Marco Pierre White and his son Luciano visit a coconut farm in Thailand with Chef Chudaree “Tam” Debhakam, owner of Baan Tepa—which was recently awarded two Michelin stars as well as the Michelin Green Star for 2025.
Under her guidance, the father and son duo get a crash course on how to make pure coconut palm sugar from scratch using a traditional method that's been passed down for over 100 years.
Content
0:00 Intro
0:35 Luciano climbs a tree to collect coconut flower nectar
3:00 Marco and Luciano learns the traditional method to refine coconut sugar
5:58 Luciano working hard to mix the sugar
7:37 Packing the sugar
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