Buko Lychee Juice

We are the midst of hot California summer and days have been, well, hot. The sun has been relentless, beating down the streets like a colossal furnace. The air so thick and dry, there is not even the slightest breeze for momentary relief. It’s just the type of miserable weather you’d gladly drown yourself in a mason jar of ice-cold buko lychee juice.

Really, this tropical combination of shredded young coconut and sweetened lychee stirred into a drink is what you need. Right. Now. You can serve this buko lychee juice over lots of ice, blend it into a smoothie or freeze into an equally refreshing sorbet, too! Enjoy!

Buko Lychee Juice
Prep time
Total time
Yield: 4 to 6 Servings
    • 2 cups young coconut meat, shredded
    • 4 cups coconut juice
    • 1 (20 ounces) canned lychee in syrup
    • ⅔ cup sugar
  1. In a large pitcher, young coconut, coconut juice, lychee (including syrup) and sugar. Stir well until sugar is dissolved. Chill in refrigerator until ready to serve.
  2. Serve in tall glasses over ice.

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