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Refreshing Buko Salad Drink with Colored Jelly Cubes and Tapioca Pearls Recipe

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4.6 from 137 reviews

Buko Salad Drink is a refreshing Filipino dessert beverage that combines creamy coconut milk, sweetened condensed milk, chewy tapioca pearls, colorful gulaman jelly cubes, and tender coconut strips. Perfectly chilled, this drink offers a delightful mix of textures and flavors with a hint of vibrant pink color from red food coloring, making it a cooling treat for warm days or festive occasions.

Ingredients

Units Scale

Main Ingredients

  • 2 cups coconut juice
  • 370 ml evaporated milk
  • 300 ml condensed milk
  • 1 cup coconut meat strips
  • 1/4 teaspoon red food color

Gulaman (Jelly Cubes)

  • 1 tablespoon red unflavored jelly powder
  • 1 tablespoon green unflavored jelly powder
  • 1 tablespoon yellow unflavored jelly powder
  • 6 cups water (divided)
  • 6 tablespoons white sugar (divided)

Tapioca Pearls

  • 1/2 cup uncooked tapioca pearls
  • 4 cups water

Instructions

  1. Prepare the Gulaman: For each color jelly (red, green, yellow), sprinkle 1 tablespoon of unflavored jelly powder over 2 cups of water. Add 2 tablespoons of white sugar and stir until the sugar dissolves. Heat the mixture over low heat and bring it to a boil, stirring occasionally. Once boiling, turn off the heat and pour each colored jelly mixture into separate molds. Refrigerate until set. After setting, cut the gelatin into small cubes and set aside.
  2. Cook Tapioca Pearls: Bring 4 cups of water to a boil in a pot. Add the uncooked tapioca pearls and cook for about 10 minutes or until the pearls become completely translucent. Drain the water and set the cooked tapioca pearls aside to cool.
  3. Mix the Milk Base: In a large mixing bowl, combine the evaporated milk and condensed milk. Stir until well blended. Gradually add the coconut juice and continue stirring until evenly combined.
  4. Assemble the Buko Salad Drink: Add the coconut meat strips, cooked tapioca pearls, and the gulaman jelly cubes to the milk mixture. Stir gently to evenly distribute all the ingredients.
  5. Add Color: Drop ¼ teaspoon of red food coloring into the mixture and stir until the drink attains a uniform pink color.
  6. Chill and Serve: Transfer the mixture into a large pitcher. Add ice cubes for an immediate chilled drink or refrigerate until cold. Serve fresh and enjoy the refreshing Buko Salad Drink.

Notes

  • Adjust the sweetness by varying the amount of condensed milk or sugar in the jelly and tapioca preparations according to your taste.
  • Use fresh coconut meat for best flavor; canned or frozen can be substituted if fresh is unavailable.
  • Red food coloring is optional; natural alternatives like beet juice can be used for coloring.
  • Ensure tapioca pearls are fully translucent and chewy but not hard before adding to the drink.
  • This drink is best consumed within 1-2 days when refrigerated to maintain freshness and texture.

Find it online: https://queenrecipe.com/refreshing-buko-salad-drink-with-colored-jelly-cubes-and-tapioca-pearls-recipe/