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The Philippines is the second largest coconut producer in the world.

The coconut grows all year round but it takes around six to seven months before a young coconut or buko can be harvested.

Chef Markus Patimo has three unexpected recipes using the flesh of buko.

Cheesy Buko Lumpia

Ingredients

• oil
• garlic
• onion
• buko, cut into strips
• julienned carrots
• shredded cabbage
• cooked leftover meat like chicken, cut into strips
• salt
• pepper
• cheese
• lumpia wrapper
• vinegar

Procedure

1. Saute onion and garlic
2. Add buko strips
3. Add carrot strips and cabbage strips
4. Add spring onion
5. Add leftover meat like chicken strips
6. Add salt and pepper to taste
7. Once cooked, add cheese and wrap in lumpia wrappers
8. Fry lumpia until golden brown
9. Serve with vinegar

Pancit Buko

Ingredients

• oil
• onion
• garlic
• buko, cut into strips
• squid
• shrimp
• clams
• salt
• pepper
• cilantro
• coconut milk

Procedure

1. Saute onion and garlic
2. Add buko strips and cook for two minutes
3. Add squid, shrimp and clams
4. Cook until clams are open
5. Add salt and pepper to taste
6. Top with cilantro
7. In a separate pan, cook coconut milk until it becomes latik
8. Sprinkle over the buko pancit

Buko Ceviche

Ingredients

• diced buko flesh
• diced cucumber
• diced avocado
• cherry tomatoes
• cilantro
• patis
• tomato sauce
• sesame oil
• lemon juice
• cumin
• salt
• pepper
• chips

Procedure

1. Mix cucumber, buko, avocado in a bowl
2. Add cherry tomatoes and cilantro
3. Add patis, tomato sauce and sesame oil
4. Add lemon juice
5. Add cumin, salt and pepper
6. Mix well
7. Serve with chips

Buko is a healthy addition to one's diet as it has electrolytes and enzymes that can speed up metabolism. It can also help with the bad bacteria in one's gut and can help boost one's immune system.