In the presence of water, serenity comes naturally. The Maldives, with its coral gardens and palm-fringed shores, offers space to rediscover that feeling. At COMO Cocoa Island, this state of mind is part of the experience, inviting a closer appreciation of island life and the restorative power of the sea.
Under the stewardship of Resort Manager, Arta Rozefelde, the island is a secluded sanctuary in the South Malé Atoll, surrounded by powder-white sands, crystalline lagoons, and thriving marine life. Masala had the privilege of experiencing its remarkable gift of repose for ourselves.
Our introduction to the Maldives began almost immediately after landing at Velana International Airport. Rather than facing another check-in counter or lengthy transfer, we were escorted directly to the resort’s speedboat, waiting just outside the airport. The journey to COMO Cocoa Island takes approximately 45 minutes, but it feels less like a transfer and more like the opening chapter of the holiday.
As Malé gradually disappeared behind us, the water transformed from deep navy to brilliant turquoise. Small islands appeared along the horizon, while the salty breeze quickly dispersed whatever weariness remained from our early-morning journey.
Waiting at the jetty was Arta, and her hospitality team, ready to greet us with the kind of welcome that immediately sets the tone for a stay. Before checking in, we could not resist taking a walk around the island. Fortunately, this was not a particularly ambitious undertaking. Cocoa Island is wonderfully intimate, and a leisurely circuit takes less than 10 minutes.
What struck us first was how naturally everything sat within its surroundings. This was not an artificial island engineered into existence, nor a resort attempting to compete with the landscape. Positioned between two marine-rich lagoons, Cocoa Island appeared to belong exactly where it was. The water was so clear that fish could be spotted swimming beneath the boardwalk.
Among the island’s most captivating natural features is its sandbank, a slender ribbon of sand extending into the turquoise lagoon. Continuously reshaped by the tides and surrounded almost entirely by water, it offers a rare sense of seclusion. It also provides an idyllic setting for morning yoga, private dining, and quiet walks at the water’s edge.
A Maldivian holiday would hardly feel complete without an overwater villa, and at COMO Cocoa Island, all 33 villas are set over water. Many are designed to resemble a dhoni, the traditional wooden vessel once used by Maldivian fishermen. Our home was a Dhoni Loft Water Villa, its gently curved exterior echoing the silhouette of a boat, while its interiors offered a refined, contemporary interpretation of island living.
We were pleased to learn that check-in would take place in the comfort of our villa. Cold towels and fresh coconuts arrived as the formalities were completed, which was precisely the level of exertion we were prepared for upon reaching paradise.
We were then handed an actual room key rather than the customary plastic card, attached to a chunky strand of decorative beads. It was a small but thoughtful detail that made the villa feel more like a private island home than a conventional hotel room.
The lower level featured a generous living area, a spacious bathroom with a bathtub, a walk-in wardrobe and, importantly in the tropical heat, air conditioning in the bathroom. Upstairs, the loft bedroom offered a peaceful retreat above the water. Yet the finest part of the villa lay outside, where a private terrace overlooked an uninterrupted expanse of blue and steps led directly into the lagoon, effectively turning the Indian Ocean into our swimming pool.
With such abundant marine life on our doorstep, it did not take long for the island’s underwater residents to make an appearance. Schools of fish darted beneath the villa, while rays and reef sharks occasionally glided through the shallows.
Wellness is central to every COMO property, and even during our first walk around the island, we found ourselves mentally planning which facilities we wanted to experience. There was a hydrotherapy pool, a Pilates studio, a 24-hour air-conditioned gym overlooking the water, an open-air yoga pavilion, and, of course, the renowned COMO Shambhala Retreat. The only challenge would be fitting everything in between swims.
No trip to the Maldives truly begins until you enter the water. After settling into our villa, I wasted little time before jumping in. A word of warning for those accustomed to Thailand’s bath-like seas: this part of the Indian Ocean is noticeably cooler. As it was already approaching 5 PM, we resisted any ambitious underwater exploration and instead floated beside the villa, watching the afternoon slowly draw to a close.
The following morning brought our first guided adventure: a turtle-snorkelling expedition. Before setting off, we were fitted with masks, snorkels, and fins, which we could keep in our villa until check-out. It was a thoughtful convenience, particularly at a resort where the urge to snorkel can strike at almost any hour.
Following a briefing on the marine life we might encounter, a small group of us boarded a boat and travelled approximately 15 minutes from the island. We divided into two smaller groups, each accompanied by a guide, and slipped into the water. Despite the cloudy skies, visibility remained excellent, and within 10 minutes, I had seen more varieties of fish than I could recall seeing in my entire life. They were bright, peculiar, striped, spotted, tiny, enormous, elegant, and, in some cases, wonderfully silly-looking.
Then came our first hawksbill turtle, followed shortly afterwards by another. By the end of the excursion, we had encountered six, gliding gracefully above the reef and occasionally rising to the surface for air. Having snorkelled in renowned destinations including the Great Barrier Reef and the Similan Islands, I had never experienced a marine environment quite so abundant.
We returned to Cocoa Island convinced that this would be the pinnacle of our snorkelling experience, but the waters surrounding the resort proved equally spectacular. On subsequent swims directly from our villa and around the island, we encountered stingrays, blacktip reef sharks, turtles, and countless species of tropical fish. No boat was required, as some of the Maldives’ most extraordinary marine life was waiting just outside our room.
Our time on the water also included a sunset cruise in search of dolphins. Before long, a pod appeared beside the boat, darting through the waves and occasionally breaking the surface. With a glass of crisp white wine in hand and a beautifully presented bento box of sushi and canapés to enjoy, it became one of the most memorable evenings of our stay.
Not every excursion required setting sail. Complimentary kayaks and paddleboards were available for guests to use, offering a leisurely way to explore the lagoon independently. Even in a short stay, there was plenty to experience both on the water and back on the island.
Back on land, one of our most enjoyable activities was inspired by a dessert we had loved at dinner. After tasting an excellent soufflé at Ufaa, we joined the resort’s pastry chef for a private cooking class and learnt how to recreate a banana and chocolate version ourselves. The recipe was surprisingly approachable, but preparing it together under the chef’s guidance made for a wonderfully entertaining afternoon. Most importantly, our soufflés rose.
COMO Cocoa Island is known for its wellness offerings, and we made it our mission to experience a little of everything. Guests can begin each day with a complimentary morning yoga session, held in the resort’s open-air pavilion above the gym. Our instructor, Nok, was knowledgeable, patient, and wonderfully reassuring. She explained each movement carefully and created an environment in which it did not matter whether every pose was executed perfectly. Her focus remained on the breath, which is, after all, exactly where our attention should have been.
The setting made the experience even more memorable. From the pavilion, we could see white sand and the bright blue ocean, feel the gentle wind passing through the open space, and hear the repetitive sound of waves meeting the shore. The combination brought a sense of tranquillity that remained with us long after the class had finished and provided a beautiful start to the morning.
For those who prefer something more vigorous, the air-conditioned gym occupies the level below and remains open 24 hours a day. It is fitted with cardio equipment, free weights, and multipurpose resistance machines, offering everything required for a proper workout, should walking to breakfast no longer feel sufficiently athletic.
One of the resort’s most distinctive wellness facilities is its large hydrotherapy pool. We joined a guided joint mobility session, moving through a sequence of gentle exercises while the pool’s underwater jets provided varying levels of pressure. It was restorative without feeling overly demanding, which is precisely how I prefer my holiday exercise.
The highlight, however, was the COMO Shambhala Signature Massage. Perhaps it was the serene environment, perhaps it was the skill of my therapist, or, more likely, it was a combination of both. The treatment worked methodically through every major muscle group rather than concentrating on only a few areas. It was an exceptionally relaxing and memorable treatment, and a fitting reflection of COMO’s thoughtful approach to wellness.
Operating a restaurant on a small private island comes with practical limitations. Many ingredients must be transported considerable distances, and resources cannot be treated as infinite. What impressed us about COMO Cocoa Island was how thoughtfully the culinary team worked within this setting, embracing what was available while still creating variety throughout our stay.
The resort has one principal restaurant, Ufaa, but its menus change regularly enough that dining never becomes repetitive. Alongside the main offering is the COMO Shambhala Cuisine menu, featuring nourishing dishes designed to complement the brand’s wellness philosophy. This proved especially useful on a holiday divided evenly between yoga sessions, cocktails, snorkelling, and dessert.
Breakfast at Ufaa was arranged in a way I particularly enjoyed. Pastries, fruit, juices, and parfaits were presented at the buffet, while cooked dishes were prepared à la carte. It offered the pleasure and variety of a breakfast spread without sacrificing attention to detail or customisation. The menu moved confidently between indulgence and nourishment, with everything from Eggs benedict and healthy smoothie bowls to fragrant cinnamon French toast.
One breakfast dish I would not miss is the Maldivian egg and vegetable curry. The curry shared similarities with an Indian egg curry but was milder and lighter, making it particularly well suited to the morning. What truly won me over, however, was its accompaniment, a simple Maldivian tuna and coconut sambal made with tuna, fresh coconut, lime, and chilli. I loved it so much that I requested it every morning for the remainder of our stay.
Another dish that should be considered mandatory is the Sashimi from the COMO Shambhala Cuisine menu. Prepared with local yellowfin tuna, ginger, seaweed, cucumber, and sesame dressing, it was exceptionally fresh and balanced. Even now, looking back on the trip, thinking about that dish brings an immediate smile to my face.
Beyond Ufaa’s changing menus, the resort arranges special dining experiences. Our first was a Japanese Yakiniku dinner, served at a private table on the beach beneath market lights and candles. The meal itself was excellent, but the setting elevated the evening, with the moonlit ocean stretching out in front of us and a clear sky filled with stars overhead. After living in Bangkok, where the blinking light of an aircraft is often the most visible thing in the night sky, simply looking up became an experience of its own.
On another evening, we sampled an Indian thali menu. It began with something entirely new to me: a fish rasam, followed by excellent lamb and fish curries and wonderfully pillowy naan. Comforting, generous, and deeply flavourful, the meal reflected the expertise of the resort’s Indian chef.
Then there was Faru Bar, an essential address during our stay. Some evenings involved making our own gin and tonics, while on others, we left it for Hindra, Assistant Food and Beverage Manager, to decide.
The island’s intimate scale means that guests and staff regularly encounter one another. We spoke with team members about their homes, their cultures, life in the Maldives, and their own experiences living on Cocoa Island. After seeing many of the same faces each day, the team began to feel less like hotel staff and more like new friends.
When I remember Cocoa Island, I will undoubtedly think about the sashimi, the turtles, the morning yoga, and the impossibly blue lagoon. But what I will miss most is its people. It was the warmth of the resort’s international team, from the Maldives, India, Indonesia, Thailand, Bhutan, and beyond, that gave the island its heart and made our experience feel so personal.