Buko Salad wasn’t just a dessert, it was our family’s love language during Christmas and New Year celebrations. Every December, I’d watch my mother skillfully shred fresh buko while telling stories of her own childhood holidays, and now, making this creamy Filipino fruit salad takes me right back to those precious moments.
This buko salad recipe, perfected through countless family gatherings, combines the sweet tenderness of young coconut with colorful fruits, chewy nata de coco, palm seeds, and our family’s secret twist: cubes of cheese that add an irresistible salty contrast to the sweet, creamy mixture.
After sharing this beloved recipe at countless potlucks and fiestas, I’ve lost count of how many friends (Filipino and non-Filipino alike) have begged for the recipe.
Once you try this version of Filipino Buko Salad, it’ll become your go-to celebration dessert, too.
Why You’ll Love This Recipe
- 🥥 Perfect balance of creamy and fruity flavors
- 🎄 Traditional Filipino holiday favorite
- 👩👧👦 Kid-friendly and customizable
- 🧊 Can be served chilled or frozen
- 📦 Make-ahead friendly
- 🌟 Guaranteed crowd-pleaser
Filipino Buko Salad (Coconut Fruit Salad)
Equipment
- Large mixing bowl (Malaking mangkok) for combining ingredients
- Measuring cups (panukat) for accurate portions
- Colander (salaan) for draining fruits
- Cheese grater (Kudkuran) if using block cheese
- Sharp knife (matulis na kutsilyo) for cutting fruits
- Cutting board (Tabla) for preparation
- Rubber spatula (Rubber na spatula) for gentle mixing
- Airtight container (Lalagyang hindi papasok ang hangin) for storage
Ingredients
Base Ingredients
- 4 cups young coconut meat shredded (buko, kinudkod)
- 1 can 30 ounces fruit cocktail or tropical fruit mix, drained
- 1 can 8 ounces pineapple tidbits, drained (pinya)
- 1 can 15 ounces sweet corn kernels, drained (mais)
- 1 bottle 12 ounces kaong (palm fruits), drained
- 1 bottle 12 ounces nata de coco (coconut gel), drained
- 1 cup cheese cubed (keso) – Eden brand or Velveeta
- 1 can 14 ounces sweetened condensed milk (kondensadang gatas)
- 1 can 14 ounces all-purpose cream (Nestle cream)
Optional Add-ins
- Fresh grapes ubas, halved
- Diced apples mansanas
- Maraschino cherries seresa
- Mandarin oranges dalandan
- Lychees litsiyas
Instructions
- Begin by thoroughly draining all canned fruits in a colander (salaan): 1 can (30 ounces) fruit cocktail or tropical fruit mix, 1 can (8 ounces) pineapple tidbits (pinya), 1 can (15 ounces) sweet corn kernels (mais), 1 bottle (12 ounces) kaong (palm fruits), and 1 bottle (12 ounces) nata de coco (coconut gel). If using fresh fruits, wash and cut them into bite-sized pieces. For apples (mansanas), toss them immediately with lemon juice to prevent browning.
- In a large mixing bowl (malaking mangkok), place 4 cups of freshly shredded young coconut meat (buko, kinudkod). Add all the well-drained fruits, kaong, and nata de coco to the bowl. If using optional fruits like grapes (ubas), diced apples, maraschino cherries (seresa), mandarin oranges (dalandan), or lychees (litsiyas), add them at this time.
- Take the cheese (keso) directly from the refrigerator (4°C/39°F) and cut into small cubes – it’s easier to cube when cold. Add 1 cup of the cubed cheese to the fruit mixture. Pour in 1 can (14 ounces) of sweetened condensed milk (kondensadang gatas) gradually, tasting as you go. Add 1 can (14 ounces) of all-purpose cream (Nestle cream). Using a rubber spatula (rubber na spatula), gently fold all ingredients together until well combined.
- Cover the bowl with plastic wrap (plastik na balot) and refrigerate (4°C/39°F) for at least 4 hours or overnight. For a firmer texture, freeze (0°C/32°F) for 6-8 hours. If frozen, allow to thaw for 15-20 minutes at room temperature before serving.
- Serve chilled in special dessert bowls, optionally garnished with extra cherries and fresh fruits for added color and appeal.
Tips from Lola’s Kitchen
- Always drain fruits very well to prevent the salad from becoming too watery
- Add condensed milk gradually and taste as you go – you can always add more, but you can’t take it out
- Use cheese straight from the refrigerator – it’s easier to cube when cold
- Save some colorful fruits for topping just before serving
- Let frozen salad thaw for 15-20 minutes before serving for the perfect texture
Traditional Serving Suggestions
- Serve in special dessert bowls for Noche Buena
- Top with extra cherries and fresh fruits for color
- Pair with Puto (Filipino steamed rice cakes)
- Include as part of your Christmas or New Year’s Eve spread
- Perfect alongside other Filipino desserts like Leche Flan and Maja Blanca
Troubleshooting
- Too Runny: Drain fruits longer or add more solid ingredients
- Too Sweet: Add more fresh fruits or cream to balance
- Too Firm When Frozen: Let stand at room temperature for 15-20 minutes
- Discolored Apples: Soak in lemon water immediately after cutting
- Uneven Texture: Cut all fruits in similar sizes
Ingredient Alternatives
- Young Coconut: Use frozen buko if fresh isn’t available
- All-Purpose Cream: Heavy cream or whipping cream
- Condensed Milk: Use half condensed milk and half evaporated milk for less sweetness
- Velveeta: Quick-melt cheese or mild cheddar
- Kaong: Extra nata de coco or fresh fruits
- Corn: Skip if preferred or replace with more fruits
Storage & Reheating
- Refrigerator: Keeps for 3-4 days in an airtight container
- Freezer: Lasts up to 2 weeks when properly stored
- Best Practices:
- Place plastic wrap directly on surface before covering
- Thaw in refrigerator overnight
- Stir gently before serving
- Never refreeze after thawing
Variations
- Tropical Buko Salad: Add mango and jackfruit
- Creamy Special: Double the cheese and add cream cheese
- Fresh Fruit Version: Replace canned fruits with fresh seasonal fruits
- Light Option: Use light cream and less condensed milk
- Party Style: Add marshmallows and colored nata de coco
Frequently Asked Questions
Q: Can I make this ahead of time? A: Yes! It’s actually better when made 1-2 days ahead. Q: How long can it stay at room temperature? A: No more than 2 hours for food safety. Q: Can I use low-fat alternatives? A: Yes, but the texture might be less creamy. Q: Why add cheese to fruit salad? A: It’s a Filipino tradition that adds a subtle salty contrast to the sweetness. Q: Can I skip the corn? A: Absolutely! It’s an optional ingredient that adds texture.
Filipino Buko Salad (Coconut Fruit Salad)Nutrition
The Story Behind Filipino Buko Salad (Coconut Fruit Salad)
Buko Salad, a beloved Filipino dessert that graces every celebration table, emerged from our culture’s ingenious way of transforming humble ingredients into something extraordinary. While its exact origins aren’t documented, this creamy dessert gained popularity in the 1960s when refrigeration became common in Filipino households and imported canned goods were seen as prestigious additions to any gathering.
The evolution of Buko Salad perfectly mirrors the Filipino’s adaptable spirit. It started simply – fresh young coconut strips mixed with sweetened milk – before creative home cooks began incorporating canned fruit cocktail, a status symbol during the American influence in Philippine culture. The addition of kaong (palm seeds) and nata de coco (coconut gel) in the 1970s showcased our love for interesting textures, while the uniquely Filipino twist of adding cheese cubes demonstrates our bold approach to fusion flavors.
What makes this dessert particularly special is how it embodies the Filipino value of “bayanihan” – community spirit. During Christmas season or “Pasko,” neighbors would often share young coconuts from their trees, with skilled coconut farmers (mangangalkal ng buko) making their rounds to help shred the coconut meat. This communal aspect transformed Buko Salad from a simple dessert into a symbol of Filipino hospitality and celebration.
Today, every Filipino family has their own version of Buko Salad, passed down through generations and modified with personal touches. Some add corn for extra sweetness, others include local fruits like lanzones or rambutan when in season. But the heart of the dish remains the same – it’s a dessert that brings people together, whether it’s for Noche Buena (Christmas Eve dinner), town fiestas, or simple family gatherings.
The dessert’s popularity has transcended Philippine borders, becoming a must-have at Filipino gatherings worldwide. Its adaptability to various dietary preferences – from using light cream for a healthier version to adding premium fruits for special occasions – shows how this humble dessert continues to evolve while maintaining its cherished place in Filipino culinary heritage.
In modern Filipino cuisine, Buko Salad stands as a testament to our culture’s ability to blend traditional ingredients with foreign influences, creating something uniquely ours. Whether served in a crystal bowl at an upscale celebration or in simple plastic containers at a neighborhood potluck, this creamy, sweet, and surprisingly complex dessert continues to delight generations of Filipinos and food enthusiasts alike.
