“Coconut Thai” is not a specific botanical variety, but rather a common term used to refer to the young, green coconuts frequently cultivated and consumed in Thailand. These coconuts are highly prized for their exceptionally sweet and refreshing water.

Description of “Thai Coconuts” (typically young, green coconuts):

• Appearance: They are usually round to slightly oval, with a smooth, bright green outer husk. Unlike the mature brown, fibrous coconuts often seen, these are typically harvested when young. They may be sold with the top shaved into a pyramid shape or a point for easier opening, a common practice in Thailand.
• Contents: Inside the green husk is a hard, white inner shell that encases a generous amount of clear, sweet coconut water. The inner flesh (meat) is thin, soft, and gelatinous, often referred to as “coconut jelly.”
• Taste: The defining characteristic is the sweetness of the coconut water, which is often sweeter and more aromatic than water from other coconut varieties or more mature coconuts. The soft flesh also has a delicate, subtly sweet flavor.
• Cultivation: While several varieties of coconut palms are grown in Thailand, those specifically favored for their sweet water and widely exported are often from cultivars like the “Nam Hom” (Fragrant Water) coconut.