Cool & Sweet: Melon Buko in Sweetened Coconut Sauce

10 months ago

Melon Buko

Here’s  a fun and light summery drink to serve at your next backyard cookout. No need to prepare an appetizer because the melon and coconut strips are enough to keep your guests satisfied while you grill your mains. For added flair: serve this drink in a coconut shell and throw in a cute umbrella straw.



Makes 6 glasses


6 cups Water

1/4 cup Uncooked small sago

1/4 cup White sugar

1 cup Canned coconut milk

1/2 cup Melon water, add water to melon seeds and pulp to make melon water then strain

1 Tbsp Maya All-Purpose Flour, dissolved in melon water

1 pc Small melon, use melon shredder to make melon strips

1 cup Shredded buko


  1. In a sauce pot, bring 6 cups of water to a boil. Add uncooked sago once the water is boiling. Stir occasionally to prevent sago from sticking to the pot. Cook for 40 minutes on medium-high heat or until sago are mostly translucent. Drain and rinse under cold running water. Set aside.
  2. Over low-heat, combine white sugar, coconut milk and melon water with flour in a saucepot until sugar is dissolved. Cool and set aside.
  3. Assemble by putting cooked sago in a clear serving dish; top with coconut sauce. Lastly, put fresh melon and buko strips on top. Chill before serving.


Recipe by The Maya Kitchen

Photographed by Mike Cuevas of Studio 100


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