Buko Shake is 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 the 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 milkshake 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. But wouldn’t you know? Southern California is no better; we see 90 F-plus temperatures here, too.
So, I decided to recreate the buko shake experience at home and have been making it daily. Rich, creamy, and loaded with coconut flavor, it’s the perfect refreshment!
- While you add sugar directly to the coconut mixture, I recommend to use simple syrup. Sugar doesn’t dissolve well in cold liquids and tends to settle in the bottom. Heating it in equal parts of water until fully dissolved ensures your next glass of milkshake is perfectly sweetened.
- If you prefer a healthier alternative, swap the simple syrup with honey or monk fruit sweetener.
- I like to use evaporated milk for a rich, creamy taste. You can substitute fresh milk or non-dairy options such as almond or soy milk.
This buko shake 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.
How to serve
As with most blended drinks, coconut milkshake is best enjoyed freshly made.
- 1/2 cup water
- 1/2 cup sugar
- 2 cups young coconut meat
- 1 cup coconut juice
- 1/2 cup evaporated milk
- In a saucepot, combine sugar and 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.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”