Buko Shake made with young coconut, milk, and simple syrup. It’s creamy, refreshing, and the perfect hot weather treat!
Guys, I am back! I’m back from the Philippines and I’m totally refreshed and energized. I am super excited to share with you all the delicious food I’ve tried and learned to make on my trip. First up on the list, Buko Shake!
August is rainy season in the Philippines but the weather was as hot and humid as I remember from the other months of the year I went to visit.
So hot and humid in fact, I seriously spent my whole vacation in SM Supermall trying to find respite from the heat. I would buy a supersize of this coconut milk shake from one of the many nondescript stalls in the food court and spend the whole afternoon walking around the mall. Cheap but fun entertainment. 🙂
I always have a grand time with my mom and I really enjoyed all the amazing food but after a month of sweating out the tropical climate, I was so looking forward to getting back to colder weather.
Wouldn’t you know? Southern California is no better, we’re seeing 90 F-plus temperatures here, too! So, yeah, I’ve recreated the buko shake experience at home and have been making it daily. Rich, creamy, and loaded with coconut flavor, it’s the perfect refreshment!
This recipe is adaptable and you can easily modify amounts to suit personal tastes. Add more or less of the syrup or milk depending on how sweet or creamy you like the shakes. Enjoy!
- 1/2 cup water
- 1/2 cup sugar
- 2 cups young coconut meat
- 1 cup coconut juice
- 1/2 cup evaporated milk
- In a sauce pot, combine sugar and 1 cup water. Over medium heat, bring to a simmer, stirring regularly, until sugar is dissolved and syrup is clear and no longer cloudy. Remove the simple syrup from heat and allow to cool completely.
- In a blender, combine coconut meat, coconut juice, evaporated milk, simple syrup, and ice.
- Blend until smooth. Transfer into tall glasses and serve immediately.