Buko salad drink is made with young coconut, gelatin, sago, and palm fruits. Sweet and creamy, it’s the perfect summer refreshment! As a college student in Manila in the late 1980s, I stayed in a dormitory a block from my university during school days and went home to my province on weekends. After my Friday classes, I would ride a jeepney from Taft to the Philippine Rabbit station in Avenida, where I would take the bus to Tarlac. It has been decades since I last ventured into the streets of Avenida Rizal, but I remember it to be bustling with hurried drivers and pedestrians alike. The terminal was always thick, with commuters rushing to their destination and vendors peddling fresh fruits, snacks, and beverages. Buko salad drink was my favorite among the rows of melon juice, sago’t gulaman, and other refreshments sold at the bus terminal, and I would always buy a large cup before I got on the bus. The ice-cold milky liquid and chunks of gelatin, sago, young coconut, and palm fruits kept me happily occupied and hydrated through my two-hour-long trip home. Ingredient notes This recipe is more of a baseline; feel free to add more or fewer ingredients to suit your taste. Agar-agar bars – locally known as gulaman. You can also use gelatin, but the texture will be softer. Sugar – to sweeten the agar-agar mixture. Omit if using gulaman powder with added sweeteners. Kaong and Nata de Coco – drain well, as they’re usually bottled in a heavy syrup, which would make the drink overwhelmingly sweet. Sago – cook the dry sago pearls or buy them precooked from grocery stores or wet markets. Shredded young coconut – also known as buko. Coconut Juice/water Coconut Milk – adds creaminess. You can substitute evaporated milk. Condensed milk – adds sweetness and creaminess. Red food coloring – for aesthetic purposes only. You can omit or use colored nata de coco or kaong to tint the drink. How to make gulaman Shred agar-agar bars into small pieces and soak in a large pot with water for 30 to 40 minutes or until softened. Bring to a boil over medium heat until fully dissolved. Add sugar and stir to dissolve. Cook for 10 to 15 minutes or until the agar-agar completely melts and the liquid is clear and not cloudy with lumps. Remove from heat and pour into a flat dish. Allow to cool until set and hardened. Cut gelatin into ½-inch cubes. How to make buko salad drink Combine gulaman cubes, nata de coco, kaong, and sago in a large jar. Add shredded young coconut and coconut juice. Add coconut milk and sweeten it with condensed. Add red food coloring if using. Gently stir to distribute and serve over ice. Cooking tip You can make the mixture a little sweeter than you like as the sweetness will mellow out once the drink is chilled or diluted when served over ice. Frequently Asked Questions What is the difference between gulaman and gelatin? What is the difference between gulaman and gelatin? Gulaman, or agar-agar, is made from seaweeds, while gelatine is an animal-derived protein from collagen. The former sets quicker and has a firmer texture than the latter. What is buko salad made of? What is buko salad made of? This classic Filipino dessert is traditionally made with shredded young coconut, canned fruit mixes and fresh fruit, kaong, nata de coco, all-purpose cream, and condensed milk. Serving suggestions Store in the refrigerator for food safety. For best results, serve cold over ice. This buko beverage is chunky; provide spoons to get into all the goodies! More beverage recipes I hope you give this tropical beverage a try. Sweet, creamy, and chock-full of goodies, it’s the perfect Summer refreshment! For more delicious gulaman drinks, check out this Buko Pandan Drink recipe. Ingredients 2 bars (.70 ounce) red agar-agar 3 cups water 1 cup sugar 1 bottle (12 ounces) kaong, drained 1 bottle (12 ounces) nata de coco, drained 1 bottle (12 ounces) cooked sago 2 cups young coconut, shredded 2 cups coconut milk or 12 ounces evaporated milk 4 cups coconut juice 1 can (14 ounces) sweetened condensed milk 2 drops red food coloring (optional) Instructions In a pot, soak agar agar in water for about 30 to 40 minutes. Bring to a boil over medium heat and cook, stirring regularly, until agar agar melts. Add sugar and stir to dissolve. Continue to cook for about 10 to 15 minutes or until agar agar is completely melted. Remove from heat. Pour into a flat dish and allow to cool until set and hardened. Cut gelatin into ½-inch cubes. In a large pitcher, combine gelatin cubes, kaong, nata de coco, sago, shredded young coconut, coconut juice, coconut milk, and sweetened condensed milk. Stir until well-distributed. Add food coloring, if desired, and stir until color is dispersed. Serve in glasses over ice. Video Nutrition Information “This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
This content was originally published here.
