- 2 fresh coconuts
- 1 pandan leaf
- calamansi or lime juice, to taste
- Take the back of a heavy knife and whack along the equator line of the coconut shell with swift hard hits—keeping the fingers of the hand holding the coconut well out of the way.
- Turn the coconut and continue whacking the equator line until the coconut splits open. Drain the coconut water into a bowl through a fine mesh strainer.
- Pour the strained juice into a glass.
- Carefully toast pandan leaf over an open flame on a stove to release the aroma and add to the glass with the coconut juice.
- Serve with calamansi to taste or a squeeze of lime.