Question: What items can be made from a coconut shell?
About the article "Fruit", section "Nonfood uses".

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Coconut milk powder is an ingredient in most Southeast Asian cooking and is not the liquid inside a coconut.
It is prepared by soaking the grated flesh of a coconut in hot water or scalded milk, then straining the combination.
Coconut milk is classified as thick, thin, or coconut cream.
Thick coconut milk is the result of the first soaking and squeezing.
If this milk is refrigerated it separates, and the top layer is the cream.
Thin coconut milk is what is produced when one steeps the coconut meat a second time and then strains.
For an official world standard, see Codex Alimentarius, coconut milk, nr 240-2003 Canned coconut milk separates naturally.
The top layer can be spooned off for recipes calling for cream, or the two layers can be mixed together to get the most commonly called-for thick coconut milk.
Powder-like, fine texture, and white, coconut milk powder is manufactured through the spray drying process of raw unsweetened coconut cream.
Very different from the more widely available and coarser desiccated coconut made from the white coconut meat, coconut milk powder is a good substitute for fresh coconut milk and an alternative to animal milk for those who would like a completely vegan food.
However, many commercially available coconut milk powders list milk or casein, a milk protein, on their ingredient lists.
Vegans and those with milk allergy may need to prepare their own at home. 
Chancacas are a traditional Colombian coconut candy from Buenaventura, Colombia, a seaport city on the Pacific Ocean.
They are made with panela (unrefined cane sugar) and coconut.
Fresh coconut is preferable to dried shredded coconut, but either can be used.
The chancacas are chewy.
Zest of lime and cinnamon add flavor. 
Coconut jewelry has been made for generations by people in the rainforests and coasts of South America.
The three types of coconut used in the production of the rings and earrings are known as palm nuts.
The Pati (pah-chee), the Dende (den-day), and the Piasava (pee-ah-sava) palm nuts are related to the Tagua nut of Africa, also known as vegetable ivory.
When tumbled and polished these types of coconuts reveal the beautiful colors that lay hidden beneath their raw outer surface.
The Pati coconut, by far, has the most variation in color, ranging from light beige to dark brown.
Never displaying one solid color, even the darkest of Pati rings will reveal hints of reds and light browns.
The Dende coconut, closely related to the Licuri palm nut, exhibits a much deeper brown complemented by light beige streaks.
The Piasava coconut, with its hazel-brown shell, is the largest coconut that can be used for jewelry.
This allows production of larger hoops.
According to some makers of jewelry, after being worn for few weeks, the colors on the Piasava rings and earrings will slowly begin to change into a slightly darker, richer caramel brown.
Dende coconuts are also found in white, when they are young.
Mostly jewelry thus created from one coconut has a unique signature because every coconut is unique. 
Creamed coconut is a coconut product.
It is the unsweetened dehydrated fresh meat of a mature coconut, ground to a semi-solid white creamy paste.
It is sold in the form of a hard white block which can be stored at room temperature.
It has an intense coconut flavor.
In cookery it is chopped into pieces or grated before it is added to dishes.
By adding warm water it can be made into coconut milk or coconut cream.
Creamed coconut is added to Indian, Thai and Asian recipes to enrich curries and sauces.
In the west it is primarily used in confectionery items, ice cream, and sauces.
Not to be confused with the related coconut cream, which is a liquid.
Values per 100g: *Energy: 655.00 Kcal *Protein: 7.50g *Carbohydrate: 9.20g *Fats: 65.40g  
The husk and shells can be used for fuel and are a source of charcoal.
Activated carbon manufactured from coconut shell is considered extremely effective for the removal of impurities.
The coconut's obscure origin in foreign lands led to the notion of using cups made from the shell to neutralise poisoned drinks.
The cups were frequently engraved and decorated with precious metals.
A dried half coconut shell with husk can be used to buff floors.
It is known as a "bunot" in the Philippines and simply a "coconut brush" in Jamaica.
The fresh husk of a brown coconut may serve as a dish sponge or body sponge.
"Tempurung" as the shell is called in the Malay language can be used as a soup bowl and—if fixed with a handle—a ladle.
In India, coconut shells are also used as bowls and in the manufacture of various handicrafts, including buttons carved from dried shell.
Coconut buttons are often used for Hawaiian aloha shirts.
In Thailand, the coconut husk is used as a potting medium to produce healthy forest tree saplings.
The process of husk extraction from the coir bypasses the retting process, using a custom-built coconut husk extractor designed by ASEAN–Canada Forest Tree Seed Centre (ACFTSC) in 1986.
Fresh husks contains more tannin than old husks.
Tannin produces negative effects on sapling growth.
In parts of South India, the shell and husk are burned for smoke to repel mosquitoes.
Half coconut shells are used in theatre Foley sound effects work, banged together to create the sound effect of a horse's hoofbeats.
Dried half shells are used as the bodies of musical instruments, including the Chinese "yehu" and "banhu", along with the Vietnamese "đàn gáo" and Arabo-Turkic "rebab".
In the Philippines, dried half shells are also used as a music instrument in a folk dance called "maglalatik".
In World War II, coastwatcher scout Biuki Gasa was the first of two from the Solomon Islands to reach the shipwrecked and wounded crew of Motor Torpedo Boat PT-109 commanded by future U.S. president John F. Kennedy.
Gasa suggested, for lack of paper, delivering by dugout canoe a message inscribed on a husked coconut shell.
This coconut was later kept on the president's desk, and is now in the John F. Kennedy Library.