Nước Dừa

Nước dừa is Vietnamese for coconut water, the sweet and transparent liquid extracted from young coconuts.

Lastest Updated January 5, 2024
Verified by A-Z Cuisines Team
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Fact: Vietnamese street vendors usually sell fresh coconut water, opening the coconuts in front of their customers.

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Basic Information

Nước Dừa: Basic Information


/nʊək dʊə/

Alternative Name(s)


Drink Type

Cold non-alcoholic beverages


Origin and Region

Nước Dừa: Origin and Region



Continent’s Region

Southeast Asia

Country’s Region

Nationwide Origin

Associated Region

Vietnam Map
Popular Variation
Popular Variation
Popular Variation

Popular Nước Dừa Variations

Ingredients and Preparation

Nước Dừa: Ingredients and Preparation

Main Ingredients


Main Preparing Method


Preparation Process

Cracking or boring a coconut palm and draining coconut water
A Deep Dive

Nước Dừa: A Deep Dive

Cultural Significance

Popular drink in Vietnam, especially in hot weather




Liquid, sometimes mixed with coconut pulp


Fresh, nutty


Clear or slightly cloudy (fresh), pink (old)

Serving Style

Drunk straight from the shell, served in a glass, or enjoyed in packaged form

Serving Temperature

Chilled or at room temperature


No accompaniment


On any occasions


19 calories, according to data of USDA for 3.5 ounces or 100 grams of fresh coconut water.



Popular Similar Drinks

  1. Cam Vắt
  2. Nước Mía
  3. Watermelon Juice
  4. Pineapple Juice

Popular Dining Area

Local households, street vendors, supermarkets, tropical beaches or resorts

Nước dừa, or coconut water, is a natural liquid extracted from young coconuts and a popular drink in Vietnam. It has a clear appearance and a mellow sweetness.

Nuoc Dua Infographic

Due to Vietnam’s abundance of coconut palms, fresh coconut water is more common than the canned or bottled version.

Nước dừa is typically served with ice and can sometimes be drunk straight from the fruits. When kept at room temperature, the sugars in coconut water will undergo oxidation and turn the liquid pink, but nước dừa is still safe in that state.

Vietnamese people have many ways to extract coconut water, such as boring a hole through the top, hacking away the top, or cracking the coconut in half and draining the water.

When drilling through the shell, locals usually go for the three small indentations (or “eyes”) under the fruit’s stem, the weakest points of the coconut shell.

Ben Tre Province is the most significant coconut-producing region in Vietnam, so this locality offers many types of popular coconuts.

A few notable examples are dừa xiêm (Siam coconut), dừa sáp (macapuno coconut), dừa dâu (literally “strawberry coconut), and dừa dứa (literally “pandan coconut”).

While fresh nước dừa is a traditional beverage, it also has many cooking applications in Vietnamese cuisine.

For example, nước dừa is the main ingredient of thịt kho nước dừa (literally “braised pork in coconut water”) and the southern version of nước chấm (Vietnamese dipping sauce).

How many health benefits of nước dừa do you know? I will cover them, as well as the varieties and possible disadvantages of coconut water to avoid. In addition, I will also delve into frequently asked questions about nước dừa and suggest similar beverages.

Key Points

  • Nước dừa is Vietnamese for coconut water, the liquid contained inside coconut fruits.
  • Locals extract nước dừa by boring through the coconut shell or hacking away the top with a machete.
  • Vietnamese people usually enjoy fresh nước dừa with ice, while canned coconut water is less popular.
  • Nước dừa is also used in cooking.

Nước Dừa Images

What Are Popular Variations of Coconut Water in Vietnam?

You can find the following 9 types of coconut water in Vietnam.

Nuoc Dua Tuoi

Fresh coconut water
Can be drunk in a glass or straight from a shell

Nuoc Dua Dong Hop

Packaged coconut water
Popular brands: Cocofresh, Cocoxim, Vietcoco, etc.

Nuoc Dua Tac

Coconut water mixed with kumquat juice and salt

Nuoc Dua Rau Ma

Coconut water mixed with pennywort juice

Nuoc Dua Mat Ong

Coconut water mixed with honey

Nuoc Dua Nha Dam

Coconut water mixed with aloe vera

Nuoc Dua Hat Chia

Coconut water mixed with chia seeds

Nuoc Dua Tran Chau Sau Rieng

Coconut water mixed with trân châu sầu riêng (pear-like balls made from coconut flesh)

Nuoc Dua Gung

Coconut water mixed with ginger

Now that I have provided you with information on the common types of coconut water, let’s discover their strengths and weaknesses.

Pros and Cons of Drinking Nước Dừa

Nước dừa comes with the following plus and minus points.


  • Hydration: Nước dừa is high in electrolytes such as potassium, magnesium, sodium, and calcium, which can help maintain fluid balance and prevent dehydration. Many Vietnamese people often drink coconut water after playing sports or exercising.
  • Low-Calorie Content: The fresh, unsweetened form of nước dừa is a low-calorie, low-fat drink and an ideal alternative beverage for maintaining weight or for weight loss.
  • Rich Nutrition Profile: Nước dừa contains several essential nutrients and antioxidants, so it has immunity-boosting and antimicrobial properties. Coconut water is great for skin health, too.
  • Blood Pressure Regulation: Thanks to its high potassium content, nước dừa is effective at lowering blood pressure.
  • Kidney Stone Prevention: Nước dừa can lower the risks of kidney stones by reducing crystal and stone formation.
  • Digestive Health: Nước dừa is an effective laxative as well as a drink that can help soothe the stomach.


  • Medical Considerations: People with high levels of potassium in blood or kidney disease should avoid nước dừa.
  • Varied Calorie Content: Some nước dừa commercial brands have added sugar and aren’t as healthy as the natural version.
  • Electrolyte Imbalance: Coconut water overconsumption can lead to potassium excesses in the body, which can lead to health implications like diarrhea or kidney issues. Therefore, substituting drinking water with nước dừa isn’t a good idea.
  • Expense: Nước dừa can be more expensive than other hydrating options, such as plain water.

After covering the basic upsides and downsides of nước dừa, let’s move to popular concerns about this Vietnamese beverage.

Nước Dừa FAQs

No, nước dừa (coconut water) isn’t the same as nước cốt dừa (coconut milk). The latter is a strained mixture of water and grated coconut meat. Nước cốt dừa is a common ingredient for many Vietnamese dishes, such as chè (Vietnamese sweet soups) or sinh tố (smoothies).

Yes, pregnant women can consume a moderate amount of nước dừa. To be on the safe side, choose packaged products that are pasteurized.

Yes, both fresh and packaged nước dừa can eventually get spoiled. Coconut water from an opened box or a freshly cracked coconut palm can be refrigerated for 5 – 7 days, while an unopened can of coconut water can last for months.

Yes, you can freeze nước dừa for several months, but doing so may compromise the beverage’s flavor.

Yes, you can consume a small amount of nước dừa daily. However, don’t substitute it with plain water, as overconsumption of coconut water can exacerbate its disadvantages.

Yes, nước dừa is an excellent hydrating beverage for people suffering from hangovers, thanks to its mineral content.

Similar Beverages of Nước Dừa

Cam Vat

Cam vắt is the Vietnamese version of orange juice, which is made by squeezing fresh oranges.

Nuoc Mia

Nước mía is a popular Vietnamese beverage made from freshly squeezed sugarcane juice.

Adam Sam

Adam Sam

Senior Food and Drink Editor


Food Writer & Recipe Developer, Recipe Tester, Bartender, Cooking-video Maker, Editor In Chief


  • University of Gastronomic Sciences – Pollenzo (Italy) (MA Food Culture, Communication & Marketing)
  • Johnson & Wales University (US) (Baking and Pastry Arts)
  • Professional Bartender at HNAAu School (Vietnam, International Joint Training Program)

Adam Sam, an experienced food writer and recipe developer, is passionate about blending diverse culinary traditions, national dishes, and innovative beverages, showcasing his proficiency in both traditional and modern recipe testing.

As the Editor-in-Chief, he elevates culinary content from street food to fine dining, focusing on Western cuisine and types of drinks at azcuisines.com, and is professional in creating engaging cooking videos that simplify complex dishes and ingredients.

His passion for food is evident in his writing, where he uniquely merges various cultures, traditions, and contemporary trends, skillfully combining classic recipes with modern cooking methods.

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