First of all, the main nutritional components of coconut are plant protein, sugar, fat, B vitamins, trace elements and minerals.

Normal cooking temperature will not have a big impact, such as heating coconut milk in a microwave oven.

But if the high temperature mentioned by the landlord is the high temperature that will deteriorate protein, it will be different. High temperature, strong acid, strong alkali, heavy metals and other environments will denature protein, which can be divided into chemical denaturation and physical denaturation.

Similarly, vitamin B is unstable to heat, and high temperature will lead to the loss and decomposition of vitamins.

To sum up, high temperature will make coconuts lose nutrition.