Coconut green is also called green coconut. Compared with yellow coconut, its fruit-bearing cycle is shorter, and coconut water is sweet and antipyretic. Coconut greens are the freshest together with freshly picked fruits, and the pulp tastes the most milky. The pulp is generally thinner and thicker, which is more suitable for coconut paste and coconut chicken soup than old coconut (hairy coconut). Because the meat of coconut green is not particularly old, it can be used for squeezing coconut juice and cooking, such as coconut green horseshoe milk dew, melon fried coconut green, steamed pork crab with coconut green and so on. Coconut green meat is crispy and chewy, and it is very tasty. Besides fresh drinks, coconut green juice is also a good raw material for soup making, and its own sweetness adds a lot of color to the soup, such as stewed black-bone chicken with coconut green, stewed chicken wings with coconut green, and stewed China wood frog with coconut green. Competent chefs also played a very creative role: instead of soup, they were used to soak chicken and fish, which absorbed the sweetness of coconut milk and was fragrant but not greasy. Coconut green rice is like pineapple rice. Made of shell, it has a pleasant fragrance and is also a famous food in Phuket, Thailand. If you have a chance to play, you must eat authentic food before you can enjoy it.