As you will soon notice when cycling down the coast of Thailand, the Land of Smiles is famous for its coconuts and uses them in delicious dishes for a reason. They are all over the place while riding South!
The country stands as the 6th largest global coconut producer, sustaining a year-round coconut season.
Expert climbers - when not monkeys - harvest mature coconuts year-round, employing careful selection and cutting techniques.
Thailand boasts an impressive array of over 15 coconut species, with Nam Hom, Ma Prao, Luk Prao, Gelang, Tha Pra, and Khao Dtom leading the pack.
Each variety obviously has its specificities which Thai people are very aware of.
Nam Hom (Aromatic):
Fragrance: Distinct aroma.
Culinary Use: Preferred for Thai desserts and beverages.
Ma Prao (Tasty):
Texture: Creamy and rich.
Culinary Use: Ideal for coconut milk and cream.
Luk Prao (Globular):
Shape: Round, resembling a globe.
Culinary Use: Versatile for various dishes.
Gelang (Golden):
Color: Golden-hued husk.
Culinary Use: Sweet and refreshing water.
Tha Pra (Thick Husk):
Husk: Robust and thick.
Culinary Use: Coconut oil extraction.
Khao Dtom (Brown Husk):
Husk: Brown outer covering.
Culinary Use: Commonly used in traditional Thai cooking.
Coconut plantations flourish in regions like Surat Thani, Chumphon, and Krabi, boasting the highest plantation density.
Come and explore the coconut extravaganza with us at LocalRoutes on an amazing cycling experience, and discover Thailand's most secret and authentic beaches away from the crowds!
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