Rose Young Coconut- Popular Asian Drinks
Asia is well known for exotic cocktails and tropical drinks, many of which use coconuts. With the simple addition of one key ingredient, fresh young coconut is transformed into a refreshing, tropical dessert drink. This recipe works well for both young and mature coconut. Rose syrup can be found in Asian grocery stores and online, though it should not be confused with Rose essence frequently used in Indian and Middle Eastern desserts. Devouring Es Kelapa Muda right in its coconut shell is a quintessential Indonesian treat, one that has become synonymous with the beautiful islands of Indonesia.
4 young coconuts (2 1/4 lbs, 1 kg each), refrigerated
8 tablespoons rose syrup (not to be confused with rose essence, rose syrup is thick and red)
Turn the coconut on its side. Using a heavy butcher knife, begin making cuts around the top of the coconut, just about 2 inches from the center, following a circular pattern. This will result in a circular diameter of about 4 inches. Do not cut through all the way as the coconut water will then spill out everywhere. You want to make cuts just deep enough so that when you stand the coconut upright, you can easily pry off the top with your hands, without losing any of the coconut water.
Once the top has been removed, scrape the inside of the coconut with a spoon, using long, smooth strokes. Let the coconut flesh fall to the bottom of the coconut. Repeat these steps for all the coconuts. Be as gentle as possible as any heavy handed scraping will result in splashing/spilling and the loss of the coconut water.
Divide the rose syrup evenly between the coconuts and stir gently. Serve the coconuts with the tops placed back, long spoons and on a plate with high edges or a large bowl to contain any spillage.