Buko Salad is a delicious Filipino dessert made with young coconut (buko), fruits, and a creamy, sweet dressing. Here's a simple recipe to make it:
Ingredients:
- 4 cups of young coconut (buko), shredded
- 1 cup of sweetened condensed milk
- 1 cup of all-purpose cream
- 1/2 cup of nata de coco (coconut gel), optional
- 1/2 cup of kaong (sugar palm fruit), optional
- 1/2 cup of fruit cocktail
- 1/2 cup of jackfruit (langka), optional
- 1/2 cup of small tapioca pearls (sago), cooked and cooled
- 1 cup of shredded cheese (usually cheddar), optional
- Maraschino cherries for garnish, optional
Instructions:
- In a large mixing bowl, combine the shredded young coconut, nata de coco, kaong, fruit cocktail, jackfruit, and cooked tapioca pearls. If you're adding cheese, include it as well.
- In a separate bowl, mix the sweetened condensed milk and all-purpose cream until well combined. Adjust the sweetness according to your preference by adding more condensed milk if needed.
- Pour the milk and cream mixture over the fruit and coconut mixture. Gently fold the ingredients together until they are well coated with the creamy dressing.
- Chill the Buko Salad in the refrigerator for at least an hour before serving to let the flavors meld and the salad cool.
- Before serving, garnish with Maraschino cherries if desired.
- Enjoy this sweet, creamy, and refreshing dessert, a favorite in Filipino households and a delightful addition to any celebration or gathering.
