BUKO SALAD DRINK

INGREDIENTS 

• 2 cups coconut juice
• 370 ml evaporated milk
• 300 ml condensed milk
• 1 cup coconut meat strips
• ¼ teaspoon red food color

GULAMAN

• 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 

GULAMAN

1. Prepare each color. Remember to follow the jelly powder to the liquid ratio on the package as they vary depending on the brand.
2. Per color, sprinkle the jelly powder over 2 cups of water. Add 2 tablespoons of sugar. Stir until dissolve.
3. Bring the mixture to a boil over low heat. Turn off the heat once it starts boiling and pour the gelatin mixture into seperate molds and refrigerate to set.
4. Once they have set, cut into small cubes and set aside.

Tapioca Peals

1. Boil 4 cups of water then add the tapioca pearls. Let it cook for 10 minutes or until the pearls are completely translucent. Drain and set aside

BUKO SALAD DRINK ASSEMBLY

1. Pour the evaporated milk and condensed milk in a bowl and mix. Stir in the coconut juice until well blended.
2. Add the coconut strips, tapioca pearls and gulaman cubes. Mix well.
3. Drop ¼ teaspoon of red food color in the mixture and stir until it turns into an even pink color.
4. Transfer in a pitcher and add ice cubes or refrigerate.