Description
This buko salad recipe is a classic Filipino dessert, packed with tender young coconut and creamy goodness, perfect for a refreshing treat that brings people together and delights every palate.
Ingredients
- 700 g young coconut meat
- 300 ml sweetened condensed milk
- 250 ml heavy cream, chilled
- 5 ml alcohol-free vanilla extract
- 60 g unsweetened shredded coconut
- 15 g granulated sugar
- Zest from 2 medium limes
- 1 g salt
- Nata de coco, optional
- Kaong (sugar palm fruit), optional
- Fruit cocktail, drained well, optional
- Coconut water, optional
Instructions
- Prep Your Coconut: Drain any liquid from your young coconut meat. If fresh, scrape and cut into 2 cm (0.8 inch) strips; collect water. Thaw and pat dry frozen meat. Place in a large mixing bowl.
- Mix the Creamy Base: Whisk chilled heavy cream, sweetened condensed milk, and alcohol-free vanilla in a separate bowl until well combined and slightly thickened.
- Combine Everything: Pour the cream mixture over the coconut meat. Gently fold in optional mix-ins (like nata de coco or fruit cocktail). Stir until evenly coated and glossy.
- Chill to Perfection: Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight. The flavors will meld, ensuring a refreshingly cold buko salad.
Notes
Use a silicone spatula for gentle folding. If too thick after chilling, stir in 1-2 tablespoons reserved coconut water. For faster prep, use pre-shredded frozen coconut meat (thaw and pat dry). Adjust sweetness after chilling to taste. For dairy-free, use coconut cream and dairy-free condensed milk. For reduced sugar, use light condensed milk or adjust amount.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling, No-Bake
- Cuisine: Filipino
Nutrition
- Serving Size: 0.75 cup (180 g)
- Calories: 320 calories
- Sugar: 25 g
- Sodium: 50 mg
- Fat: 24 g
- Saturated Fat: 17 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 30 mg