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!

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

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.

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.

More beverage recipes

Tamarind Drink

Dalgona Coffee

Sago at Gulaman

Cucumber Lime Smoothie