Refreshing, creamy, and full of chewy surprises—this Buko Salad Drink is a beloved Filipino classic turned into a drinkable dessert!
With soft coconut strips, colorful gulaman cubes, chewy tapioca, and sweet milk, every sip is tropical comfort in a glass.
Why You’ll Love This Recipe
It’s light, tropical, and satisfying—perfect for hot days.
Naturally colorful with gulaman cubes and tapioca pearls.
Made with real coconut juice and coconut strips for authentic flavor.
Super easy to make and perfect for sharing at parties or holidays!
What You’ll Need (Ingredient Highlights)
Coconut juice for a refreshing tropical base
Evaporated milk + condensed milk to make it sweet and creamy
Coconut meat strips for that classic buko texture
Red food coloring to give the drink its signature pink hue
Unflavored jelly powders in red, green, and yellow for gulaman cubes
White sugar to sweeten the gulaman
Tapioca pearls for chewy fun
Pro Tips Before You Start
Be sure to follow the ratio on your jelly powder package—brands vary!
Use fresh coconut strips if available for best flavor and bite.
Make the jelly and tapioca ahead of time so they’re fully chilled.
For a more festive look, use star- or flower-shaped jelly molds.
Want a deeper color? Add a bit more food coloring—but go slow.
How to Make Buko Salad Drink
Step 1 – Prepare the Gulaman
Dissolve the jelly powder in water with a bit of sugar.
Bring to a boil over low heat, then pour into separate molds based on color.
Let it chill in the fridge until fully set, then cut into small cubes.
Step 2 – Cook the Tapioca Pearls
Boil water and add the tapioca pearls.
Cook until they become fully translucent, then drain and set them aside to cool.
Step 3 – Mix the Creamy Base
In a large mixing bowl, combine the evaporated milk and condensed milk.
Stir in the coconut juice and mix until smooth and well blended.
Step 4 – Combine Everything
Add the coconut meat strips, tapioca pearls, and gulaman cubes into the bowl.
Stir everything gently so the ingredients are evenly distributed.
Step 5 – Add Color
Drop in a little red food coloring and stir until the drink turns a pretty pink shade.
Step 6 – Chill and Serve
Pour the drink into a large pitcher.
Chill in the refrigerator or serve immediately over plenty of ice.
What to Serve It With
This creamy buko salad drink pairs beautifully with:
Filipino BBQ skewers
Pansit or baked spaghetti
Lumpia (Filipino spring rolls)
Halo-halo for an all-out dessert feast!
Variations & Substitutions
No red food coloring? Skip it for a natural white version.
Try using nata de coco or fruit cocktail instead of gulaman.
Soy or almond milk can sub for evaporated milk if dairy-free.
For extra texture, add kaong or sago pearls.
Storage & Leftovers
Store in an airtight pitcher in the fridge for up to 3 days.
Stir before serving as jellies may settle at the bottom.
Best served very cold or with ice for that refreshing finish!
FAQs
Can I make this ahead of time?
Yes! It actually tastes better chilled.
Just leave out the ice until ready to serve.
What kind of jelly powder should I use?
Any unflavored gulaman or agar-agar powder works—follow the package ratio instructions.
Is food coloring necessary?
It’s optional, but the pink color is traditional and visually appealing.
Can I use canned coconut meat?
Yes, just make sure it’s tender and not too firm or overly sweetened.
What if I can’t find coconut juice?
You can substitute with water and a bit of coconut extract or use buko pandan juice.
Can I add fruit cocktail?
Absolutely! Fruit cocktail adds even more texture and color—just drain it well.
Do I need to sweeten the drink more?
The condensed milk adds plenty of sweetness, but you can always adjust to taste.
Final Thoughts
This Buko Salad Drink is more than just a refreshing beverage—it’s a party in a glass!
Whether you’re serving it for holidays, family gatherings, or just to beat the heat, it brings tropical joy and vibrant color to the table.
I always love the mix of textures—every spoonful is a fun surprise!
Buko Salad Drink (Filipino Coconut Dessert Drink)
Ingredients
US Customary
- 2 cups coconut juice
- 370 ml evaporated milk
- 300 ml condensed milk
- 1 cup coconut meat strips
- ¼ 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
- 6 tablespoons white sugar
Tapioca Pearls
- ½ cup uncooked tapioca pearls
- 4 cups water
Instructions
- Prepare each color of gulaman separately following the powder-to-liquid ratio on the package.
- Mix jelly powder with water and sugar. Stir until dissolved.
- Bring to a boil, remove from heat, pour into molds, and chill until set.
- Once firm, cut into cubes and set aside.
- See full steps with tips & photos → https://wimpysdiner.net/buko-salad-drink/
Notes
- You can substitute nata de coco or kaong for part of the jelly.
- For a richer flavor, chill overnight before serving.
- Use food-safe gloves when cutting jelly to avoid staining your hands.
