The Buko Salad Drink is a creamy, sweet, and fruity Filipino classic—part drink, part dessert. Rooted in the tropical flavors of the Philippines, it’s made from young coconut (buko), a mix of vibrant fruits, and a sweet creamy base that brings everything together like a celebration in a cup. Popular at fiestas, birthdays, and family get-togethers, it’s the kind of treat that takes you straight to a sunny island with every sip.
Whether served chilled in pitchers or poured into individual cups, this drink is loved by both kids and adults for its refreshing taste and beautiful layers of color and texture.
Ingredients
The classic Buko Salad Drink usually includes a mix of tropical fruits, coconut, and a sweet creamy blend. Here’s a standard ingredient list you can adjust based on your preferences:
Main Ingredients:
- 2 cups young coconut meat (shredded or strips)
- 1 cup coconut water (or plain water)
- 1 can fruit cocktail (drained)
- 1 cup nata de coco (coconut gel, any color)
- 1 cup kaong (sugar palm fruit, red or white)
- ½ cup cooked tapioca pearls (optional, for texture)
- 1 can (300ml) sweetened condensed milk
- 1 can (370ml) evaporated milk
- 1 cup all-purpose cream (or heavy cream)
- Crushed ice or ice cubes
- Pinch of salt (to balance sweetness)
Optional Add-Ins
- Fresh fruits: Diced mango, pineapple, or banana for more natural flavors
- Gelatin cubes: Flavored jelly adds color and texture
- Cheese cubes: Yes—savory cheese is a surprisingly popular addition in Filipino salads!
Instructions
Step 1: Prepare the Ingredients
- Drain the canned fruit cocktail, nata de coco, and kaong.
- Shred or cut the young coconut meat into strips.
- Boil tapioca pearls if using, then rinse and cool.
- Chill the milk and cream for a colder and thicker result.
Step 2: Mix the Base
In a large mixing bowl, combine:
- Sweetened condensed milk
- Evaporated milk
- All-purpose cream
- Coconut water
- A pinch of salt
Stir well until everything is incorporated into a smooth, sweet, creamy base.
Step 3: Combine Everything
Add the fruit cocktail, young coconut, nata de coco, kaong, tapioca pearls, and any optional ingredients into the creamy base. Mix gently until the fruits are evenly coated.
Step 4: Chill & Serve
Cover the bowl or transfer the mixture to a large pitcher and chill in the refrigerator for at least 1–2 hours. To serve:
- Fill cups with crushed ice or ice cubes.
- Pour in the Buko Salad Drink mixture.
- Add a spoon for scooping up the fruit!
Tips for the Best Buko Salad Drink
- Balance the sweetness: Some versions can be overly sweet—adjust condensed milk to taste.
- Use fresh coconut: The natural taste of fresh buko makes a big difference.
- Make it ahead: Letting it chill longer allows the flavors to meld beautifully.
- Mix just before serving: To keep the fruits from getting soggy or the cream from separating.
Nutritional Highlights
While not exactly a “light” drink, it’s a satisfying and nutrient-rich treat. Here’s a rough nutritional estimate per cup:
- Calories: 250–350 (depending on ingredients)
- Carbs: 35–45g
- Protein: 3–5g
- Fat: 10–15g
- Sugar: 25–35g
To reduce sugar, you can use unsweetened cream and lessen or skip the condensed milk.
Cultural Background
Buko Salad is a staple in Filipino households, especially during celebrations. The drink version is a clever twist that transforms the traditional dessert into something you can sip with a straw—or eat with a spoon. It captures the spirit of Filipino hospitality: generous, joyful, and deliciously comforting.
Final Thoughts
The Buko Salad Drink is more than a beverage—it’s a nostalgic, refreshing, and festive treat that delivers comfort with every sip. It’s easy to prepare, endlessly customizable, and guaranteed to make you feel like you’re celebrating something special—even on a regular day.
Would you like a printable recipe card or a version for diabetics or kids? I can help with that too!