Sustainable food production is encouraged by United Nations’ 2030 Agenda, which has a plan to eradicate hunger and malnutrition. Hence, the food production that uses co-products and regionals fruits becomes attractive. Consumers have been looking for functional products with new flavors. The aim of this study was to develop 7 formulations of fermented beverages with whey and buttermilk, which are co-products of dairy industry and if discarded incorrectly results on environmental damages. However, whey and buttermilk possess functional, nutritional and technological properties besides its health benefits. Cagaita (Eugenia dysenterica) pulp was used to flavoring the beverages. It is an appreciated fruit of Brazilian Cerrado with functional properties and produced by local family farmers. The sensory profile of the samples was evaluated by 100 untrained panelists and the attributes evaluated were appearance, color, flavor, texture and overall impression, using a 9-point hedonic score, where 1 = dislike extremely and 9 = like extremely. The purchase intention was measured on a 5-point score, where 1 = definitely would not buy and 5 = definitely would buy. The result was evaluated by ANOVA and adjust.fdr mean comparison test (P < 0.05). The formulations with higher milk concentration (50%) and lower visual syneresis presented higher notes (P < 0.05) for appearance and texture. The formulations with higher pulp concentration (20%) obtained higher notes (P < 0.05) for aroma. All formulations presented scores between 6 and 9 (“like slightly” to “like extremely”) for color and flavor. All beverages were well accepted by consumers and the scores were about 7 (“like moderately”) for overall impression and scores about 4 (“I probably would buy”) for purchase intention. Beverage with 50% milk 44% whey/buttermilk and 6% pulp was best accepted by consumers and had better cost-benefit. The estimated cost for production of 180 mL of this formulation was US$0.32. This product is an example of proposal made by the 2030 Agenda, and can be classified as sustainable, functional, and attractive product.