Buko Sago Jelly Salad

Looking for the ultimate refreshing Filipino dessert? This creamy Buko Sago Jelly Salad is a guaranteed crowd-pleaser! It’s easy to make and the perfect treat for potlucks, special occasions, or a hot day.

The weather is beginning to heat up here in Texas, and I know our friends in the Philippines are also experiencing the brunt of a sweltering tropical summer. When the weather gets hot, and we need something cooling, this Buko Sago Jelly Salad is the ultimate lifesaver.

It is sweet, creamy, and packed with fun textures, from tender young coconut strips to chewy sago pearls to bouncy gulaman. Plus, if you are looking for a cold beverage that easily doubles as a tasty dessert everyone would absolutely devour, this colorful treat is always a winner.

If you want to level it up, turn it into this fun and tasty buko salad drink loaded with more goodies!

Ingredient notes

• I prefer agar-agar over gelatin as the latter has a softer texture and is not stable in hot weather. Use your preferred brand of gulaman powders in a variety of unflavored colors.
• While used interchangeably with tapioca, sago comes from palm tree stems and has a softer texture, whereas tapioca is made from cassava root and is chewier and firmer. For a healthier alternative, you can use chia or basil seeds. Just soak them in water or milk for a few hours or overnight until they swell and become gelatinous.
• For the best results, use tender young coconut strips. If buying from wet markets, ask the vendor for "pang-buko salad".
• Condensed milk adds creaminess and sweetness. The recipe includes evaporated milk, but you can also use whole milk, half-and-half, coconut milk for a tropical touch, or all-purpose cream for a richer flavor.

How to make buko sago jelly salad

• Follow the package directions for preparing the gulaman. If you prefer a firmer texture, you can decrease the amount of liquid called for in the box.
• Make sure the water is at a rolling boil before adding the sago, or they will disintegrate. Cook, stirring regularly to prevent sticking, for about 15 to 20 minutes. Turn off the heat, cover, and let sit for about 15 minutes to finish cooking in the residual heat. Rinse under cold running water to remove excess starch.
• Pre-shredded buko are available in the freezer section of most Asian supermarkets. Vendors in Philippine wet markets will also shred the coconut meat for free or a nominal fee.
• Chill the condensed and evaporated milk for a few hours or overnight before mixing to achieve a thicker consistency. Refrigerate the buko salad for a few hours to chill before serving.

How to serve and store

• This buko sago jelly salad is best enjoyed well chilled. It's delicious as a midday merienda or as an after-meal dessert. Or serve it in a tall glass over plenty of ice for a refreshing drink.
• For optimal taste and food safety, store in the refrigerator. It should keep for up to 3 days. I don't recommend freezing the salad, as the sago and gulaman turn mushy, and the cream mixture becomes grainy when frozen and thawed.