Filipino Buko Salad
Buko salad is closely related to fruit salad and buko pandan. It is the most famous type of salad in the Philippines. Buko means coconut which is a common fruit in most tropical countries. This recipe is extremely popular among Filipinos on Christmas and New Year’s Eve. It is also often present in local fiestas or festivals. In my province of Silang Cavite, we sometimes put buko salad in a plastic bag for making ice and freeze it. When it freezes, it forms into a log shape. When our visitors come, we slice it in a way similar to slicing a ham. This is an alternative presentation to scooping it out of a container.
- 4 or more Buko (Young coconut meat)
- 1 large can (550 g) fruit cocktail, drained
- 1 cup nata de coco, drained
- 1 can (300 ml) condensed milk
- 2 packs all purpose cream or whipped cream
- sugar to taste
Adding of fruit is optional and all should be cut in bite sizes. You may use the following:
- small can pineapple chunks
- seedless grape
- ripe mangoes
- sweet corn
- Servings: 6
- Time: 40 minutes
- Level: Easy
- Cuisine: Filipino
(5 / 5)
- Grate the buko (coconut meat) into 3 inches long.
- Peel and diced the apples. Put in a container with water to maintain the freshness and color.
- Peel and dice the bananas. Put them in a container with water to maintain freshness and color.
- Peel and dice the melon.
- Gently peel the mangoes and cut into strips. Avoid adding the seed.
- Peel and dice the oranges.
- In a large bowl combine the grated coconut, nata de coco, and the fruit of your choice.
- Rinse and drain the grapes.
- Add in the condensed milk and whipping cream. If you are using fruit cocktail, drain the juices off so the cream won’t be watery.
- Add sugar to taste. Keep refrigerated. Enjoy!
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