young coconut

i really miss the days when all i had to do to enjoy a nice, cool dessert of fresh young buko (coconut) is to ask one of my cousins or my ingkong to pick some for me from the backyard. sometimes, the coconut didn’t even get to the fridge because we’d eat them right after the tops are cut open. i love the “sipon,” LOL! that’s when the meat is so young it’s translucent. you drink the juice and then scoop the meat with a spoon. it was always so fresh and sweet, perfect especially for a hot, summer day.

after several weeks of winter, i’m understandably looking forward to warmer weather and all its accoutrements. i think that’s why i couldn’t resist when i saw cans of young coconut at the grocery store. they weren’t even made in the philippines, but the photos looked really tempting. so i bought a couple and tossed them in the refrigerator to chill. when i opened the cans, i was glad to see the meat was indeed young (not as young as i would have liked, but at least they weren’t close to making gata [milk] yet). but the manufacturers put a little sugar in the juice and i didn’t like it. i guess i’ll have to add eating fresh coconut to my list of things to do when i visit the philippines.

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5 Comments Add yours

  1. Betis Boy says:

    do you remember the coconut vendors with their kariton full of young coconuts. it was always amazing how they opened the husks easily (with a very sharp knife), and then, best of all, expertly scooped the whole coconut meat with thin but pliable razor-looking device (said to be made from carabo horns) without spilling any of the juice. that used to cost only 5 bucks. now i think a single coconut costs 20-25 pesos (palenge price) and twice that in restos.

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  2. Guagua Girl says:

    yes, yes … was always amazed by that (didn't know that's supposed to be carabao horns, interesting). waaaah, now i want fresh coconut (hikbi, hikbi).

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  3. Betis Boy says:

    you remember the road behind vv, where j lives? that whole stretch of road, for some reason has at least 6 buko juice vendors. it's a very busy road now, so i guess that's the reason. it's also dotted with carinderias. re buko juice, the best one is that with a hint of pandan.

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  4. Guagua Girl says:

    oh yes, the pandan … love that added flavor. we used to have a pandan plant and we used it often when cooking rice 🙂

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  5. Betis Boy says:

    pandan is very subtle, but very distinctive. along with cilantro, it's one of my favorite aromatics. (ah, lemon and lime/dayap rind din pala).

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