Buko Salad Recipe

Buko Salad or sweet young coconut salad is a dessert dish that makes use of shredded young coconut as the main ingredient. This delicious dessert recipe is a mainstay in every special occasion in the Philippines; it is often served as dessert in town fiestas and birthday parties.

Buko Salad

This recipe that we have here is very simple and quick to prepare. The combination of different ingredients make this dish more pleasurable.

Some might associate fruit salad with this dessert recipe. Both recipes have an array of fruit ingredients and the procedure is almost the same. The main difference of Buko Salad is probably the use of young coconut meat.

Aside from the ingredients that we used here, you can try adding more ingredients depending on your taste. I know people who adds apples and cheese in their buko salad.

How do you make your buko salad? What other ingredients do you use?

Try this Buko Salad recipe and let me know what you think.

Buko Salad Recipe
Nutrition Information
  • Serves: 6
  • Serving size: 6
Prep time: 
Cook time: 
Total time: 
  • 4 cups young coconut (buko), shredded
  • 6 ounces sugar palm fruit (kaong), drained
  • 12 ounces coconut gel (nata de coco), drained
  • 2 cans (15 ounces each) fruit cocktail, drained
  • 8 ounces pineapple chunks, drained
  • 1 (14 ounce) can sweetened condensed milk
  • 7 ounces table cream
  1. In a mixing bowl, combine young coconut, kaong, nata de coco, pineapple chunks, and fruit cocktail. Gently stir to distribute the ingredients.
  2. Add sweetened condensed milk and table cream. Mix until all the ingredients are properly distributed.
  3. Refrigerate for at least 4 hours or place in the freezer for 1 hour.
  4. Transfer to a serving bowl.
  5. Serve for dessert.
  6. Share and enjoy!


Watch the cooking video:

Hardinera (Jardinera) Recipe

Hardinera is a famous meatloaf dish that originated in Quezon Province. This is considered as a special dish and is often served only in special occasions such as town fiestas and other important gatherings. I really enjoy eating Hardinera (Jardinera) and I think that this meatloaf-kind-of variety is awesome. I think that my fondness of pork menudo is the reason. You see — this dish is like menudo encapsulated in a llanera and made even better.

Hardinera (Jardinera) Recipe

Some say that cost of ingredients and tedious preparation method were some of the reasons why this is not a common everyday dish; however, I believe that we can do something to ease the preparation part – this post and the accompanying video might come-in handy for everyone. As for the cost, there are several ways that we can do to control it. One way is to reuse the ingredients that we already have. You can make breadcrumbs out of leftover breads; use the unexpired cheese sitting in the fridge. Buying in bulk also saves you money. Who knows, maybe you can sell Hardinera to generate extra income. Can you suggest other ways to save money on ingredients?

There are some similar dishes that I tasted – they were good too. One is the Everlasting from Marikina. Instead of diced pork, ground meat is used instead. I also tried a good variation in Bauan, Batangas (which is my wife’s province, by the way).

Hardinera Recipe

If you were following this blog from the very start, you might remember our Pork Menudo post; that was the first ever post. I wrote about my obsession to that dish and even called it a necessity. Hardinera is not that different from Menudo, as far as I am concerned. If Menudo is a stock car, Hardinera is the modified version.

Try this Hardinera recipe and let me know what you think.

Hardinera (Jardinera) Recipe
Nutrition Information
  • Serves: 3
  • Serving size: 3
Prep time: 
Cook time: 
Total time: 
  • 2 tablespoons cooking oil
  • 1 medium sized onion, diced
  • 3 cloves garlic, minced
  • 1 lb pork, diced
  • 1 cup water
  • 1/2 cup tomato sauce
  • 1/4 cup sweet pickle relish
  • 1/2 cup beef franks or hotdogs, diced
  • 1/4 cup raisins
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 beef cube
  • 1/2 cup pineapple chunks
  • 1/4 cup roasted sweet pepper
  • 1/4 cup liver spread
  • 1/4 cup cheese, grated
  • 1/2 cup bread crumbs
  • 2 pieces hard boiled eggs, sliced or wedged
  • 2 pieces raw eggs
  1. In a cooking pot, add cooking oil and sauté garlic and onions.
  2. Add the diced pork and cook for 3 to 5 minutes.
  3. Put-in the beef cube, water, and tomato sauce then bring to a boil. Simmer until the pork is tender and the liquid completely evaporates. Set aside and let cool.
  4. In a large mixing bowl, combine the cooked pork, salt, ground black pepper, beef franks, bread crumbs, liver spread, sweet pickle relish, pineapple chunks, raisins, and cheese.
  5. Mix all the ingredients until everything is well incorporated.
  6. Grease a llanera and arrange the sliced eggs and roasted sweet pepper.
  7. Pour close to half of the beaten egg mixture and ensure that the eggs are well distributed on the llanera.
  8. Scoop the pork mixture in to the llanera until it occupies at least 3/4 of the total volume.
  9. Cover the whole llanera with aluminum foil.
  10. Pour at least 6 cups of water in the steamer. Arrange the containers in the steamer and steam for 50 minutes.
  11. Remove the steamed mixture from the llanera and transfer to a serving plate.
  12. Serve either hot or cold. Share and enjoy!


Watch the cooking video: