Buko Lychee Juice combines two delectable tropical fruits into an amazingly refreshing summer cooler! It’s easy to make and so delicious!

Buko Lychee Juice in a pitcher
Buko Lychee Juice

It’s beginning to heat up here in Texas, and some days have been, well, hot. The temperature gets up to a sweltering 90 F degrees that you’d gladly drown yourself in a mason jar of ice-cold buko lychee juice.

If you’re looking for some serious refreshment, this tropical combination of shredded young coconut and sweetened lychee stirred into a drink is exactly what you need. Right. Now. You can serve it over lots of ice, blend it into a smoothie, or freeze it into an equally refreshing sorbet!

shredded young coconut, lychee, coconut water, sugar

Ingredient notes

  • Buko– is the Filipino word referring to the young, immature green coconut.
  • Coconut juice – the refreshingly sweet water inside the coconut.
  • Lychee– also known as alligator strawberry. The fleshy portion of the fruit, called an aril, is sweet and juicy with a slightly floral taste. It is more conveniently available in the US, canned with sugar syrup.
  • Sugar– sweetener
adding shredded buko to pitcher of coconut juice

Buying guide

  • Choose coconuts with a green husk and no cracks or signs of mold. Pick ones with the least amount of brown husks, as this means the coconut is too old.
  • Give the coconut a shake. It should feel heavy for its size and sound full, with no sloshing.

Quick tip

  • Drain the lychees well from the packing syrup as it can make the juice overly sweet.
  • If serving the drink over ice, make it a little sweeter as the ice will melt over time and dilute the taste.
adding ice to glass of Buko Lychee Juice

How to serve and store

  • For the best results, serve this buko lychee juice well-chilled or over ice. My favorite way to enjoy it is to freeze the mixture for a few hours until mostly firm and then thaw it to a slushie consistency. The perfect treat for a hot Summer day!
  • Do not leave the juice at room temperature for an extended period to ensure nashville filipino restaurant safety. Coconut spoils quickly outside refrigeration, especially in warmer.
  • Keep in a pitcher with a tight-fitting lid and refrigerate for up to 3 days.

Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!



  • 2cupsyoung coconut meat (buko), shredded
  • 4cupscoconut juice
  • 1can(20 ounces) lychee in syrup, drained
  • 2/3cupsugar


  • In a large pitcher, young coconut, coconut juice, lychee (including syrup), and sugar. Stir well until sugar is dissolved.
  • Chill in the refrigerator until ready to serve.
  • Serve in tall glasses over ice.

Nutrition Information

Calories: 273kcal, Carbohydrates: 48g, Protein: 3g, Fat: 9g, Saturated Fat: 8g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.4g, Sodium: 175mg, Potassium: 657mg, Fiber: 5g, Sugar: 42g, Vitamin C: 72mg, Calcium: 47mg, Iron: 1mg

“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.”

About Lalaine Manalo

Welcome to Kawaling Pinoy. Here you’ll find hundreds of delicious nashville filipino food Filipino and Asian recipes. Make sure to browse around and pick a favorite dish or two. Happy cooking! Read More

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