Drink
Young coconut shake
Coconut water, soft coconut flesh and ice. Three things, one whirl, one very happy glass.
- Prep
- 10 min
- Total
- 10 min
- Serves
- 2
- Difficulty
- Easy
Fruit to use
Young Nam Hom coconuts with thin, soft flesh that blends smooth
About this dish
Coconut shakes are a favourite at Thai roadside drink stalls, especially in the hot season.
Ingredients
Serves 2
Nam Hom coconut water
300 ml (1¼ cups) · about 1 coconut
Young coconut flesh
150 g (1 cup) · from 1–2 coconuts
Ice
250 g (about 2 cups)
Simple syrup
1–2 tbsp · optional; equal parts sugar and water, warmed until dissolved
Fine salt
1 tiny pinch · optional; rounds out the flavour
Method
Open the coconuts and pour the water into a jug.
Scoop out the soft flesh.
Put the coconut water, flesh and ice into a blender.
Blend for 30–60 seconds until smooth and slushy.
Taste it. If you'd like it sweeter, add a little syrup and blend for a few seconds.
Pour into glasses (or back into the coconut shell) and drink straight away.
Tips
- Nam Hom coconuts are naturally sweet and fragrant, so always taste before adding syrup.
- For a stronger coconut flavour, freeze some coconut water in an ice-cube tray and use it instead of plain ice.
- The softer the flesh, the smoother the shake. Thicker flesh just needs a little longer in the blender.
- When opening a coconut, set it on a damp towel so it doesn't slide, and keep your fingers well clear.