The incredible versatility of coconuts in Ben Tre

Deep within the equatorial tropical monsoon climate zone, Ben Tre Province benefits greatly by receiving the silt and brackish water of the delta, creating perfect conditions for coconut plantations.

Here, you will find over 70,000 hectares of fertile land producing over 600 million coconuts every year, counting for around 40% of Vietnam's total production. The dedication to cultivation, hard-work and traditions passed down from each generation has helped create a diverse range of products from this tropical fruit.

Fresh coconuts

Ranges of coconuts give a path in Ben Tre a perfect canopy. Photo by Darren Barnard

The rich soil and advantageous geography of the region has helped Ben Tre grow coconuts with thicker shells than average. For example, the average proportion of coconut water within a shell worldwide is 22%, whereas in this coconut paradise, the amount of liquid reaches 30%, in turn creating a juicier and more refreshing coconut than most.

Visitors to this region will be surprised by how much coconut water is produced in each fruit as they replenish their thirst in the heat. The xiem coconut variety is particularly famous in this area for its unique taste and high quality.

Macapuno

A speciality within Ben Tre and its neighboring province, Tra Vinh, is the macapuno coconut, sometimes referred to as coconut sport. Due to genetic mutations and unique climatic conditions these coconuts are remarkably different to most as they are filled with soft flesh rich with nutrients and very little liquid.

The macapuno coconut, thought to first be cultivated in the Philippines, has become one of the most popular specialities in the area due to the thick, sweet taste and is often eaten mixed with shaved iced, sugar and some milk to create a smoothie. After trying it for the first time, many tourists on day trips from HCMC cannot resist purchasing more of this local speciality to take home.

Coconut ice cream

Ice-cream served in half a fresh coconut, topped with coconut flesh. Photo by Darren Barnard

One of the few varieties of coconuts that can rival the previous two for its freshness and flavour, is coconut ice cream.

The popular dessert is served in half of a coconut shell with its flesh carved into a curl and then filled with a variety of delicious treats such as colourful sticky rice, roasted coconut shavings, pandan leafs and of course, irresistible coconut ice cream. It is common for people to take countless photos for social media before tucking in and who can blame them, the dish is as equally pleasing on the eye as it is on the lips.

Coconut candy

A popular stop for numerous day trips in this area is a visit to one of the many remote villages to experience the slow, peaceful nature of local life in the region. Often included in these trips is a guided tour of one of the many coconut candy factories.

Charming owners at these factories will welcome visitors and demonstrate how the sweet pieces of candy are made. The production includes extracting coconut milk from grated coconut flesh, mixing it with brown sugar and malt as it thickens to form a candy-like substance.

The candy is then wrapped in edible rice paper to avoid sticking and is packaged and ready to be sold as one of the most popular souvenirs for the Mekong region. Flavors ranging from chocolate, durian and salted coffee are included, with many factories also offering visitors free samples.

Coconut oil

Over the years, Ben Tre residents have found numerous ways to ensure none of the coconut is wasted, as a lot of the leftover coconut milk from producing coconut candies can be used to make coconut oil.

Once the coconut milk is strained, heated and cooled, the oil will naturally separate and can start being manufactured for cooking, skincare and haircare benefits. The natural oil is another popular purchase for tourists in Ben Tre as many appreciate a product that is free from additives, deodorizers, and colorants and its many health benefits.

Coconut salad

A salad mix with the top of young coconut tree, prawns and squid. Photo by Darren Barnard

A signature dish of the region that can be found in many restaurants is a coconut salad that is often mixed with shrimp, carrot, cucumber and other vegetables.

The particular coconut used for the salad is often found at the top of a young tree once the core has been removed. It can be identified by its thin layers and sweet, cool taste. It is one of the most refreshing dishes to enjoy in the intense heat and like many other dishes in south Vietnam, it is best enjoyed smothered in fish sauce.

Larvae coconut worms

For the braver souls, who want to venture away from typical dishes such as seafood, salads and coconut rice, you can try the local delicacy - larvae coconut worms.

Grilled coconut worms. Photo by Phuong Nam restaurant

The grub of coconut beetles, a common pest that damages the coconut trees, is prepared by either frying, steaming or the most popular method, eaten raw with it still wiggling around in the consumer’s mouth before swallowing. The chewy texture and relatively sweet taste is best enjoyed after dipping them in chilli fish sauce. Whereas if they fried or steamed before eating, they are usually eaten with a variety of herbs and sticky rice.

It is amazing how locals in Ben Tre have managed to utilize the millions of coconut produced in the region, even a method for the pest that harms the coconut trees. Any visit to the province would not be complete without you sampling as many as you can, even the daunting coconut worms.