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.

…….

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

…….

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

Coconut Water To The Rescue? Parsing The Medical Claims

by ELIZA BARCLAY


Hydration is something we're inclined to worry about in the summertime, when we sweat more and can be at risk ofheat exhaustion if we don't get enough fluids. And while most doctors say water is the ideal fluid for rehydrating,coconut water, the latest faddish recovery drink, is being heavily marketed as "more hydrating" than H20.



Some companies allege that doctors even prefer coconut water to other solutions when treating dehydration. Coconut water is "identical to human blood plasma," saysYoungCoconuts.com, and "can be safely injected directly into the bloodstream," according to BodyEcology.

That claim arose because coconut water was reportedly given intravenously to people during World War II when regular IV saline solution was in short supply. And one tiny study – of just one person – noted that it had been used successfully on a man in an emergency situation in the Solomon Islands when nothing else was available.

But would you really want a coconut IV if you got seriously dehydrated? Shots called up some doctors to get their take on whether they'd give coconut water to patients – either intravenously or by mouth.

First, we spoke to Mark Graber, professor of clinical emergency medicine at the University of Iowa Carver College of Medicine. Graber says that coconut water really isn't much like blood plasma, and if a patient came into his ER dehydrated, he wouldn't reach for it.

"It's not an optimal IV solution for rehydration because it doesn't have enough sodium content to stay in the bloodstream," says Graber. "And it could cause elevated calcium and potassium, which could be dangerous."

As a sport drink, Graber says coconut water is fine. But the data on all other clinical uses is weak and scant, he says.

But while coconut water isn't a safe alternative for an IV, some doctors are recommending it to patients as an oral rehydration therapy. Robynne Chutkan, a gastroenterologist and an assistant professor of medicine at Georgetown University Hospital, grew up in Jamaica and says she's been drinking the water from young, green coconuts as long as she can remember.

When coconut water finally hit the U.S. market, Chutkan was thrilled to discover it tasted pretty close to the real thing. Eventually she began to suggest it to her patients, many of whom have had their colons removed and struggle to stay hydrated.(The main function of the colon is to absorb water.) People with conditions like colitis from Crohn's disease and gastroenteritis can lose a lot of water in diarrhea, too, Chutkan said.

"Diarrhea is the main obstacle to hydration [for these patients], but I am not a fan of Gatorade to treat it," Chutkan says. "It's very synthetic stuff and has citric acid, sodium citrate and sugar. And it's very concentrated, which could lead to the worsening of diarrhea. Coconut water is great because it's already diluted and it's natural."

Coconut water also has electrolytes, which Chutkan says give it a small advantage over water. "But it's not magical. In our society, we're always looking for the magical thing, and I see a little of that in [the marketing of] coconut water," Chutkan says.



And even if it's more natural than the other stuff on the market, the nutritional claims on the label may not always be accurate. A recent study by the independent health product reviewer Consumerlab.com found that two of the most popular brands, Vita Coco and ONE Coconut Water, contained less sodium and magnesium than advertised. Only Zico Natural contained the amount of sodium listed on its label — 160 milligrams.

Coconut Water – The New Miracle Drink?

By J. Harness

Want to stay on-trend with the latest health-food kick? Then you need to slide the acai berry drinks over on the shelf to make room for coconut water. This natural product is quickly emerging as a popular trend in both the retail and foodservice markets. It’s gaining in popularity so quickly, in fact, that those in the foodservice industry will want to stay on top of the trend.

This hydrating liquid is harvested from young coconuts. It is clear in appearance and is clearly gaining popularity among foodies as a healthy alternative drink. Coconut water is now being labeled as nature’s miracle water because of the health benefits it offers. It is very low in calories, fat free and has no cholesterol.

Maybe something like ….more health benefits of this flavored water? are potassium and electrolytes that….Coconut water is also contains a lot of potassium and electrolytes. Electrolytes help hydrate a person while potassium fights all kinds of bad body attackers – like hangovers, for instance. What other drink helps cure those without a little hair of the dog?

Companies are catching on to the wave of thirst for coconut water. One of those companies, Vita Coco, is expected to double its sales of the drink amidst the newly-hyped coconut water craze. Nation’s Restaurant News reports that even the Hard Rock Café and other beverage-heavy businesses are soaking up the profit from coconut water by adding it as an ingredient in several cocktails and non-alcoholic drinks.

Big beverage players are riding the tropical coconut water wave, too, by putting their money where their consumers’ mouths are. Since more of the product is being marketed and sold in the grocery segment of the industry, cola bottling giants have invested in coconut water. PepsiCo has gotten on board with the coconut water craze, for instance, stating that the product is one of the fastest growing in the beverage category.

Coconuts follow the GreenHot trend, too. There is nothing from a coconut that cannot be used to produce something useful. Good for consumers, good for the environment – maybe it is actually the miracle fruit that just happens to provide miracle water.

Keep an eye on coconut water, and keep checking back for future updates on this and other trends you can use to benefit your business.