Buko Salad Drinks made of fresh young coconut, gelatine, tapioca pearl, sugar and milk. It's the perfect drink to beat the summer in the Philippines. Try this togetehr with other Filipino snack recipe.
Prep Time15 minutesmins
Cook Time15 minutesmins
Chilling Time2 hourshrs
Total Time2 hourshrs30 minutesmins
Course: Drinks
Cuisine: Filipino
Keyword: buko pandan drinks, buko salad drinks
Servings: 10
Calories: 224kcal
Author: Jenalyn Rose Forbes
Ingredients
1sachetgreen gelatineunflavored
1sachetred gelatineunflavored
1sachetyellow gelatineunflavored
wateraccording to gelatine packaging instruction
1cuptapioca pearlsmall size
1cupyoung coconutshredded
2cupcoconut juice
1cupevaporated milk
¾cupcondensed milk
½cupwhite sugar
Instructions
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!