Coconut Fruit Salad

This is a classic Filipino recipe that we make during celebrations or small gatherings. I want to share with you a way to make a Coconut Fruit Salad, better known as Buko Salad.

Ingredients
Young Coconut
Canned Fruit Cocktail
Nata de Coco
Sugar Palm
Condensed Milk
Cream

Steps
The Nata de Coco and Sugar Palm (Kaong) aren’t your typical pantry items. They are similar to gelatin and come ready to use in jars. If you’re trying to find these ingredients, try looking for them in the Asian foods section at your local grocery store. Still not there? You might have to try an Asian market to get them.

You first need a large enough bowl to mix all of the ingredients in. First take the large can of the fruit cocktail and strain out the syrup. After that, place the fruit into your large mixing bowl. Next, strain the Nata de Coco and Sugar Palm and place that with the fruits. Sugar Palm comes in a variety of colors. Just pick your favorite to use.

When you have that ready, it’s time to add in 1 can of condensed milk and 1 can of cream. Mix all of the ingredients together. If you feel that your salad is still thick from the condensed milk, you can add more cream.

Finally, it’s time to add the coconut. I like to use fresh young coconut. I’d take about 4-6 coconuts, crack them open, and scrape out the delicious coconut meat inside. Do the same for your salad. Just remember to mix in the coconut into the fruit so that all of the flavors can combine. If you can’t find fresh coconut, the frozen shredded kind can work as a substitute. About 2-3 packets will do. You can find them at your local Asian markets.

And there you have it. A sweet treat that’s great for dessert or just to start your party off. Be sure to place the Coconut Fruit Salad in the refrigerator and serve it chilled.

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