Buko Salad Recipe

Every Filipino household has their own version of this delicious concoction and this one here is my mother’s. While buko salad is mostly made with canned fruits, young coconut, palm fruits, cream and sweetened milk, she likes to add corn kernels and cubed cheese in hers. These are not typical ingredients you’ll find in buko salad but you gotta trust the woman. She knows what’s up. The corn provides additional texture while the saltiness of the cheese balances the overall sweetness of the dessert. Give this a try and let me what you think.

Buko Salad

Prep Time: 10 minutes

Total Time: 4 hours

Yield: 12 Servings

Ingredients

• 4 cups young coconut, shredded
• 1 (30 ounces) can fruit cocktail, drained
• 1 (15 ounces) can sweet corn kernels, drained
• 1 cup pineapple tidbits, drained
• 1 (12 ounces) nata de coco
• 1 (12 ounces) kaong
• 1 cup Eden or Velveeta cheese, cubed
• 1 (14 ounces) sweetened condensed milk
• 1 (14 ounces) can table cream

Instructions

1. In a large bowl, combine young coconut, fruit cocktail, pineapple, corn, kaong, nata de coco, cheese, condensed milk and cream. Stir gently to distribute.
2. Chill for a few hours or freeze until firm.