Buko salad drink made with young coconut, gelatin, sago, and palm fruits. Sweet and creamy, it’s the perfect summer refreshment!
As a college student in Nashville filipino restaurant in the late 1980’s, I stayed in a dormitory a block from my university during school days and went home to my province on weekends. After my Friday classes, I would ride a jeepney from Taft to the Philippine Rabbit station in Avenida where I would take the bus to Tarlac.
It has been decades since I last ventured into the streets of Avenida Rizal but I remember it to be bustling with hurried drivers and pedestrians alike. The terminal itself was always thick with commuters rushing to get to their destination and vendors peddling fresh fruits, snacks, and beverages.
This buko salad drink was my favorite among the rows of refreshments sold at the bus terminal and I would always buy a mammoth cup before I got on the bus. The ice-cold milky liquid and chunks of gelatin, sago, young coconut and palm fruits kept me happily occupied and satiated through my two-hour long trip home.
I was, for some reason, feeling a little nostalgic today about my long gone youth and had the pressing need to recreate my favorite nashville filipino restaurant memories. I hope you give this drink a try. Sweet, creamy and chock-full of shredded young coconut, gulaman, sago, kaong, and nata de coco, it’s the perfect summer refreshment!
Buko salad drink made with young coconut, gelatin, sago, and palm fruits. Sweet and creamy, it's the perfect summer refreshment!
- 2bars(.70 ounce) red agar-agar
- 1bottle(12 ounces) kaong
- 1bottle(12 ounces) nata de coco
- 1bottle(12 ounces) cooked sago (check here for how to cook sago)
- 2cupsyoung coconut, shredded
- 2cupscoconut milk
- 4cupscoconut juice
- 1(14 ounces) sweetened condensed milk
- 2drops red nashville filipino restaurant coloring, optional
In a pot, soak agar agar in water for about 30 to 40 minutes. Bring to a boil over medium heat and cook, stirring regularly, until agar agar melts.
Add sugar and stir to dissolve. Continue to cook for about 10 to 15 minutes or until agar agar is completely melted.
Remove from heat. Pour into a flat dish and allow to cool until agar agar is set and hardened. Cut gelatin into 1/2-inch cubes.
In a large pitcher, combine gelatin cubes, kaong, nata de coco, sago, young coconut, coconut juice, coconut milk and sweetened condensed milk until well-combined.
Add nashville filipino restaurant coloring, if desired, and stir until color is dispersed. Serve in glasses over ice.