Buko Salad Recipe
A dessert made with shredded young coconut (buko), mixed fruits, and a creamy dressing.
Servings: 6
Calories: 500kcal
Ingredients
- 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
Instructions
- In a mixing bowl, combine young coconut, kaong, nata de coco, pineapple chunks, and fruit cocktail. Gently stir to distribute the ingredients.4 cups young coconut, 6 ounces sugar palm fruit, 12 ounces coconut gel, 8 ounces pineapple chunks, 2 cans
- Add sweetened condensed milk and table cream. Mix until all the ingredients are properly distributed.1 14 ounce can sweetened condensed milk, 7 ounces table cream
- Refrigerate for at least 4 hours or place in the freezer for 1 hour.
- Transfer to a serving bowl.
- Serve for dessert.
- Share and enjoy!
Video
Notes
Additional Ingredients in Buko Salad
Filipinos often enhance their Buko Salad with a variety of delicious ingredients to add texture and flavor. Common additions include cream corn or corn kernels, which provide a sweet and creamy element, and gulaman (gelatin) or sago pearls, which add a chewy contrast. Some people also like to mix in cheese for a savory twist. These extra ingredients can be customized based on personal preference, making your Buko Salad uniquely flavorful and satisfying!Nutrition
Serving: 6g | Calories: 500kcal | Carbohydrates: 94g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 37mg | Sodium: 201mg | Potassium: 81mg | Fiber: 1g | Sugar: 69g | Vitamin A: 506IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 1mg