Buko Salad Drinks are a refreshing way to face the summer heat. What with the all-year-long hot weather in the Philippines, Filipinos came up with lots of refreshers to help them cool down.
Another great thing about it is its simple cooking procedure. So people don’t have to rely on food stalls all the time to get their dose of coolers. Now, they can make it on their own, in their own homes! It is a really practical and fun addition to bonding times with family and friends.
It is easy to get something refreshing to drink nowadays. Dropping by the nearest store (or even you trusty sari-sari store) and you can already get something cold. Softdrinks, ready-to-drink juices, powdered juices - you name it.
But as Filipino custom goes, nothing can be compared to local Pinoy refreshers that came from a mixture of different ingredients. Have I already mentioned how good they are? We already had them even before the milk tea craze! Believe me when I say that this is gonna be worth it, really!
Beat the heat with this exciting and cooling drink recipe!
We will be making a specific Filipino dessert to make as a drink this time. Who would’ve thought that its possible to make buko salad into something more refreshing than it already is? Well, here it is, the very recipe to make this yummy cooler. I think it would be perfect when served during parties and special occasions, just like its original counterpart.
However, one can enjoy its goodness any time, any day! It works as both a refreshing beverage and dessert. Add more of what you like to make the recipe suitable for your taste.
I personally can’t wait to whip up more Buko Salad Drinks at home. It will be perfect for the current summer season in the Philippines. You just have to consume it together with some savory snacks. Feel free to browse the site for more recipes.
Buko Salad Drinks Recipe
- 1 sachet green gelatine unflavored
- 1 sachet red gelatine unflavored
- 1 sachet yellow gelatine unflavored
- water according to gelatine packaging instruction
- 1 cup tapioca pearl small size
- 1 cup young coconut shredded
- 2 cup coconut juice
- 1 cup evaporated milk
- ¾ cup condensed milk
- ½ cup white sugar
- Cook each gelatine according to packaging instruction. Transfer in a glass container and put inside the refrigerator for at least 2 hours or until set. Cut into cubes and set aside.
- Meanwhile, cook the sago in a pot with boiling water over medium heat. Stir occasionally and cook for 15 minutes until transparent. Rinse with cold water and set aside.
- In a large bowl, combine the gelatine, coconut juice, shredded young coconut, evaporated milk, condensed milk and sugar. Mix until the sugar is dissolved.
- Add the tapioca pearl and mix well. Serve in a glass with ice!