Home Made Young Coconut Strips

Learn how to make homemade young coconut strips—a refreshing treat perfect for cold desserts like Buko Salad. Recreate the taste of home today! 🥥 Dive into the world of homemade Young Coconut Strips! 🌴 Recreate the taste of home with this simple recipe. Perfect for your favourite cold desserts! 🍨 #TasteOfHome 🏡

In the heart of Filipino culture lies the coconut tree, scientifically known as Cocos nucifera, a symbol of resilience and versatility. From pre-colonial times to the present day, this majestic tree has played an integral role in the lives of Indigenous communities, offering not just sustenance, but also serving as a source of building materials and traditional medicine.

Among Filipinos, the term “buko” holds a special significance, referring specifically to the young coconut. Revered for its refreshing coconut water and tender, jelly-like flesh, buko embodies the spirit of warm hospitality and goodwill in traditional Filipino folklore.

As Filipinos, our childhood memories are intertwined with the taste of buko—its creamy, sweet, and soft flesh a cherished treat in desserts, drinks, and even savory dishes. Yet, living in New Zealand, the longing for the fresh young coconuts of home is palpable. While available in stores, most are imported and lack the freshness we remember. Often, they’ve been on the shelf for weeks, leaving them sour and far from the taste of home.

For those of us who rely on young coconut meat for our beloved desserts, the challenge of finding fresh options can be daunting. Canned or unfresh alternatives simply don’t compare to the real thing. But fear not, fellow buko enthusiasts, for I’ve discovered a trick to recreate the authentic taste and texture of young coconut strips right in your own kitchen.

My secret? Agar jelly—a simple yet ingenious solution to satisfy those buko cravings. With just a few ingredients and a bit of creativity, you can enjoy the luscious sweetness of young coconut strips in your favourite cold desserts like Buko Salad.

While this hack may not hold up in cooked desserts like Buko Pie, where the delicate texture could melt away, its versatility knows no bounds. So, the next time you’re craving a taste of home, whip up a batch of homemade young coconut strips and indulge in the flavours that remind us of warm days and cherished memories.

Here’s how it’s done:

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Home Made Young Coconut Strips

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  • Author: Raymund
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Category: Ingredient
  • Cuisine: Freestyle

Description

Learn how to make homemade young coconut strips—a refreshing treat perfect for cold desserts like Buko Salad. Recreate the taste of home today!

 


Ingredients

Scale

Instructions

  1. Pour coconut water and coconut milk into a large saucepan.
  2. Add sugar and mix until dissolved.
  3. Gradually sprinkle 1 sachet of jelly powder into the water and stir until dissolved.
  4. Place the large saucepan over medium heat on the stove top.
  5. Heat the mixture while stirring constantly until it boils.
  6. Slowly pour the mixture into moulds and let it set.
  7. Once set, use a buko scraper to scrape the jelly into noodle strands, ready to adorn your cold desserts.

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3 Responses

  1. Now that’s a fun recipe! I would probably just enjoy it spoonful 🙂

  2. I love this! I’ve been looking for vegan coconut recipes using agar, and this is perfect.

  3. Such an interesting and fun dessert / snack – and light and healthy too. Never tried young coconut strips, but I think you’ve nailed recreating it.

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