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| Alternative names | Buko lamaw, coconut lamaw |
|---|---|
| Course | Dessert |
| Place of origin | The Philippines |
| Region or state | Visayas,Mindanao |
| Serving temperature | Chilled, room temperature |
| Main ingredients | Coconut water, young coconut, biscuits or saltines, milk |
Lamaw, also known asbuko lamaw, is aFilipinodessert orbeverage made from scraped young coconut meat (buko) incoconut water with milk and sugar (orcondensed milk), andsaltines orbiscuits. Variations may add ingredients likepeanuts,graham crackers, or orange-flavoredsoftdrinks. Ice cubes are commonly added to chill the dessert. It is usually made from freshly gathered coconuts and is commonly served within the coconut shell itself. It originates from theVisayas andVisayan areas ofMindanao and is a traditionalmerienda for farmers working in the fields in rural areas.[1][2][3]
The name of the dessert is fromVisayanlamaw, meaning "swill" or "slop", due to its appearance. The term can sometimes also be used to refer to similar desserts made frompapaya,star apple, oravocado with milk and sugar.[4][5]
