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–+ servings
Filipino Buko Salad (Coconut Fruit Salad)

Filipino Buko Salad (Coconut Fruit Salad)

Buko Salad is a beloved Filipino dessert that transforms young coconut strips, canned fruits, and sweet palm seeds into a luxuriously creamy chilled treat, elevated with cubes of cheese for a uniquely Filipino sweet-salty balance that makes it an essential part of every celebration.
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Prep Time 20 minutes
Chill Time 8 hours
Total Time 8 hours 20 minutes
Course Dessert, Snack
Cuisine Filipino
Servings 12
Calories 320 kcal
Difficulty Easy

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)
  • 1 can 14 ounces sweetened condensed milk (kondensadang gatas)
  • 1 can 14 ounces all-purpose cream

Optional Add-ins

  • Fresh grapes ubas, halved
  • Diced apples mansanas
  • Maraschino cherries
  • Mandarin oranges dalandan
  • Lychees

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. 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, mandarin oranges (dalandan), or lychees, 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 gradually, tasting as you go. Add 1 can (14 ounces) of all-purpose cream (Nestle cream). Using a rubber spatula, gently fold all ingredients together until well combined.
  • Cover the bowl with plastic wrap 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
 

Nutrition

Calories: 320kcalCarbohydrates: 45gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 35mgSodium: 105mgPotassium: 102mgFiber: 2gSugar: 38gVitamin A: 94IUVitamin C: 1mgCalcium: 70mgIron: 1mg
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