Destination
Krabi
The story
Fresh coconut water served from a whole young coconut is Thailand's ultimate street refresher: a young green coconut is chopped open at the top with a cleaver, revealing the sweet clear coconut water inside, served with a straw. Once the water is gone, the drinker scoops out the soft young coconut flesh with a spoon. Sold at every Thai beach, market and roadside stall from about 10am to sunset. The coconut costs 30-50 baht (about $1-2) and is one of the most classical Thai street experiences. Diners often flavour the water with a squeeze of lime and a pinch of salt.
Method
Refrigerate coconuts 4 hours (or overnight) for the coldest, freshest experience.
Using a heavy cleaver or a coconut opener tool: strike the top of each coconut in a rough circle 4 or 5 times, creating a lid that can be lifted off. Alternatively, cut a small hole with a screwdriver-and-hammer method.
Insert a straw into each opened coconut. Serve directly to each drinker.
For a more refined presentation: pour the coconut water into tall glasses over ice. Reserve the coconut for scooping flesh.
Diners can squeeze a lime wedge into the coconut water, add a pinch of salt, or stir in a tsp of palm sugar. All are classical Thai touches — but young coconut is at its best plain.
Once the water is drunk, use a spoon to scoop out the soft young coconut flesh from the inside of the shell. Eat straight or add to the drink for extra body.
Coconut water is at its best drunk within 10 minutes of opening.
Opened coconut water holds in the fridge only 24 hours — the flavour deteriorates fast.
Tips
- Green coconuts, not brown. Young green-husked coconuts have the sweet clear water. Brown-husked mature coconuts have thicker flesh but less-desirable water.
- Chill for best flavour. Cold coconut is markedly better than warm.
- Fresh only. Bottled coconut water is a totally different product.
- Salt + lime is a classical Thai touch. Small pinch of salt brings out sweetness; lime adds brightness.
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