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.

⏱ Prep: 0 min ⏱ Cook: 400 min Hard

9 persons — adjust:

1 2 3 4 5 6 7 8 9 10 11 12

Ingredients

0 water
2.25 cup 1 cup sago
0 ½ package (12.5 grams) red gulaman
0 ½ package (12.5 grams) green gulaman
0 ½ package (12.5 grams) yellow gulaman
0 ¾ cup sugar
4.5 cup 2 cups young coconut shredded
4.5 cup 2 cups coconut juice
2.25 can 1 can (14 ounces) condensed milk
2.25 can 1 can (12 ounces) evaporated milk
0 In a pot over medium heat, bring 6 cups water to a boil. Add sago pearls and cook for 15 to 20 minutes, stirring regularly. Turn off the heat, cover, and let sit for about 15 minutes. Drain well and rinse under cold running water.
0 In a pot, add ½ pack red gulaman powder (12.5 grams), ¼ cup sugar, and 1 ½ cups water. Whisk until the powder and sugar are dissolved. Bring to a boil. Transfer to a mold or small dish.

Instructions

In a pot over medium heat, bring 6 cups water to a boil. Add sago pearls and cook for 15 to 20 minutes, stirring regularly. Turn off the heat, cover, and let sit for about 15 minutes. Drain well and rinse under cold running water.
In a pot, add ½ pack red gulaman powder (12.5 grams), ¼ cup sugar, and 1 ½ cups water. Whisk until the powder and sugar are dissolved. Bring to a boil. Transfer to a mold or small dish.
Repeat with the yellow and green colors. Allow to cool and refrigerate to set. Cut into cubes.
In a large bowl, combine young coconut, gulaman cubes, sago, coconut juice, evaporated milk, and condensed milk. Mix well.
Refrigerate to chill before serving.