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 occassion in the Philippines; it is often served as dessert in town fiestas and birthday parties.
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
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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.
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.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Buko Salad Recipe
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.
- Add sweetened condensed milk and table cream. Mix until all the ingredients are properly distributed.
- 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!
Nutrition Information
Watch the cooking video:
kat says
May I know where to buy the multi-cooker that you have been using in your cooking demos?
Cherry says
Thanks for sharing. I can’t wait to make it!
Linda says
Would anyone knows how to make Green Manggo Juice? I had it in one of the Buffet restaurant in Manila. It was awesome but I would like to try it here in Illinois since manggo is still in abundance. thank you.
sigrid says
ano po yung table cream? is that the same as the heavy cream?
eva sang says
Hi, I am using Nestle cream for my salad
CH3 says
Hi! I’m based here in Australia and I cant find fresh buko and I understand you’re based in USA. Are you using the fresh buko or the frozen? I dont know if its available in can.
Kensie says
Hello, i’m from australia as well. i couldn’t find young coconut too not until we went to coles they have it there. hope you could find one.