• Pretty Plate by Michelle

A Fruity Filipino Dessert: Buko Fruit Salad

Buko Salad aka sweet young coconut salad is a Filipino dessert with the main ingredient being strips of sweet young coconut. It is tossed and sweetened with milk and cream. There are many ways to make this dessert and every Filipino household might do it differently by adding other things in such as corn, cheese cubes or apple slices. However, we do not and I am here to share our family recipe. This delicious recipe is one of the most universal and popular dishes served at celebrations, holidays and/or any special occasion. But, in all honesty this is so good at any day or time of the year!



Growing up my family would always have this available on the dessert table during any family get together and my mom would also have left overs in the fridge for after. But, naturally as a young child I only wanted anything that involved cookies, cupcakes or chocolate. The sight of this dish was not appealing because in all honesty, it looks like a soup mixed with a bunch of “weird stuff“. Nothing about it was appetizing to me. As I became older, I learned to appreciate food and my culture more and more and I became more open to trying new things. I didn’t realize that this dish truly is just fruit and coconut mixed with sweetness. I ended up loving it and I eat it all the time now!


This colorful dish is so easy to make, it can be made in 15 minutes or less. It is best served chilled and when all of the ingredients are mixed together it makes for a very coconut forward flavorful dessert. The key to this dish is making sure that all of juices are strained and when all items are combined it is not too watery. You want it to have that thicker consistency. So, by letting it chill in the fridge for a few hours before serving really lets all of the items soak in together and thicken.



Serves 8-10, INGREDIENTS:

3 12 oz. cans fruit cocktail

1 12 oz. can diced mangos

1 Jar macapuno string (coconut sport)

1 Jar green coconut jelly cubes (nata de coco)

1 20 oz. can young coconut strips (buko)

1/2 cup condensed milk + more as needed and to taste

1 7.6 oz. can of nestle table cream

DIRECTIONS:

  1. Drain, but DO NOT RINSE: fruit cocktail, diced mangos, macapuno string, coconut Kelly cubes and young coconut strips.

  2. Once each item is drained place in one bowl together.

  3. Pour can of nestle table cream in followed by 1/2 cup of condensed milk.

  4. Mix well. Make sure it has a thicker consistency.

  5. Place in the fridge to chill at least one hour before serving.

PRETTY PLATE KITCHEN ITEMS USED:

  1. Large Bowl with Lid

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