📝 About This Recipe
Buko Salad is the quintessential centerpiece of Filipino festivities, from Christmas Noche Buena to town fiestas. This beloved dessert features tender strips of young coconut (buko) bathed in a velvety mixture of heavy cream and sweetened condensed milk. It is a vibrant, textural masterpiece that balances the tropical sweetness of tropical fruits with the playful chew of nata de coco and kaong.
🥗 Ingredients
The Fruit Base
- 4 cups Young Coconut (Buko) meat (shredded into thin strips)
- 30 ounces Fruit Cocktail (1 large can, thoroughly drained)
- 8 ounces Pineapple Tidbits (drained)
The Jellies and Textures
- 12 ounces Nata de Coco (coconut gel in syrup, drained)
- 12 ounces Kaong (sugar palm fruit, drained)
- 1 cup Cheddar Cheese (cubed into small pieces)
- 1/2 cup Corn Kernels (whole kernel, drained (optional))
The Creamy Dressing
- 2 cups All-purpose Cream (chilled overnight for maximum thickness)
- 10-14 ounces Sweetened Condensed Milk (adjust to preferred sweetness)
- 1 teaspoon Vanilla Extract
- 1 pinch Salt (to balance the sweetness)
👨🍳 Instructions
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1
Begin by draining the canned fruit cocktail, pineapple tidbits, nata de coco, and kaong through a fine-mesh sieve. Let them sit for at least 15-20 minutes to ensure all excess syrup is removed, preventing a watery salad.
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2
While the fruits drain, prepare the fresh young coconut meat. Ensure the strips are uniform and thin; if you bought them pre-shredded, give them a quick rinse with cold water and pat dry.
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3
In a large chilled mixing bowl, pour in the cold all-purpose cream. Using a whisk or a spatula, give it a light whip to aerate it slightly, which creates a fluffier texture.
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4
Slowly drizzle the sweetened condensed milk into the cream. Start with 10 ounces and taste; add more if you prefer a sweeter dessert.
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5
Add the vanilla extract and a tiny pinch of salt to the cream mixture. Stir gently until the dressing is silky and well-combined.
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6
Add the shredded buko meat to the cream mixture first, tossing gently to coat every strand.
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7
Incorporate the drained fruit cocktail and pineapple tidbits. Use a folding motion with a rubber spatula to avoid crushing the delicate fruit pieces.
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8
Add the nata de coco and kaong. These add a wonderful chewiness and pops of color to the salad.
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9
Fold in the cubed cheddar cheese. This provides a savory contrast that is characteristic of authentic Filipino Buko Salad.
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10
Once all ingredients are thoroughly combined and coated in the cream, cover the bowl tightly with plastic wrap.
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11
Place the salad in the refrigerator for at least 4 hours, though overnight is highly recommended. This allows the flavors to meld and the cream to thicken significantly.
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12
For an even more indulgent experience, you can place the salad in the freezer for 1-2 hours before serving to give it a semi-frozen, ice-cream-like consistency.
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13
Give the salad one final, gentle stir before serving to redistribute the cream that may have settled at the bottom.
💡 Chef's Tips
Always drain your canned ingredients thoroughly; any leftover syrup will make the dressing runny and thin. Chilling your cream and the mixing bowl beforehand ensures the dressing stays thick and emulsified. If you can't find fresh buko, frozen shredded young coconut works well—just thaw and squeeze out the excess moisture. Adjust the sweetness by adding the condensed milk gradually, as the canned fruits already contain sugar. For a 'special' version, add some macapuno strings (preserved coconut sport) for an extra layer of luxury.
🍽️ Serving Suggestions
Serve in individual glass coupes or clear bowls to showcase the vibrant colors of the fruit and jellies. Pair with a warm slice of Bibingka or Puto for a traditional Filipino afternoon merienda. Top with a sprinkle of extra grated cheese or a maraschino cherry for a festive presentation. Serve alongside savory Filipino favorites like Pancit or Lumpia to provide a cooling, sweet finish to the meal.