In this series, we are going to give you our top 10 salad recipes that are popular among Filipinos. Ready?
I suppose that you have also assumed that this one will be on the list. With its popularity among Filipino households, it will never miss its place. Buko salad can be seen in almost every celebration in the Philippines, especially fiesta, birthday parties, and Christmas eve and New year’s eve dinners. It is a mainstay of these occasions. Who will not know about this favorite dessert? It will surely bring back a lot of memories of your childhood-of how you would help your mom shred and scrape those coconut meat, of how you would drink the juice after, of how you would play around those bits of coconut meat. Wonderful memories of a carefree, young life.
Buko salad or sweetened young coconut salad, as you already know, uses shredded young coconut as main ingredient. Can you still remember how much milk did you put on yours? That milk combines everything and creates a wonderful harmony among ingredients. This kind of salad is commonly confused with fruit salad. In a way, they are really the same, but still different. Buko salad is a variation of fruit salad. Yes, you know what makes it different- the addition of young buko. Other people use the commercially available fruit cocktail, but some would opt for fresh ones. Personally, I prefer adding fresh apples to it and cheese, yes, cheese! Some would have a mixture of fresh and canned fruits, just like in this recipe. With the mixture of ingredients you have, this salad may be full of nutrients. Just be careful with the sweetness or sugar in it.
So, why don’t you try this recipe? It is easy to follow. Surely, family and friends will love it. Also, try experimenting. You can add your favorite into it. If I want apple and cheese, what would you might add? Enjoy!
- 4 cups young coconut (buko), shredded
- 12 ounces coconut gel (nata de coco), drained
- 8 ounces pineapple chunks, drained
- 7 ounces table cream
- 6 ounces sugar palm fruit (kaong), drained
- 2 cans fruit cocktail, drained
- 1 can sweetened condensed milk
- In a mixing bowl, combine young coconut, kaong, nata de coco, pineapple chunks, and fruit cocktail. Gently stir to distribute the ingredients.
- Add sweetened condensed milk and table cream. Mix until all the ingredients are properly distributed.
- Refrigerate for at least 4 hours or place in the freezer for 1 hour.
- Transfer to a serving bowl.
- Serve for dessert.
Panlasang Pinoy Recipes™ is a food blog that compiles delicious and easy to prepare recipes from various sources around the web. We claim no credit for any images, recipes and videos featured on this blog unless otherwise noted. Read More