Buko Salad Recipe


  • 4 cups young coconut (buko), shredded
  • 6 ounces sugar palm fruit (kaong), drained
  • 12 ounces coconut gel (nata de coco), drained
  • 2 cans (15 ounces each) fruit cocktail, drained
  • 8 ounces pineapple chunks, drained
  • 1 (14 ounce) can sweetened condensed milk
  • 7 ounces table cream

Buko Salad Recipe


  1. In a bowl, combine young coconut kaong, coconut cream, pineapple chunks and fruit salad. Stir gently to distribute evenly.
  2. Add the condensed milk and cream. Mix until all ingredients are well distributed. Refrigerate at least 4 hours or place in the freezer for 1 hour.
  3. Transfer to a serving bowl.
  4. Serve as a dessert.

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