by Ernest Reynoso Gala
1) Put in a punch bowl and mix:
8 cups buco juice from the 4 coconuts
1 cup fruit cocktail juice
1/2 cup syrup from bottled nata de coco or pina
1/2 cup powdered orange or pineapple or any drink of your choice
4 cups cooked small sago ( tapioca)
2) When ready to serve, add 4 cups ice cubes and 1 cup Philippine rum, if desired. Serves 16.
3) Note: You can buy cooked sago from the market. Wash well. Or boil 5 cups water. Add 1 cup uncooked sago. Mix once in awhile and cook uncovered until clear, about 15 minutes. Drain. Put in a bowl with twice the amount of tap water to the sago to prevent it from sticking. Drain when ready to use.