If you love buko salad and you love a cold, refreshing drink, this Buko Salad Drink recipe is about to become your new party favorite. It’s creamy, fruity, ice‑cold, and tastes like you’re sipping dessert through a straw—because you are.

In the Philippines, this is a star at birthdays, Christmas, fiestas, and any gathering where a big punch bowl of something sweet and pastel‑colored just feels right.

What Is Buko Salad Drink?

Buko Salad Drink is a Filipino dessert drink made from:

• Young coconut (buko) strips
• Creamy milk mixture (usually a combo of all‑purpose cream, condensed milk, and evaporated milk)
• Jelly or gulaman cubes, sometimes in fun colors
• Nata de coco, kaong, or fruit cocktail (depending on the family recipe)

Imagine classic Filipino buko salad—but instead of eating it with a spoon, you drink it over ice. It’s cold, rich, slightly chewy from the coconut and jellies, and wonderfully sweet.

The version in the photo is a strawberry‑inspired pink Buko Salad Drink, which we’ll also cover as a fun variation.

Why You’ll Love This Buko Salad Drink Recipe

• Perfect for parties: Easy to scale up for big gatherings.
• No baking, minimal cooking: Just chill, mix, and enjoy.
• Customizable: Change the colors, flavors, and add‑ins to match any occasion.
• Kid‑approved: Sweet, colorful, and fun to drink.

Ingredients for Buko Salad Drink

This recipe makes about 10–12 servings (great for family gatherings).

Main Ingredients

• 3 cups fresh or canned young coconut (buko) strips, drained
• 1 cup nata de coco, drained (any color)
• 1 cup kaong (sugar palm fruit), drained (optional but traditional)
• 1 cup fruit cocktail, well drained (optional, but nice for extra fruit)
• 2 cups prepared jelly or gulaman cubes
  • Use red, green, or mixed colors
  • Cut into small cubes that fit easily through a spoon or wide straw

Creamy Milk Base

• 1 can (300–350 g) sweetened condensed milk
• 1 can (370–400 ml) evaporated milk
• 1 pack (250–300 ml) all‑purpose cream or heavy cream, chilled
• 1 to 2 cups coconut water or cold water (adjust to desired thickness)
• ½ cup white sugar, or to taste (optional; adjust depending on sweetness of other ingredients)
• 1 tsp vanilla extract (optional but nice)

For the Pretty Pink Version (Optional but recommended!)

To mimic the drink in the photo:

• 3–4 tbsp strawberry syrup (the kind used for milkshakes)
  or 2–3 tbsp strawberry jam, thinned with a bit of hot water
  or a few drops red or pink food coloring
• Fresh strawberries for garnish (optional, if available)

To Serve

• Lots of ice cubes or crushed ice
• Pitcher or punch bowl
• Glasses with spoons or wide straws

How to Make Buko Salad Drink (Step‑by‑Step)

1. Chill the Dairy

Place your cream, evaporated milk, and condensed milk in the fridge for at least 1–2 hours beforehand. Cold dairy helps the drink taste extra refreshing and slightly thicker.

2. Prepare the Jelly

If using instant gulaman or gelatin:

1. Cook according to package instructions.
2. Pour into a shallow tray to set.
3. Once firm, cut into small cubes.
4. Chill the cubes in the fridge until ready to use.

You can prepare this a few hours ahead or the night before.

3. Prep the Mix‑ins

• Drain very well: nata de coco, kaong, and fruit cocktail. Extra syrup or liquid can make the drink overly sweet or watery.
• Drain your buko strips if they’re packed in liquid. If they’re very long, cut them into shorter pieces for easier sipping.

4. Make the Creamy Base

In a large chilled bowl or pitcher:

1. Pour in the condensed milk, evaporated milk, and all‑purpose cream.
2. Add 1 cup of coconut water or cold water first.
3. Stir until smooth and well combined.
4. Taste:
   • If too thick, add more coconut water/water, a little at a time.
   • If you want it sweeter, add some or all of the sugar and stir until dissolved.
5. Add vanilla extract, if using.

For the pink strawberry Buko Salad Drink:

• Stir in the strawberry syrup or thinned jam until the color is a soft pink. Adjust intensity to your liking.

5. Combine Everything

In a big punch bowl or large pitcher:

1. Add the buko strips, nata de coco, kaong, fruit cocktail, and jelly cubes.
2. Gently pour in the creamy mixture.
3. Stir carefully to distribute all the add‑ins evenly (try not to break the jelly cubes).

6. Chill Thoroughly

Cover and place the Buko Salad Drink in the refrigerator for at least 1–2 hours, longer if possible.

This resting time:

• Lets the flavors blend
• Makes it colder and more refreshing
• Slightly thickens the drink

7. Serve Over Ice

To serve:

1. Fill glasses halfway with ice cubes or crushed ice.
2. Stir the punch again, then ladle the Buko Salad Drink into each glass, making sure everyone gets some buko and jellies.
3. Garnish with fresh strawberries or extra jelly cubes on top if you’re going for that “party table” look.

Then enjoy your creamy, icy Filipino Buko Salad Drink!

Buko Salad Drink Tips & Tricks

• Don’t skip chilling: The colder it is, the better. Warm Buko Salad Drink is… not the vibe.
• Adjust thickness:
  • Too thick? Add more coconut water or cold water.
  • Too thin? Stir in extra cream or a bit more condensed milk.
• Balance the sweetness:
  • Remember, nata de coco, kaong, and fruit cocktail are already sweet. Always taste before adding extra sugar.
• Cut ingredients small: Jelly cubes and fruits should be small enough to sip comfortably, especially if using wide straws.
• Use fresh buko if possible: It has a softer, more delicate flavor than canned, but canned works perfectly fine if that’s what’s available.

Variations of Buko Salad Drink

You can easily tweak this Buko Salad Drink recipe to fit different tastes or dietary needs.

1. Classic White Buko Salad Drink

• Omit the strawberry syrup or coloring.
• Keep the drink a creamy white, with colorful jelly cubes for contrast.

2. Ube Buko Salad Drink

• Add ube flavoring or a few spoonfuls of ube halaya to the milk base.
• Stir until the drink turns a pretty lavender color.

3. Tropical Buko Salad Drink

• Skip the kaong and add more pineapple tidbits or mango cubes (fresh or well‑drained canned).
• Use pineapple juice to replace part of the water for a fruity twist.

4. Lighter Version

• Swap all‑purpose cream for evaporated milk + extra coconut water, or a mix of evaporated milk and low‑fat milk.
• Reduce condensed milk and use a bit of sugar instead so you can better control sweetness.

5. Dairy‑Free Buko Salad Drink

• Use coconut cream and coconut milk instead of dairy cream and evaporated milk.
• Sweeten with coconut condensed milk (if available) or simple syrup (sugar dissolved in hot water).
• This version leans more coconutty and is great for those avoiding dairy.

How to Store Buko Salad Drink

• Store in an airtight container or covered pitcher in the refrigerator.
• Best consumed within 2–3 days for ideal taste and texture.
• Stir well before serving again, as heavier ingredients may settle at the bottom.
• Avoid freezing; the texture of the cream and jellies becomes grainy and rubbery when thawed.

Serving Suggestions

Buko Salad Drink is perfect for:

• Fiestas and potlucks – serve in a big punch bowl with a ladle
• Christmas and New Year’s Eve parties
• Birthdays and kids’ parties – the colors make it extra fun
• Merienda on a hot afternoon

You can even set up a “Buko Salad Drink bar”:

• Keep the creamy base in a big jug
• Offer bowls of jellies, nata de coco, and fruit
• Let guests build their own glass, then add ice and pour the base over

Final Thoughts

This Buko Salad Drink recipe is the kind of dessert that makes people hover near the drink station “just topping up” their glass. It’s simple to prepare, easy to customize, and guaranteed to bring a taste of Filipino celebration to your table.

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