Buko Salad with Condensed Milk
Buko Salad with Condensed Milk: Learn to make this classic Filipino fruit salad with the correct ingredients and procedure.
Servings: 12 people
Calories: 107kcal
Equipment
- 1 Large bowl
Ingredients
- 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
Optional Ingredients
- Nata De Coco
- Kaong
- Cheese
Instructions
- 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.
Video
Nutrition
Calories: 107kcal | Carbohydrates: 18g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 42mg | Potassium: 123mg | Fiber: 0.01g | Sugar: 18g | Vitamin A: 88IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 0.1mg