This coconut juice contains added refined sugar and potassium metabisulfite preservative, plus it's diluted with water (only 80% actual coconut juice). The DIY version uses 100% organic young coconut water and meat with no additives, providing superior nutrition and purity.
Based on: Coconut juice
· Makes approximately 20 servings
· Serving: 240ml (1 cup)
Why This Recipe is Seed Oil Free
Commercial Coconut juice from FOCO often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Coconut juice may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Fresh Young Coconuts
10 coconuts (yields about 5 liters coconut water + 2 cups meat) · Organic Young Thai Coconuts (available at Whole Foods, Asian markets)
Primary source of natural electrolyte-rich coconut water and tender coconut meat for authentic flavor and nutrition
Organic Coconut Sugar
60g (about 1/4 cup) - optional for sweetness · Big Tree Farms Organic Coconut Palm Sugar
Natural unrefined sweetener to match the sugar content of commercial version if desired sweetness level
Natural citric acid source for flavor balance and mild preservation without chemical additives
Instructions
Step 1. Select 10 fresh young Thai coconuts - they should feel heavy for their size and sound full of liquid when shaken. Use a coconut opener or heavy cleaver to create a clean opening in the top. Strain the coconut water from each coconut through a fine-mesh strainer into a large glass pitcher to remove any shell fragments. You should get approximately 400-600ml of water per coconut.
Step 2. After extracting the water, crack the coconuts fully open and scrape out the tender coconut meat using a spoon. The meat should be soft, jelly-like, and translucent. Roughly chop the meat into small pieces (about 5mm). You'll need approximately 200g of coconut meat total for the full batch.
Step 3. If adding sweetness to match the commercial version: dissolve 60g organic coconut sugar in 240ml of the coconut water by stirring vigorously for 2-3 minutes until completely dissolved. Coconut sugar can be stubborn to dissolve, so be patient and stir thoroughly to avoid any gritty texture.
Step 4. Add the fresh lemon juice (30ml) to the coconut water mixture and stir gently. The lemon juice provides natural acidity regulation and helps preserve freshness for a few extra days, though this version will have a shorter shelf life than the commercial product due to lack of chemical preservatives.
Step 5. Distribute the chopped coconut meat evenly among serving containers or bottles - about 10g (2 teaspoons) of meat per 240ml serving. Pour the coconut water mixture over the meat, leaving about 1cm headspace if using bottles. Stir each serving gently before consumption as the meat tends to settle.
Step 6. Chill the coconut water in the refrigerator for at least 2 hours before serving. Shake or stir each serving before drinking as the coconut meat and any natural sediment will separate. Serve over ice if desired. Each 240ml serving provides natural electrolytes, enzymes, and the fresh tropical flavor of pure coconut.
Storage
Store in refrigerator for up to 3-4 days maximum. Unlike commercial versions, this contains no preservatives so consume quickly. Shake before each use as separation is natural.
Cost Comparison
Cost per serving (homemade)$2.35
Cost per serving (store-bought)$1.99
Savings-18%
DIY costs more upfront due to premium organic fresh coconuts, but you're getting 100% pure coconut water vs. diluted commercial version. The quality and purity justify the premium - no preservatives, no dilution, maximum nutrition and enzyme content.