The governor of Samut Songkhram visited Don Hoi Lot to promote the consumption of coconuts and coconut-based processed products, aiming to rescue the crisis of coconut prices that have dropped to only 2–3 baht per fruit. He highlighted signature dishes to attract tourists, hoping to stimulate sales and assist local coconut farmers.
On 28 Jan 2026 at 13:00 GMT+7, Mr. Chayachai Saeng-in, Governor of Samut Songkhram, accompanied by the provincial public relations team and officials from the Samut Songkhram Commerce Office, visited Khun Pao Restaurant at Don Hoi Lot. They promoted the consumption of coconuts and coconut-derived products after the fragrant coconut prices in the area continuously fell to just 2–3 baht each, aiming to urgently boost sales and help the local farmers.
Ms. Pao Saengpratum, owner of Khun Pao Restaurant, prepared special dishes featuring coconut as the main ingredient, including green curry with mackerel fish balls and young coconut, pomelo and mackerel salad with young coconut, steamed mackerel curry in young coconut, rich seafood chu chee curry with young coconut, traditional coconut dumplings, as well as desserts and souvenirs such as young coconut pudding, young coconut sausage, coconut cookies, Thai coconut sweet cakes, and young coconut ice cream.
Governor Chayachai Saeng-in stated that Samut Songkhram is a fertile land located at the mouth of the Mae Klong River and adjacent to the sea, resulting in rich soil that gives its crops distinctive and excellent flavors.
In addition to famous seafood such as Don Hoi Lot shellfish and Mae Klong mackerel, coconut is an important long-standing product of Samut Songkhram. However, local coconut farmers are currently facing the problem of falling prices. The province therefore wants to campaign for increased consumption of coconut-based foods, which include a wide variety of both savory and sweet dishes.
Notable dishes include green curry with mackerel fish balls featuring young coconut shoots, pomelo salad with mackerel and young coconut, and steamed mackerel or seafood curry served inside fragrant coconut shells, enhancing the flavor with coconut meat. A trending dessert is coconut dumplings filled with coconut roasted with genuine Samut Songkhram palm sugar, offering a uniquely sweet and aromatic taste.
Other recommended processed products to try are young coconut sausage, which incorporates coconut meat to provide a crunchy texture and fragrant flavor, as well as fragrant coconut pudding, coconut cookies, Thai coconut sweet cakes, and young coconut ice cream. The governor invites everyone to support and savor the delicious coconut dishes of Samut Songkhram.
