The memories of my childhood’s summers are dotted with ice candy, ice scramble and buko juice. Among these favorites though, it’s buko juice that remains to be a staple. And why not? With its light sweetness and refreshing flavor, it’s something to be enjoyed regardless of season.
Fortunately for us, a kindly old manong drops by with his buko cart during the weekends so we can get our buko juice fill. You tell him how many you want to buy, hand over a pitcher, then he splits the young coconuts for you. Afterwards, he spoons the young, tender flesh off the shells, letting it slither into the pitcher waiting with coconut water.
You can choose to drink it directly or stick it in the fridge for an even more refreshing drink. In our case, we cut it with a small amount of water and add a little sugar. We usually fish the flesh out of the pitcher too, and slice it into thin strips so it slithers between your lips with each sip. Divine. Served cold from the fridge, heavenly. Years from now, I know I’ll still be loving buko juice. And if you’ve tried some yourself, I’m sure you’d understand why.
Buko Juice v. 7 December 2007
Juice from 2 young coconuts, approximately 1 liter
1 cup water
Â¼ cup sugar
young coconut meat, malauhog, (tender, literal translation, mucous-like)
1. Slice the coconut meat into thin strips.
2. Mix together coconut water, plain water, and sugar. Add the coconut meat.
3. Chill. Serve really cold.