Sea coconut is a trade name, and its scientific name is sugar palm (Latin name: Borassus flabellifer L.). It is widely planted in Southeast Asian countries and China's Xishuangbanna region. It is the most common local palm economic crop: The juice of the sugar palm can be harvested to make sugar, wine, vinegar and beverages. The fruit of the sugar palm, namely sea coconut, can be eaten directly or stewed in soup. The buds and fleshy roots sprouted from the fruit can also be eaten.

Another theory about the origin of the name "undersea coconut" is that someone in Southeast Asia picked up a large coconut on the beach and thought it was a plant fruit from the bottom of the sea. In addition, it has many similarities with local coconuts. , so it is called submarine coconut.

"Sea Coco" is a wild fruit tree that grows in the primeval forests of Thailand. Because the tree species and its fruit look like tropical coconuts, and they mostly grow on the seaside, they are named "Sea Coco". There are male and female plants of sea coconut. The female plant only begins to bear fruit after 17 years of growth. It can bear fruit in all seasons. The fruit looks like a coconut and there are three pieces of pulp inside. The pulp is light, refreshing and delicious, and has the effects of moistening the lungs, reducing fever, removing phlegm and relieving coughs. Local villagers often go to the mountains to pick the fruits and use them to treat coughs and other illnesses.

Sea coconut is a common soup in summer. It has the functions of nourishing yin and moistening the lungs, removing dryness and clearing away heat, moistening the lungs and relieving cough. Sea coconut does not grow on the sea floor, but is a palm plant. What is now on the market are Thai sea coconuts. It is only produced in the primeval forests of Ratchaburi Province in Thailand. The production season is from April to September every year. Among them, Bankha in Ratchaburi Province, Thailand is the most famous.