Buko (coconut) and melon is a popular ice cream flavor. The combination works as a milkshake too. Melon and coconut milkshake is the bomb.
This milkshake was inspired by an ice cream flavor? Yes, it was. After all, when you think about it, milkshake is really just like ice cream softened to drinking consistency. Historically, the relationship of ice cream and milkshake is quite interesting.
Milkshake started out as a cold version of eggnog. Yes, spiked with whiskey. By the beginning of the 20th century, milkshake became what it is today—milk, flavorings and ice blended together to make a smooth and creamy drink. It was a staple in soda fountains in the the United States.
Before there were blenders and milkshake machines, milkshakes were blended by hand. Soda fountains were competing with one another in coming up with more milkshake flavors and varieties.
And that was where ice cream came entered the picture. It was easier to simply take various flavors of softened ice cream, mix and match each ice cream flavor with syrups and flavorings.
So, if you follow the philosophy of the soda fountain milkshake makers during the early part of the 20th century, you’ll never run out of ideas. You can even think of it this way—someone has already experimented and done the recipe development and all you need to do is tweak here and there to turn ice cream into milkshake.
- Scoop out the seeds of the melon. With a spoon, scrape the meat from the thick skin. Cut into 1-inch cubes.
- Scrape the coconut meat from the husk.
- Place the coconut meat, melon, coconut water, sugar and ice in the blender.
- Pulse several times until the mixture is smooth (or run on the highest speed if you prefer a super smooth milkshake).
- Pour in the milk and pulse a couple of times to blend.
- Serve your melon and coconut milkshake cold.