Buko Juice Recipe (Coconut Juice)

how to prepare Buko Juice or Coconut Juice Recipe.

Buko Juice or Coconut Juice Recipe, Coconut or Buko juice is another Filipinos favourite drink, a refreshing juice with a sweet white meat. Coconut juice has a huge health benefits and it is very affordable.

Buko or Coconut Juice Ingredients:

• 2 young coconuts
• ice cubes
• coconut meat
• 2tbsp. sugar, (optional)

Coconut or Buko Juice Instructions:

• Prepare 2 young coconuts that are already cracked and clean by coconut vendor.  Pour coconut/buko juice through a strainer into a glass to get rid any particles.  Scrap coconut/buko meat with a spoon from the shell and add in the juice. Stir in sugar if you’re using one and add ice cubes and serve with straw.

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You can drink it from the nut and enjoy scrapping the sweet coconut meat with  your straw. . . 

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Filipino Buko Juice (Coconut Juice)

Coconut juice is incredibly healthy and one of the best drinks to hydrate the body. Best in summer because of its refreshing taste.

Ingredients:

16fl. oz. of coconut fruit juice concentrate
2 cups drinking water
2 Tbsp. sugar
Ice cubes
Pitcher

Procedure:

• Remove the outer shell or husk of the coconut fruit by using a sharp butcher knife or machete until the middle layer is exposed. Crack open the top part of the coconut fruit.
• Pour coconut milk through a strainer into a tall pitcher. Straining will give you a clear coconut milk free from small particles.
• Take out the coconut flesh or meat using a lemon zester to shred. 
• Add the coconut meat to the pitcher, then stir in water and sugar
• Add ice cubes and serve.

Chocolate Coconut Shake!

One of the tastiest shakes I have ever tried was this very recipe. Not only is it super healthy, but it takes less then five minutes to prepare and is so delicious.

Ingredients: (makes 3 cups)

1 can organic coconut milk
1 cup water
1 banana
3 pitted dates
2 tablespoons cocoa powder
1 tablespoons almond butter
1/4  cup cashews
2 tablespoons hemp seeds

How to Prepare

Soak you dates for 20 minutes in ½ cup of water. Now place all you ingredients into your blender including the date water and blend until smooth. If it is too think, add more water until your reach your desired consistency.

Coconut Milkshake Recipe

On a hot summer day, whats more refreshing and rejuvenating than a glass of cool Coconut Milkshake.Coconut milkshake is a tropical drink and is absolutely delicious. Enjoy thisCoconut Milkshake recipe to treat yourself with the delicious beverage. Ingredients such as pineapple juice, vanilla ice cream and even coffee will make it a tasty treat for your family and friends. You can also make a delicious mango coconut smoothie to give that tropical flavor and taste. There is an interesting recipe that involves Avacado and coconut to give a distinct flavor as a variation of this recipe.

Ingredients for Coconut Milkshake

•  1/2 cup Coconut milk
• 1 cup Pineapple juice
• 1 cup milk
• 5 oz Vanilla ice cream
• some Pineapple chunks
• 2 teaspoon Grated fresh coconut
• Sugar as needed

Start with pouring some pineapple juice and coconut milk into a food processor. Add the vanilla ice cream and blend for about 5 minutes until smooth. Add the pineapple chunks and whip a little.

As an interesting twist, get some empty cleaned out coconut shells and pour the mixture into them and serve it up. If not, just use tall glasses and decorate the edges with grated coconut.

You can get creative by adding passion fruit or mango ice cream instead of pine apple or the vanilla ice cream. Blend all the ingredients to form a foamy liquid.

A simple and easy Coconut Milkshake recipe like this should be tried and served this summer. You will make a lot of friends with this simple Coconut Milkshake recipe.

Coconut milkshake pics

raw coconut

Coconut milkshake pic #1

Coconut milkshake with coffee

Banana and Coconut Shake

INGREDIENTS

• 1 cup crushed ice
• 3 frozen ripe bananas
• 1/2 pint coconut sorbet
• 1/2 cup unsweetened coconut milk
• 1/2 cup coconut rum (recommended: Malibu)
• 1/2 cup pineapple juice
• 1/2 cup milk
• Pinch kosher salt

DIRECTIONS

Add the ice and the frozen bananas to a blender. Add the remaining ingredients and pulse until the mixture is smooth and creamy. Pour into 4 tall glasses and serve

COCONUT CLOUD CUBES (COCONUT PUDDING)

I don't know if you can tell, but I received a new camera for Christmas from Stomach. I had been bitching about not being able to play around with my pictures. I had a credit-card thin Sony digital camera that was great for taking everywhere with me but I couldn't do much with the camera other than point and shoot (not that I had any idea what to do otherwise, by the way.)coconut bubbles are captured by gelling the egg white/coconut mixture

Stomach had taken photography courses so he had all these lenses for his Nikon camera that were going to waste what with digital technology. Fortunately, the new Nikon D-80 he bought me can use those lenses now and they haven't gone to waste after all. Now he just has to sell the body of the old camera.

This camera is very heavy compared to the micro-thin camera I'm used to but it's fun playing around with the settings. I haven't figured out entirely how to focus properly and apparently my composition sucks because I've never taken a photography course in my life! so bear with me. I think I'm having fun and I don't really care anyway. I think I see some further accessory purchases for this camera on the horizon, namely those fancy schmancy flashes that go off simultaneously. Lighting is definitely an issue.


coconut cloud cubes are great if you like coconut flavour but not the texture of dessicated coconut

This dessert is more of a gelled pudding than anything. You can enjoy Coconut Pudding at your local Dim Sum restaurant and sometimes it's made with an egg white foam and other times it isn't. When egg whites are incorporated into the pudding, the texture becomes almost spongy. It's snow-white and a wonderful play of cold, foamy coconut; quite like biting into a cloud if it were made of coconut cream!

COCONUT CLOUD PUDDING (COCONUT PUDDING/ YEH JUP GOH)

1 cup (250 ml) water
5 oz (125 g) castor sugar
1 oz (25 g) gelatine
1 cup (250 ml) coconut milk
1 cup (250 ml) 2% milk
6 oz (150 ml) egg white

Boil water, add sugar and stir to dissolve. Cool slightly and add gelatine. Stir well to dissolve. Add coconut milk and 2% milk.
Chill the mixture in the refrigerator until half set (to the consistency of thick cream). Check every 10 minutes, stirring to ensure even setting. If the geletine mixture is over-set, melt over hot water and re-chill until you get a creamy consistency.
Whip egg whites in stand mixer until stiff peaks form. Gradually add the gelatine mixture until ingredients are well combined
Immediately pour mixture into plastic-lined pan or molds and chill until firm and set.
Cut into cubes; serve cold

Coconut Jelly

Ingredients

1 cup warm water
4 sachets powdered gelatin (just shy of 4 tablespoons)
3 cups cream of coconut
1/2 cup whole milk
Nonstick cooking spray
2 cups canned pineapple chunks in sweetened juice
1/2 cup maraschino cherries with stems
Directions
Begin by blooming the gelatin. In a small bowl, add the water and slowly pour in the gelatin powder, stirring well until fully incorporated. Set aside.

In a medium saucepan over medium-high heat, add the coconut cream and milk. Stir well with a whisk to combine. Bring to a simmer then stir in the gelatin mixture. Once the mixture comes to a boil, reduce the heat and simmer for 2 to 3 minutes.

Spray an 8 by 8-inch nonstick square cake pan with a little nonstick spray (this will help hold down the plastic wrap). Line the cake pan with plastic wrap (1 sheet across 1 way and another sheet across the other way, works well), leaving enough overhang so you can pick the jelly up from the pan. Give the coconut mixture a final whisk and pour it into the lined pan. Allow to cool slightly before putting it in the refrigerator for at least 3 hours or overnight.

To serve, remove the jelly from pan using the plastic wrap and invert it onto a cutting board. Remove the plastic wrap and discard. Using a hot knife cut the jelly into 1 1/2-inch cubes. Serve in small bowls with chilled pineapple chunks, pineapple juice and maraschino cherries.

COCONUT JELLY (Gluten Free)
1 cup (250 ml) water
5 oz (125 g) evaporated cane sugar
1 oz (25 g) gelatine
1 cup (250 ml) coconut milk (ensure you mix the contents in the can well before measuring)
1 cup (250 ml) 2% milk (you may substitute with soy, almond or more coconut milk)

Boil water, add sugar and stir to dissolve. Cool slightly and add gelatine. Stir well to dissolve. Add coconut milk and 2% milk.
Immediately pour mixture into plastic-lined pan or molds and chill until firm and set.
Cut into cubes; serve cold