My Delicious Buko Salad Recipe

Every Filipino family has its own version of buko salad, and I'm proud to share my Mama's recipe. Along with the basic ingredients of shredded young coconut, fruit cocktail, kaong, nata de coco, condensed milk, and all-purpose cream, my Mama's version also includes cubed cheese and corn kernels.

They might sound like weird additions to a fruit salad, but the combination works very well. The corn provides additional texture, while the saltiness of the cheese balances the sweetness of the dessert beautifully.

My Ingredients

• 4 cups young coconut, shredded
• 1 can (30 oz) fruit cocktail or tropical fruit mix, drained
• 1 can (8 oz) pineapple tidbits, drained
• 1 can (15 oz) sweet corn kernels, drained (my Mama's special touch)
• 1 bottle (12 oz) kaong, drained
• 1 bottle (12 oz) nata de coco, drained
• 1 cup Eden brand or Velveeta cheese, cubed (the secret ingredient)
• 1 can (14 oz) sweetened condensed milk
• 1 can (14 oz) all-purpose cream

How I Make My Delicious Buko Salad

1. First, I prepare all ingredients. I make sure all my canned fruits are properly drained. If I'm using frozen buko, I thaw it completely and drain it well, though I sometimes save a bit of the juice to add extra coconut flavor to the salad.
2. I cut my cheese into small, bite-sized cubes. This is one of the special touches that makes my Mama's version unique.
3. I then mix everything. In a large bowl, I combine the young coconut, fruit cocktail, pineapple tidbits, corn kernels, kaong, nata de coco, and cubed cheese. I stir gently to distribute evenly.
4. I pour in the sweetened condensed milk and all-purpose cream, then gently fold everything together until all ingredients are well coated. The mixture should be creamy.
5. I can serve this immediately. But for best results, I chill it for a few hours until very cold, or freeze it until firm. Both ways are absolutely delicious.

My Personal Tips

• Make it slightly sweeter. The sweetness mellows when chilled or frozen.
• If adding fresh fruits like apples or bananas, drizzle with lemon juice to prevent browning.
• Drain all canned ingredients well to prevent the salad from becoming watery.
• When storing, press plastic wrap directly onto the surface before closing the lid to prevent ice crystals.
• This keeps well in the freezer and can be served as a frozen treat.

Related

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My Delicious Buko Salad Recipe

My buko salad is a creamy Filipino fruit salad made with young coconut, canned fruits, cheese cubes, and corn kernels mixed in sweetened condensed milk and cream.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Chill Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings: 4

Course: Dessert, Salad, Snack

Cuisine: Filipino

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 4 cups young coconut shredded
• 1 can 30 oz fruit cocktail or tropical fruit mix, drained
• 1 can 8 oz pineapple tidbits, drained
• 1 can 15 oz sweet corn kernels, drained (my Mama's special touch)
• 1 bottle 12 oz kaong, drained
• 1 bottle 12 oz nata de coco, drained
• 1 cup Eden brand or Velveeta cheese cubed (the secret ingredient)
• 1 can 14 oz sweetened condensed milk
• 1 can 14 oz all-purpose cream

Method

 

1. First, I prepare all ingredients. I make sure all my canned fruits are properly drained. If I'm using frozen buko, I thaw it completely and drain it well, though I sometimes save a bit of the juice to add extra coconut flavor to the salad.
2. I cut my cheese into small, bite-sized cubes. This is one of the special touches that makes my Mama's version unique.
3. I then mix everything. In a large bowl, I combine the young coconut, fruit cocktail, pineapple tidbits, corn kernels, kaong, nata de coco, and cubed cheese. I stir gently to distribute evenly.
4. I pour in the sweetened condensed milk and all-purpose cream, then gently fold everything together until all ingredients are well coated. The mixture should be creamy.
5. I can serve this immediately. But for best results, I chill it for a few hours until very cold, or freeze it until firm. Both ways are absolutely delicious.

Notes

• Make it slightly sweeter. The sweetness mellows when chilled or frozen.
• If adding fresh fruits like apples or bananas, drizzle with lemon juice to prevent browning.
• Drain all canned ingredients well to prevent the salad from becoming watery.
• When storing, press plastic wrap directly onto the surface before closing the lid to prevent ice crystals.
• This keeps well in the freezer and can be served as a frozen treat.

Tried this recipe?Let us know how it was!