From the recipe collection
Bohe Beteng Calamansi
Basilan coconut water with tender buko and calamansi, served well chilled and only lightly sweetened.
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 4 glasses
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Ingredients
Tick ingredients as you prepare.
Method
- Use freshly opened, sweet-smelling young coconuts. Strain the coconut water through a fine sieve and refrigerate it immediately.
- Cut the soft young coconut meat into thin strips, removing any hard brown shell fragments.
- Dissolve sugar in 1/2 cup of the coconut water over low heat, then cool the syrup completely.
- Combine the remaining cold coconut water, cooled syrup, and coconut strips. Add the optional cold water only if needed.
- Add calamansi juice gradually, starting with 1 tablespoon and tasting after each addition so the citrus brightens rather than overwhelms the coconut.
- Chill for at least 30 minutes, then pour over clean ice and stir once before serving.
- Keep refrigerated and consume the same day; discard immediately if the drink turns fizzy, alcoholic-smelling, slimy, or unusually cloudy.