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U.S.-Friendly Buko Salad

A creamy and fruity Filipino dessert made with canned coconut, perfect for summer gatherings and easy to prepare.
Prep Time15 minutes
Total Time1 hour
Course: Dessert, Salad
Cuisine: Filipino
Keyword: Buko Salad, Coconut Salad, Easy Recipe, Filipino dessert, Summer Dessert
Servings: 8 servings
Calories: 250kcal

Ingredients

Main Ingredients

  • 2 cans young coconut (buko), drained and shredded Usually found in Asian markets, sometimes in regular stores.
  • 1 cup fruit cocktail, drained
  • 1 cup pineapple tidbits, drained
  • 1/2 cup sweetened condensed milk (or to taste if you like it less sweet)
  • 1 cup table cream or heavy whipping cream
  • 1/4 cup small tapioca pearls Optional, but recommended.
  • 1 handful shredded cheddar cheese A unique addition some families prefer.
  • a few maraschino cherries For garnish.

Instructions

Preparation

  • Start by draining the canned coconut and all the fruit.
  • In a big mixing bowl, combine the coconut, fruit cocktail, and pineapple tidbits. If using tapioca pearls, add them now.
  • Add the condensed milk and cream. Stir gently.
  • Sprinkle a small handful of shredded cheddar on top, then gently mix again.
  • Taste the mixture and adjust sweetness by adding more condensed milk, if desired.
  • Chill the salad in the fridge for an hour before serving.
  • Garnish with maraschino cherries if desired before serving.

Notes

This dessert is a beloved staple at Filipino gatherings and is very flexible. Feel free to swap in different fruits as per your preference.