Buko Salad with Condensed Milk: Learn to make this classic Filipino Buko salad with the correct ingredients and procedure.
What is Buko Salad
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Buko Salad is a beloved Filipino dessert that embodies the tropical essence of the Philippines. This refreshing treat combines flavors and textures that are easy to make and sure to please a crowd.
Buko Salad is not just a dessert; it’s a celebration of tropical flavors and textures. Ingredients: it’s the perfect addition to any festive occasion. So, gather your ingredients, follow the steps, and treat yourself and your loved ones to a taste of the Philippines with this delightful Buko Salad.
In this guide, we will explore the ingredients, step-by-step preparation, and tips on how to store this delectable concoction.
Ingredients: What Mixture is Buko Salad Made of
- Young Coconut (Buko): The show’s star, Young Coconut, provides a mild, sweet flavor and a crisp, chewy texture. Make sure to use fresh, tender coconut meat for the best results.
- Sweetened Condensed Milk: To provide the necessary sweetness and creamy consistency, sweetened condensed milk is a critical component of Buko Salad.
- Cream: This adds richness to the dessert, balancing the sweetness of the condensed milk and enhancing the overall creaminess.
- Fruit Cocktail: A colorful mix of canned fruits like cherries, peaches, and pineapples adds sweetness and acidity, complementing the coconut.
- Nata de Coco: A variant of coconut with a sweet, gelatinous texture, macapuno contributes a unique flavor and richness to the mix.
- This chewy, translucent jelly is made from fermented coconut water. It adds a delightful texture and absorbs the flavors of the surrounding ingredients.
Why You Will Love Buko Salad with Condensed Milk
Buko Salad is a dessert that captures the heart with its irresistible combination of flavors and textures. Here are a few reasons why you’ll fall in love with this delightful Filipino treat:
- Tropical Flavor– Buko Salad with Condensed Milk captures the essence of the Philippines. The fresh, tender coconut meat brings the dessert light and refreshing, transporting your taste buds to a beachside paradise.
- Various Textures: The medley of ingredients creates a symphony of textures. From the chewiness of nata de coco to the creaminess of macapuno and the juiciness of fruit cocktails, each bite is a delightful journey for your senses.
- Perfect Harmony of Sweetness: The sweetened condensed milk, cream, and fruit cocktail blend perfectly to create the ideal level of sweetness. It’s a dessert that satisfies your sweet tooth without being overwhelming, making it a crowd-pleaser for all ages.
- Easy to Make: Buko Salad is a dessert that doesn’t require advanced culinary skills. With simple preparation steps and readily available ingredients, it’s an accessible treat that you can whip up for impromptu gatherings or to satisfy sudden dessert cravings.
- Versatile and Customizable: The beauty of Buko Salad lies in its versatility. You can adjust the sweetness, creaminess, and texture to suit your preferences. Add more condensed milk for a more pronounced flavor.
- Colorful and Festive: The vibrant hues of the fruit cocktail and the translucent beauty of nata de coco and kaong make Buko Salad not just a dessert but a visual feast. It’s a colorful addition to any table, making it a festive treat for special occasions.
How to Make Buko Salad with Condensed Milk:
This is an overview of how to make Buko Salad—the complete step-by-step process on the recipe card
- Prepare the Coconut: Extract the tender coconut meat, ensuring it is in bite-sized pieces.
- Combine Ingredients:
- Add Milk: Pour in the sweetened condensed milk and evaporated milk.
- Mix Well: Gently toss all the ingredients until well combined, ensuring an even distribution of flavors and textures.
- Add Cheese: Fold in the cheese cubes, evenly distributing them throughout the mixture.
- Chill: Place the Buko Salad in the refrigerator for at least an hour
How to Store Buko Salad:
- Refrigeration: Store any leftover Buko Salad in an airtight container in the refrigerator. I
- Avoid Freezing: Freezing is not recommended, as it can alter the texture of the ingredients, especially the coconut and cheese.
- Serve Chilled: condensed milk before serving to restore its creaminess.
Buko Salad with Condensed Milk
- 1 Large bowl
- 2 pieces Young Coconut You can use fresh
- 1 can Nestle Cream
- 1 can Sweetened Condensed Milk
- Nata De Coco, optional
- 1 sachet Knox Gelatin
- 1 1/3 cup water, separated
- 1/2 tsp red food color
- Nata De Coco
- Place a one-third cup of water in a small rectangular container and add the Knox gelatin. Mix to dissolve. Let the mixture bloom for one minute.
- Meanwhile, boil one cup of water in a pot and add the red food color. Transfer the mixture to the bloomed Knox Gelatin. Refrigerate overnight. Cut the gelatin into cubes and transfer it to a large bowl.
- Break and drain the young coconut water. Shred the coconut meat with a shredder. Wash and drain excess water. Transfer the young coconut meat to a bowl. If you use frozen young coconut from the store, thaw it first, then drain the water using a strainer.
- Add the Nestle Cream, and Sweetened Condensed milk, and gently mix the ingredients. You can add more sweetener and cream if you like.
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