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Buko Salad Recipe


  • 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.