Buko Salad Recipe
Buko salad is a delightful Filipino dessert is a symphony of freshness, blending young coconut, fruits, and a luscious cream mixture. Enjoy tropical flavors dancing on your taste buds!
I used simple ingredients for this dessert recipe but it can be adjusted lavishly. Whether you’re making it for a special occasion or a casual family dinner, this buko salad recipe promises to be a crowd-pleaser.
Ingredients you’ll need
Notes and Substitutions
How to make this recipe
Step 1: Prepare the young coconut
If using fresh young coconut, shred the meat using coconut shredder then transfer in a large mixing bowl.
Step 2: Prepare bottled ingredients
Drain liquid from bottled and canned ingredients and transfer in a bowl.
Step 3: Adding the cream
Take bowl with shredded young coconut and tip in all-purpose cream, condensed milk and whipping cream.
Step 4: Chill before serving
Add drained nata de coco, kaong, and fruit coktail into the mixing bowl. Gently mix until fully incorporated. Chill for at least an hour then serve and enjoy.
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Buko Salad Recipe
Ingredients
- 4 cups young coconut (shredded)
- 1 bottle (12 oz) red nata de coco (drained)
- 1 bottle (12 oz) green nata de coco (drained)
- 1 bottle (12 oz) kaong (drained)
- 1 can (30 oz) fruit cocktail (drained)
- 1 cup all-purpose cream
- 1 can (14 oz) sweet condensed milk
- 3 cups whipping cream
Instructions
- If using fresh young coconut, shred the meat using coconut shredder then transfer in a large mixing bowl.4 cups young coconut
- Drain liquid from bottled and canned ingredients and transfer in a bowl.1 bottle (12 oz) red nata de coco, 1 bottle (12 oz) green nata de coco, 1 bottle (12 oz) kaong, 1 can (30 oz) fruit cocktail
- Take bowl with shredded young coconut and tip in all-purpose cream, condensed milk and whipping cream.1 cup all-purpose cream, 1 can (14 oz) sweet condensed milk, 3 cups whipping cream
- Add drained nata de coco, kaong, and fruit coktail into the mixing bowl. Gently mix until fully incorporated.
- Chill for at least an hour then serve and enjoy. Bon appetit!