Nuoc Dua Tac (Coconut Water with Calamansi), Sweetened with Monk Fruit
Sweets and drinksDrinksVietnamAbout 25 minutes
Coconut water with calamansi suits a hot afternoon, a light tartness over sweet, cool coconut. Straining out the calamansi seeds is the fiddly part. A single seed left behind turns the whole glass bitter, so the juice gets strained carefully before mixing.
The peel is cut into strips and cooked down slowly into a candied garnish that smells wonderful on top of the glass. Coconut water with a pinch of salt and a teaspoon of calamansi juice hits the right balance.
This batch weighs about 500g, at roughly 46 calories per 100g.
Method
Open 1 young coconut and pour off the water, then scrape out the meat and set it aside. Wash 10g calamansi and drain.
Halve half of the calamansi, squeeze out the juice and strain out the seeds to avoid bitterness.
Slice the other half thinly, choosing the ones with yellow skin. Steep the shredded peel with kOBE Monk Fruit Blend until it dissolves, then cook it briefly over low heat until it turns sticky and candied.
Pour the coconut water into a glass, add 1/2 teaspoon kOBE Monk Fruit Blend, a pinch of salt and 1 teaspoon calamansi juice, then stir.
Add the coconut meat and the calamansi slices on top, finish with ice cubes and serve.
Tips
Strain the calamansi juice thoroughly, since a stray seed makes the glass bitter.
Once a coconut is opened it should be used the same day.
Cook the candied peel over low heat, because high heat turns it bitter at once.
Choose calamansi with yellow skin for candied peel with the best scent and color.
Squeeze the calamansi right before mixing, since juice squeezed ahead of time turns the drink bitter.
kOBE Monk Fruit Blend leaves a light cooling finish, more noticeable cold than warm.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.