladding too.  Mezhukkatil Mills has won several awards from the Government for its innovation in products and packaging design as well.   

“With this cafe, we want to showcase our products and, more importantly, the potential of coconuts and what can be done with them apart from the regular uses!” Ubais adds. 

Although at times it may appear forced — coconut in every item — it is in line with Ubais’ belief and long-term plan. So there are travel cakes, which will last a few days without refrigeration — coconut banana, desiccated coconut cake, apart from the banana-coconut-chocolate cake. Coconut is either an infusion or, as in most cases, the flour of coconuts is used. Apart from cakes, there are muffins, cookies, brookies and even panacotta. The trials and research for these were done at the kitchen unit. 

The beverage menu includes hot chocolate with a twist — made with coconut milk instead of dairy, apart from smoothies like avocado and coconut, mango and tender coconut,  and caramelised pineapple and coconut. Then there is the ubiquitous neera, tender coconut water, and chilled matured coconut water. The tender coconut smoothie is perfect for hot days — the simple drink is a blend of the pulp and water of tender coconut. A dash of coconut milk adds a bit of drama. The seating area of the cafe opens out to the lawn.  

Ubais explains how neera is collected fresh and sourced before it ferments to become toddy and is chilled immediately. Not to be left behind the desserts are also tempting brownies, cheesecake, payasam and even baklava with pistachio and roasted coconut filling. He says that they researched how coconut could be used in various recipes and the combinations that would work, fine-tuning it before putting them out there.

 Ubais is committed to his mission to promote coconuts and talks about its uses and versatility on every occasion and platform. “We need to give the coconut its due...especially for those of us from Kerala.”