Can you barbecue a whole coconut? Bangkok says yes

In Kerala, a coconut usually ends up in a curry, a chutney or in the oil you heat before everything else. We crack it, grate it, squeeze it and roast it. What we don’t normally do is place the entire thing on a bed of hot charcoal and wait for magic to happen.

But that is exactly what street vendors in Bangkok have been doing for years. Rows of young coconuts sit on glowing coals, their pale husk slowly turning dark. At first glance it looks like someone forgot them on the grill. Then the vendor cracks one open and you realise why this little stunt has a fan base. The water inside turns warm and extra sweet, the soft flesh becomes custard-like and the whole thing carries a hint of smoke. It is tender coconut with attitude.

The trick lies in using young coconuts. They don’t explode like our hard, brown ones. The outer green skin is shaved off and the lighter husk goes straight on the fire. A few turns over the charcoal is enough to heat the water and gently steam the flesh. The result is simple, slightly theatrical and oddly satisfying.

Could this work in Kerala? We have no shortage of tender coconuts and definitely no shortage of people willing to try something unusual. Imagine stopping at a wayside coconut stall on a road trip and asking for one “charcoal grilled”. Instead of the usual whack with a machete, the vendor places your coconut on a small coal pot. Five minutes later you get a warm, smoky elaneer that tastes familiar but feels new.

This is not a recipe as much as a curiosity. A whole coconut on a grill sounds like a prank until you see how well it works. If you ever felt that the humble thenga has given us everything it possibly can, Bangkok has found a new party trick. It might be time for Kerala to steal it.