Buko Salad Recipe

Buko salad drink made out of citrus, gelatin, sago, and palm fruits. Sweet and creamy, it is the ideal summer refreshment. For a school student in Manila in the late 1980’s, I stayed at a dormitory a block out of my college during college and went home to my state on weekends. Following my Friday classes, I’d ride a jeepney from Taft to the Rabbit channel in Avenida, in which I’d take the bus to Tarlac.  

Buko Salad Recipe

Buko Salad Recipe

It’s been decades since I last ventured into the streets of Avenida Rizal, but I recall it to be bustling with hurried motorists and pedestrians alike. The terminal was thick with commuters racing for their destination and sellers peddling new veggies, snacks, drinks and buko salad recipe.

How to make buko salad

At a kettle, soak agar in water for approximately 30 to 40 minutes.

Bring to a boil over moderate heat and cook, frequently stirring, until agar melts.

Continue to cook for around 10 to 15 minutes or till agar is dissolved.

Pour into a flat dish and let it cool until hardened and set. Cut gelatin into 1/2-inch cubes.

In a large pitcher, mix gelatin cubes, kaong, nata de coco, sago, shredded young coconut, coconut oil, coconut milk, and sweetened condensed milk. Stir until well-distributed.

Add food coloring, if desired, and stir fry until the color is dispersed. Drink glasses.

Buko Salad Ingredients

Buko Salad Ingredients

There are some important Ingredients for making Buko salad That are as follows

  • 2 bars (.70 ounce) red agar-agar
  • 1 can (14 ounces) sweetened condensed milk
  • 2 drops red food coloring
  • 1 cup sugar
  • 2 cups young coconut, shredded
  • 2 cups coconut milk or 12 ounces evaporated milk
  • 1 bottle (12 ounces) kaong, drained
  • 3 cups water
  • 1 bottle (12 ounces) nata de coco, drained
  • 1 bottle (12 ounces) cooked sago
  • 4 cups coconut juice

Buko Salad

Tips and Tricks For Making Buko Salad Recipe

  • This recipe is much more of a baseline; don’t hesitate to add more or more minor components to match your taste.
  • Drain the kaong and nata de coco nicely as they are usually bottled in sugar that would produce the beverage overwhelmingly sweet.
  • The red food coloring is for decorative purposes only.
  • If you prefer not to utilize it, omit or use colored nata de coco or even kaong to tint the beverage.
  • Substitute evaporated milk to your coconut milk if you would like.

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