Coconut Lagoon starting at 256 Actual rate may vary based on seasonality and availability.

Coconut Lagoon

PO Box 2, Kumarakom

Kottayam 686563, India

“The distinctive architecture of Coconut Lagoon has its own tales to tell. Some of these mansions are over 150 years old, and were transplanted here, beam by beam, timber by timber, from the old houses of the county that had fallen to ruin.” CGH Earth


The Coconut Lagoon Resort is located in Kuttanad, Kerala and among the rest, impresses by affectionately restored mansions. The mansions are more than 150 years old and were rebuilt here with love and passion. The Eco-Resort belongs to the hotel group CGH Earth and is accessible only by boat.

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  • More than 150 year-old traditional mansions
  • Ayurveda wellness centre
  • Delightful dishes of the Kerala kitchen
  • Surrounded by rice fields and mangrove woods
  • Enjoy a quiet candle light dinner at the Aymanam restaurant
Green Pearls® Score for Coconut Lagoon

environmental protection

being local - authentic experiences

giving back

cultural commitment

Coconut Lagoon-Pool Area

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Coconut Lagoon-Bedroom


  • Accommodation 
    Heritage Bungalows
    Heritage Mansions
    Private Pool Villas
  • Dining
    Kerala Cuisine
    Seafood Specialty
  • Complimentary facilities & amenities 
    Safe locker
    Coffee maker

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Spice Village CGHEarth-Casino Hotel

The Story of a vision, CGH Earth

CGH Earth is a hospitality and wellness brand which comprises of nineteen sustainable and eco-friendly properties in Kerala, Karnataka, Tamil Nadu and Pondicherry, all in Southern India.

What began as a small hotel catering to the local Port’s visitors in 1957, has evolved into a large experiment in a form of tourism that’s immersive, yet respectful of nature and local ethos.

Entirely owned by the Dominic family consisting of six brothers, this business was started by their late father Mr. Dominic Joseph as a single small hotel. The family was previously involved in agriculture.

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Coconut Lagoon and its Green Initiatives

The three R’s of Reduce, Reuse and Recycle have been put to use effectively and have helped in operation of the resorts.

Focus has been set mainly on:

  • Conserve nature
  • Do not let the presence of the hotel impact adversely on nature and its goodness
  • Use locally sourced materials as much as possible
  • Reduce dependency on fossil fuels as much as possible
  • The presence of the resort has to benefit the local community as much as possible

In order to achieve the above, the resort practices the following in detail.

  • Architecture
  • Energy Consumption
  • Water Conservation
  • Waste Management
  • Food
  • Engagement in sustainable tourism initiatives


The distinctive architecture of Coconut Lagoon consists of mansions that are over 150 years old, and were transplanted there, beam by beam, timber by timber, from the old houses of the county that had fallen to ruin. The restoring process took several years and much love and labor. The first task was to track down the Aasaris, descendants of the master craftsmen who had originally created these dwellings. By now, sadly, the old crafts were dying, the young lured away by lucrative city jobs. The team that could be finally found were men well into their 60’s. And the styled woodwork and fine detail of Coconut Lagoon’s mansions is a tribute to their skill, patience and devotion.

Energy Consumption

Apart from purchased electricity from the Kerala State Electricity Board, energy required for the entire operation of Coconut Lagoon is derived from LPG, diesel, charcoal and petrol.
Energy conservation is a deeply integrated operational practice of CGH earth.

Energy Efficiency
Lighting energy efficiency is implemented through CFL bulbs in the gardens, and LED as well as energy saving T5, T8 tube light fixtures with electronic ballasts as opposed to T12 tube lights with electromagnetic ballasts.

Reduced food refrigeration, through a deliberate practice of ensuring a high degree of fresh food. Consequently, the artificial refrigeration volume required to serve the total number of staff and guest meals is lower than the volume required if business-as-usual F&B service practices were adopted.

All exposed piping for distributing hot water across the property is insulated by using CPVC or other insulated piping systems

Energy Practices
Coconut Lagoon makes use of energy derived from waste-to-energy technologies (biogas plant), solar thermal water heating and solar PV electric systems.

Solar Thermal
A solar thermal network comprising insulated hot water storage tanks and 136 solar flat-plate collectors of 2 sq.m each supply daily hot water requirements (13,000 liters per day)for 50 guest rooms and the kitchen.

Solar PV
2 kW Solar PV on one of the guest-transport boats comprises 0.50% of total connected load.

Biogas Plant
The biogas plant produces methane with a calorific value equivalent to 17kgs of LPG everyday. The biogas run cooker can cook 80kgs of rice everyday.
In addition, used oil from the Ayurveda centre is used in oil lamps for table lighting in the restaurant area.

Water Conservation

  • Wastewater Management
  • Water Conservation Practices
  • 36 push taps installed in staff quarters and messes to reduce water consumption.
  • All 50 guest bathrooms are equipped with dual-cistern flush systems
  • Indigenous variety of Buffalo Grass used instead of conventional lawn across the property consumes lesser water, curbs evaporation and enhances groundwater recharge. 11,760 kiloliters of water used annually (i.e., approx. 49,000 liters per day from STP effluent reuse for 8 months/year) are used for maintaining 80,000 sq.m of garden area.
  • Water Related Practices – Rainwater Harvesting Practices
  • Leveraging natural water reserves (backwaters) around the property and the practice of rainwater harvesting ensures complete water self-sufficiency of Coconut Lagoon’s operation throughout the monsoon. Additional water, 2,700 kilometers, required is sourced from tankers only during the summer months of March±June.
  • Coconut Lagoon makes extensive use of rainwater harvesting during the monsoon months of June through October. Around 13,643 sq.ft (1.4% of the total property area) in the back area is directly connected to two rain harvesting ponds with a combined capacity of 1 crore liters. Additionally, 50,000 sq. m of the total 89,030 sq. m of the property area is unpaved and enables ground-water recharge.

Waste Management

Waste Reduction

Coconut Lagoon lays great emphasis on material reduction in the following ways:

  • Paper Reduction: No newspapers delivered to rooms
    Common reading material is available only in congregation areas.
    Reusable cloth bags used as bin liners in guest rooms eliminate the need to use plastic bags.
  • Plastic Reduction: Use of plastic packaging for supplies coming into the property by supply chain vendors is prohibited. Vendors are required to package material in reused and returned containers/jars.
    Bottled water suppliers are required to take back empty PET bottles.
    Shampoo and soap containers provided as guest amenities are made from china clay/terra cotta.
    Shampoo bottles made of terra-cotta
    Material/Waste Reduction Annually, 2,350 china bottles used avoid 50,400 plastic.
    Bottles of 35 ml size.
    Use of plastic straws for beverage service is avoided by using bamboo stalks.
  • Other Material Reduction: Conventional cement, clay brick, wood and steel construction materials reduced by incorporating local building materials. Annually 4,000 pairs of thatching leaf procured from local markets for roof construction and maintenance.
  • Use of lemongrass and other aromatic oils used as substitutes for phenyl-based floor cleaning products.
  • Organic paddy cultivation eliminates use of fertilizer, pesticides and reduces water use. 10,500 kg of local rice species: Njavara and Aryan cultivated .Annual consumption of 2,800 kg of composted manure, 400 kg of bone meal, 250 kg of neem cake, and 300 kg of lime shell used for cultivation avoid the use of corresponding quantities of NPK mix, Urea , etc.
  • Low-Embodied Carbon/Recycled Materials
  • It also makes use of biodegradable and low embodied carbon materials
  • Biodegradable Waste: Raw and cooked food waste generated from restaurants, staff mess is processed by conversion into methane through a biogas plant. Methane generated serves as cooking fuel for the staff mess and the residual slurry is used as manure for organic cultivation.
    Citrus contents hamper biogas production and hence practices , including explicit communications related to citrus segregation posted in kitchens, are adopted to separate citrus waste from material fed into the biogas plant.
    Coconut husks and other organic material not suitable for biogas processing are composted on-site using Effective Microorganism technology and the resulting compost is used for gardening and farming.
    Dry leaves are composted in bamboo bins using slurry from the biogas plant as a bio-catalyst and the resulting compost is used for gardening and farming.
  • Non-biodegradable waste is segregated into paper, plastic, glass, ceramic, leather, rubber and metals categories.


Food procurement practices can be a significant contributor to the carbon footprint of an organization. Food that is locally produced reduces the carbon emissions that arise from transportation. On the other hand, food that is organic reduces the carbon emissions that arise from the use of chemical fertilizers, pesticides , etc.

Engagement in sustainable tourism initiatives

Guests are encouraged to participate in Biodiversity Appreciation initiatives.

An in-house naturalist at the Interpretation Centre is available to interact with guests and these interactions are designed to enable discovery of the ecological importance of Vembanadu lake and the adjoining wetlands.

Guests are encouraged to participate in the organic rice plantation and cultivation activities as well as tree plantation initiatives within the property or in the neighboring region.

  • Certificates