Go Back

Buko Salad Drink

A refreshing and creamy Filipino coconut drink made with young coconut meat, chewy tapioca pearls, colorful gelatin cubes, coconut water, evaporated milk, and condensed milk. Perfect for hot days, parties, celebrations, and merienda!
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 50 minutes
Course Beverage, Dessert, Drinks
Cuisine Filipino
Calories 260 kcal

Equipment

  • Large pot
  • Mixing bowls
  • Mixing spoon
  • Knife
  • Cutting board
  • Measuring Cups
  • Serving glasses

Ingredients
  

For the Tapioca Pearls

  • 1 cup uncooked tapioca pearls sago
  • 6 cups water

For the Gelatin

  • 25 grams gelatin powder
  • 6 cups water
  • 1/4 cup sugar
  • Red food coloring
  • Green food coloring
  • Yellow food coloring

For the Drink

  • 2 cups young coconut meat cut into strips
  • 2 cups coconut water
  • 1 can evaporated milk 370 ml
  • 1 can condensed milk 390 grams
  • Cooked tapioca pearls
  • Colorful gelatin cubes
  • Ice cubes for serving

Instructions
 

  • Cook the tapioca pearls: Boil 6 cups of water in a pot. Add the tapioca pearls and cook for about 15 minutes, stirring occasionally. Turn off the heat, cover, and let them continue cooking until tender. Drain and rinse with clean water. Set aside.
  • Make the gelatin: Bring 6 cups of water to a boil. Add the gelatin powder and sugar. Stir until completely dissolved, then bring to a gentle boil.
  • Add colors: Divide the gelatin mixture into three containers. Add red food coloring to one, green to another, and yellow to the last. Stir well and allow to cool. Refrigerate until firm, then cut into small cubes.
  • Combine the toppings: In a large mixing bowl, combine the young coconut meat, cooked tapioca pearls, and colorful gelatin cubes. Mix gently.
  • Add the liquids: Pour in the coconut water, evaporated milk, and condensed milk. Stir gently until everything is well combined.
  • Chill: Refrigerate the Buko Salad Drink until thoroughly cold. Alternatively, serve immediately over ice.
  • Serve: Pour into glasses, making sure each serving contains plenty of coconut strips, tapioca pearls, and gelatin cubes. Enjoy!

Notes

  • Use fresh young coconut meat and coconut water whenever available for the best flavor.
  • Chill the gelatin and tapioca pearls before assembling the drink.
  • Adjust the sweetness by adding more or less condensed milk.
  • For extra texture, add nata de coco, kaong, or fruit cocktail.
  • Keep refrigerated and enjoy while fresh. Avoid freezing the finished drink.
  • Serve with a wide straw or spoon so you can enjoy the coconut, sago, and gelatin in every sip.

Nutrition

Calories: 260kcalCarbohydrates: 48gProtein: 5gFat: 6gSaturated Fat: 4gSodium: 90mgPotassium: 180mgFiber: 1gSugar: 38gCalcium: 150mgIron: 1mg
Keyword Buko Drink Recipe, Buko Salad Drink, Buko Salad Juice, Buko Salad Recipe, Coconut Salad Drink, Creamy Buko Drink, Filipino Coconut Drink, Filipino Summer Drinks, Young Coconut Drink,  Buko Juice Recipe
Tried this recipe?Let us know how it was!