The moment the summer heat hits, my family starts craving something cool, sweet, and utterly refreshing. We’ve tried countless drinks, from iced teas to fruit smoothies, but nothing quite hits the spot like a homemade Buko Salad Drink. This isn’t just a drink; it’s a taste of Filipino summer in a glass. The creamy coconut juice, the chewy tapioca, the jiggly gulaman, and the tender coconut strips – it’s a symphony of textures and flavors that dance on your palate. My kids devour it, my husband loves it after a long day in the garden, and honestly, I find myself making it at least twice a month because it’s just that good. It’s a guaranteed crowd-pleaser, perfect for potlucks, family gatherings, or simply a delightful treat to beat the heat. This recipe, which I’ve tweaked slightly over time to absolute perfection, is my go-to for that authentic, invigorating Buko Salad Drink experience. Prepare to be transported to a tropical paradise with every sip!

Ingredients

The beauty of the Buko Salad Drink lies in its simple yet harmonious blend of ingredients. Each component plays a vital role in creating the drink’s signature taste and texture. Below, you’ll find the ingredient list, conveniently scaled for different serving sizes. Whether you’re making a small batch for yourself or a large pitcher for a party, you can easily adjust the quantities.

For 1x Serving (10 Cups):

US Customary	Metric	Ingredient	Notes
2 cups	473 ml	Coconut Juice	Freshly squeezed from young coconuts is best, but good quality packaged coconut juice works too.
370 ml	370 ml	Evaporated Milk	Adds creaminess and richness.
300 ml	300 ml	Condensed Milk	Provides sweetness and a thick, luscious texture.
1 cup	1 cup	Coconut Meat Strips	Young coconut meat, shredded or cut into strips. Fresh or frozen (thawed) works.
¼ teaspoon	¼ teaspoon	Red Food Color	Optional, for a traditional pink hue. Can be omitted or substituted with natural coloring.
1 tablespoon	15 ml	Red Unflavored Jelly Powder	For the red gulaman. Adjust amount based on brand instructions.
1 tablespoon	15 ml	Green Unflavored Jelly Powder	For the green gulaman. Adjust amount based on brand instructions.
1 tablespoon	15 ml	Yellow Unflavored Jelly Powder	For the yellow gulaman. Adjust amount based on brand instructions.
6 cups	1.4 liters	Water	For making the gulaman.
6 tablespoons	90 g	White Sugar	For sweetening the gulaman. Adjust to taste.
½ cup	100 g	Uncooked Tapioca Pearls	Small or medium-sized tapioca pearls work well.
4 cups	946 ml	Water	For cooking the tapioca pearls.

For 2x Serving (20 Cups):

US Customary	Metric	Ingredient
4 cups	946 ml	Coconut Juice
740 ml	740 ml	Evaporated Milk
600 ml	600 ml	Condensed Milk
2 cups	2 cups	Coconut Meat Strips
½ teaspoon	½ teaspoon	Red Food Color
2 tablespoons	30 ml	Red Unflavored Jelly Powder
2 tablespoons	30 ml	Green Unflavored Jelly Powder
2 tablespoons	30 ml	Yellow Unflavored Jelly Powder
12 cups	2.8 liters	Water
12 tablespoons	180 g	White Sugar
1 cup	200 g	Uncooked Tapioca Pearls
8 cups	1.9 liters	Water

For 3x Serving (30 Cups):

US Customary	Metric	Ingredient
6 cups	1.4 liters	Coconut Juice
1110 ml	1110 ml	Evaporated Milk
900 ml	900 ml	Condensed Milk
3 cups	3 cups	Coconut Meat Strips
¾ teaspoon	¾ teaspoon	Red Food Color
3 tablespoons	45 ml	Red Unflavored Jelly Powder
3 tablespoons	45 ml	Green Unflavored Jelly Powder
3 tablespoons	45 ml	Yellow Unflavored Jelly Powder
18 cups	4.2 liters	Water
18 tablespoons	270 g	White Sugar
1 ½ cups	300 g	Uncooked Tapioca Pearls
12 cups	2.8 liters	Water

Ingredient Deep Dive:

Coconut Juice: The heart and soul of this drink. Fresh coconut juice is unparalleled in flavor, offering a naturally sweet and slightly nutty taste. If using packaged coconut juice, opt for brands that are 100% pure and unsweetened to control the overall sweetness of the drink. Look for ‘young coconut water’ or ‘buko juice’ for the best flavor profile. Avoid coconut water that has added sugars or preservatives, as these can detract from the natural taste.
Evaporated Milk: This milk is crucial for adding a creamy texture without making the drink too heavy. It’s milk that has had about 60% of its water content removed, resulting in a richer, more concentrated milk flavor. Evaporated milk contributes a subtle cooked milk flavor that enhances the overall taste of the Buko Salad Drink. Full-fat evaporated milk will give the richest result, but you can use a low-fat version if you prefer a slightly lighter drink.
Condensed Milk: The sweetness factor! Condensed milk is evaporated milk with sugar added. It’s thick, sweet, and contributes to the luxurious texture of the drink. Adjust the amount slightly to your sweetness preference; some prefer a less sweet drink, in which case you can reduce the condensed milk by a quarter cup and taste as you go.
Coconut Meat Strips: Young coconut meat, often referred to as “buko,” is tender, slightly gelatinous, and has a delicate coconut flavor. Fresh buko meat is ideal, and you can often find it pre-shredded in Asian grocery stores. If using frozen buko meat, ensure it’s fully thawed and drained before adding to the drink. If you’re feeling adventurous, you can buy whole young coconuts and scoop out the meat yourself – it’s a bit of work but definitely worth it for the freshest taste!
Unflavored Jelly Powder (Gulaman): Gulaman is a type of seaweed-based gelatin widely used in Filipino desserts and drinks. Unflavored jelly powder allows you to create vibrantly colored and flavored gelatin cubes that add both visual appeal and textural interest. Using red, green, and yellow creates a festive and colorful element reminiscent of traditional Filipino fiestas. Make sure to follow the package instructions for the jelly powder to water ratio, as different brands may vary slightly.
Tapioca Pearls: These small, translucent spheres add a delightful chewiness to the drink. Small or medium-sized tapioca pearls are ideal. Ensure you cook them properly until they are completely translucent and soft, without any hard white core. Overcooked tapioca can become mushy, while undercooked tapioca will be hard and unpleasant.
Food Color (Optional): Red food color is traditionally used to give the Buko Salad Drink a light pink hue, reminiscent of a classic fruit salad. This is purely for aesthetics and can be omitted if you prefer a more natural look. You can also use natural food colorings like beet juice for pink, pandan extract for green, or turmeric for yellow if you want to avoid artificial colors.

Instructions

Creating this refreshing Buko Salad Drink is surprisingly straightforward, even with the separate steps for gulaman and tapioca. Follow these detailed instructions for perfect results every time:

GULAMAN (Jelly Cubes):

Prepare Each Color Separately: It’s important to prepare each color of gulaman (red, green, yellow) individually to maintain their distinct colors and prevent them from bleeding into each other. This also allows for better control over the setting process for each batch.
Dissolve Jelly Powder and Sugar: For each color, in a medium saucepan, sprinkle 1 tablespoon of unflavored jelly powder over 2 cups of water. This prevents clumping. Add 2 tablespoons of white sugar. Stir continuously until the jelly powder and sugar are completely dissolved in the water. Ensure there are no granules left at the bottom of the pan.
Boil the Mixture: Place the saucepan over low heat. Gently bring the mixture to a boil, stirring constantly. Low heat is crucial to prevent scorching and ensure the jelly powder dissolves properly. Continue stirring until the mixture starts to boil and thickens slightly.
Turn Off Heat and Pour into Molds: Once the mixture begins to boil, immediately turn off the heat. Overboiling can make the jelly tough. Pour the hot gelatin mixture into separate molds. You can use shallow containers, baking dishes, or even individual ramekins. The shallower the mold, the quicker the gulaman will set.
Refrigerate to Set: Refrigerate the molds for at least 2-3 hours, or until the gulaman is completely set and firm to the touch. You can test for firmness by gently tapping the surface of the gulaman; it should jiggle slightly but hold its shape.
Cut into Cubes: Once the gulaman is set, remove it from the refrigerator. Using a sharp knife, cut each color of gulaman into small, bite-sized cubes, approximately ½ inch to ¾ inch in size. Set aside the gulaman cubes until you are ready to assemble the Buko Salad Drink.

Tapioca Pearls:

Boil Water: In a medium to large pot, bring 4 cups of water to a rolling boil over high heat. Ensure you have enough water to allow the tapioca pearls to move freely as they cook, preventing them from sticking together.
Add Tapioca Pearls: Once the water is boiling vigorously, gradually add ½ cup of uncooked tapioca pearls to the pot. Adding them slowly prevents the water temperature from dropping too drastically and helps prevent clumping.
Cook Until Translucent: Reduce the heat to medium-low and let the tapioca pearls cook for about 10-15 minutes, or until they are completely translucent and have no white core. Stir occasionally to prevent sticking to the bottom of the pot. The cooking time can vary slightly depending on the size and brand of tapioca pearls.
Drain and Rinse: Once the tapioca pearls are translucent, immediately drain them in a fine-mesh sieve or colander. Rinse them thoroughly under cold running water to stop the cooking process and remove excess starch. Rinsing is crucial to prevent them from becoming sticky and clumping together.
Set Aside: Set the cooked and rinsed tapioca pearls aside until ready to assemble the Buko Salad Drink.

BUKO SALAD DRINK ASSEMBLY:

Combine Milks: In a large bowl or pitcher, pour the 370 ml of evaporated milk and 300 ml of condensed milk. Mix well with a whisk or spoon until they are thoroughly combined and smooth. This creamy base is essential for the drink’s richness.
Stir in Coconut Juice: Gradually add the 2 cups of coconut juice to the milk mixture. Stir gently until well blended. Adding it gradually helps ensure it mixes evenly with the thicker milk mixture.
Add Coconut Strips, Tapioca, and Gulaman: Add the 1 cup of coconut meat strips, cooked tapioca pearls, and the assorted gulaman cubes (red, green, and yellow) to the milk and coconut juice mixture. Mix gently but thoroughly to distribute all the ingredients evenly throughout the drink.
Add Food Color (Optional): If using, drop ¼ teaspoon of red food color into the mixture. Stir until it turns into an even, light pink color. Add more food color drop by drop if you desire a deeper pink shade, but be mindful not to overdo it.
Chill and Serve: Transfer the Buko Salad Drink into a pitcher. Add ice cubes just before serving for immediate enjoyment, or refrigerate for at least 1-2 hours to allow the flavors to meld and for the drink to become thoroughly chilled. Chilling also helps the gulaman and tapioca firm up slightly, enhancing the texture.

Nutrition Facts

(Approximate values per serving – 1 cup serving, based on estimations and may vary depending on specific ingredient brands and measurements)

Servings: 10 cups
Calories per Serving: Approximately 250-350 calories

Nutritional Breakdown (Approximate per serving):

Carbohydrates: 40-50g (primarily from sugar in condensed milk, sugar in gulaman, and tapioca pearls)
Fat: 10-15g (primarily from coconut milk and evaporated milk)
Protein: 2-3g (from milk and coconut)

Key Nutritional Points:

Hydration: Coconut juice is naturally hydrating and rich in electrolytes like potassium and sodium, which are beneficial for replenishing fluids, especially in hot weather.
Energy: The drink provides a good source of energy from carbohydrates and fats, making it a satisfying and revitalizing treat.
Calcium: Evaporated milk contributes calcium, which is important for bone health.
Vitamins and Minerals: Coconut juice contains small amounts of vitamins and minerals such as vitamin C, magnesium, and potassium.
Sugar Content: Due to the condensed milk and added sugar in the gulaman, this drink is relatively high in sugar. Consume in moderation, especially if you are watching your sugar intake. You can reduce the sugar content by using less condensed milk or sugar in the gulaman, or by using sugar substitutes, but this may alter the taste and texture slightly.

Preparation Time

Prep Time: 5 minutes (primarily for gathering ingredients and initial steps for gulaman and tapioca)
Cook Time: 30 minutes (for cooking gulaman and tapioca)
Total Time: 35 minutes (excluding refrigeration time for gulaman and chilling the drink)
Setting/Chilling Time: Minimum 2-3 hours for gulaman to set and 1-2 hours for chilling the drink.

Note: While the active preparation and cooking time is relatively short, remember to factor in the refrigeration time for the gulaman to set and for the drink to chill properly before serving. Planning ahead is key to enjoying this refreshing treat at its best.

How to Serve

The Buko Salad Drink is incredibly versatile and can be served in various ways to enhance the experience. Here are some serving suggestions:

Classic Cold: The most common and refreshing way to serve Buko Salad Drink is chilled, with plenty of ice. Fill glasses with ice cubes and pour the drink over them.
In a Pitcher for Gatherings: For parties or family gatherings, prepare a large pitcher of Buko Salad Drink. Keep it chilled in the refrigerator and bring it out when ready to serve. Place a bowl of ice cubes nearby so guests can add ice to their glasses as needed.
Garnished with Fresh Mint: Add a sprig of fresh mint to each glass for a touch of freshness and visual appeal. The mint complements the coconut flavor beautifully.
With a Slice of Lime or Calamansi: A small wedge of lime or calamansi (Filipino lime) can be squeezed into the drink for a hint of citrusy tang, balancing the sweetness and adding another layer of flavor.
Layered Dessert Style: For a more dessert-like presentation, layer the Buko Salad Drink in parfait glasses or dessert bowls. Start with a layer of gulaman cubes, then tapioca pearls, coconut strips, and finally pour the milk and coconut juice mixture over the top. Garnish with a sprinkle of shredded coconut or a cherry.
Frozen Buko Salad Drink Slushie: For an extra frosty treat, blend the chilled Buko Salad Drink with more ice to create a slushie or smoothie consistency. This is perfect for extremely hot days.
Serve in Coconut Shells: For a truly tropical presentation, serve the Buko Salad Drink in cleaned-out young coconut shells. This adds an authentic and visually stunning touch, especially for themed parties or special occasions.

Additional Tips for the Best Buko Salad Drink

Use Quality Coconut Juice: The flavor of the coconut juice is paramount. Opt for fresh coconut juice whenever possible. If using packaged juice, choose 100% pure, unsweetened coconut juice from reputable brands. Taste the coconut juice before adding it to the drink; it should be naturally sweet and refreshing.
Adjust Sweetness to Taste: The sweetness level in this recipe is generally well-balanced, but you can adjust it to your preference. If you prefer a less sweet drink, reduce the amount of condensed milk. You can also taste the milk and coconut juice mixture before adding the gulaman and tapioca and adjust the sweetness at that stage.
Don’t Overcook Tapioca: Overcooked tapioca can become mushy and lose its pleasant chewiness. Cook the tapioca pearls just until they are translucent and tender. Immediately drain and rinse them in cold water to stop the cooking process.
Make Gulaman Ahead of Time: The gulaman can be made a day or two in advance and stored in the refrigerator. This breaks down the preparation process and makes assembly quicker when you’re ready to make the drink. Store the cut gulaman cubes in an airtight container to prevent them from drying out.
Chill Thoroughly Before Serving: Chilling the Buko Salad Drink for at least an hour or two before serving is essential for the best flavor and texture. A well-chilled drink is far more refreshing, and the flavors meld together beautifully as it sits in the refrigerator. If adding ice directly to the pitcher for immediate serving, keep in mind that the ice will dilute the drink slightly over time.

Frequently Asked Questions (FAQ)

Q1: Can I use flavored jelly powder instead of unflavored?

A: While unflavored jelly powder is recommended to control the sweetness and allow the colors to stand out, you can use flavored jelly powder if you prefer. However, be mindful of the flavor combinations. Fruity flavors like strawberry, lime, or lemon could potentially work, but avoid strong or artificial flavors that might clash with the coconut and milk base. If using flavored jelly powder, you may need to adjust the added sugar in the gulaman recipe accordingly, as some flavored powders already contain sugar.

Q2: Can I make Buko Salad Drink without evaporated milk or condensed milk?

A: Evaporated milk and condensed milk are key ingredients that contribute to the drink’s signature creamy texture and sweetness. However, if you need to make substitutions, you have options. For evaporated milk, you could use full-fat coconut milk (not coconut cream) for a richer, more coconutty flavor, but it will alter the overall taste profile. For condensed milk, there isn’t a direct substitute for the sweetness and texture it provides. You could try using a sweetener like agave nectar or honey to taste, but the texture will be different. For a dairy-free version, consider using coconut cream (sparingly, for richness) and a dairy-free sweetened condensed milk alternative if available, or a combination of coconut milk and a sweetener of your choice.

Q3: How long can I store Buko Salad Drink in the refrigerator?

A: Buko Salad Drink is best consumed within 2-3 days when stored in an airtight container in the refrigerator. After this time, the texture of the tapioca pearls and gulaman may start to degrade slightly, becoming softer or less appealing. The flavors will still be good, but the overall quality may diminish. It’s best to make it fresh for optimal taste and texture.

Q4: Can I use large tapioca pearls instead of small or medium-sized pearls?

A: Yes, you can use large tapioca pearls, but the cooking time will be significantly longer. Large pearls can take upwards of 20-30 minutes to cook until translucent. Also, the texture will be different – larger pearls are chewier and may be less easy to drink through a straw. Small or medium-sized pearls are generally preferred for Buko Salad Drink as they cook faster and provide a more delicate texture.

Q5: Is there a way to make this drink less sweet?

A: Absolutely! You can easily adjust the sweetness of Buko Salad Drink. The primary source of sweetness is the condensed milk. Start by reducing the amount of condensed milk by ¼ cup or even ½ cup, and then taste the drink. You can always add a little more condensed milk if needed. You can also reduce or eliminate the added sugar in the gulaman recipe, especially if you are using flavored jelly powder that already contains sugar. Using unsweetened coconut juice will also help control the overall sweetness. Experiment to find the perfect sweetness level for your taste.