Filipino Christmas Recipes: Buko Salad
Last time you were here, we introduced you to the simple, delicate, yet easy-to-achieve pork hamonado. Now that you’ve gotten your fill of main dishes, it’s time for the one dessert that everyone seems to gravitate to on any Christmas table: buko salad.
HEAVEN IN A CUP. Buko salad, the star dessert of any Filipino table, Christmas or otherwise. Image grabbed from angsarap.net
Buko, or young coconut, plays the hero of the dish, but each ingredient is as critical as the last. This very Filipino take on the humble fruit salad is simple to make yet easy to fall in love with. Everyone will love you for serving a bowl full of buko salad, and here’s how to make yours:
- 4 cups buko, shredded
- 6 ounces kaong (sugar palm fruit), drained
- 12 ounces nata de coco (coconut gel), drained
- 30 ounces (2 cans) fruit cocktail, drained
- 8 ounces pineapple chunks/tidbits, drained
- 1 14-ounce can sweetened condensed milk
- 7 ounces table/all-purpose cream
- In a mixing bowl, combine buko, kaong, nata de coco, pineapple chunks/tidbits (whichever you went with), and fruit cocktail. Stir gently to distribute the ingredients
- Add sweetened condensed milk and cream. Mix until all ingredients are covered in cream.
- Let it set in the freezer for 1 hour or 4 hours in the refrigerator.
- Transfer to small cups or a serving bowl to serve.
Tip: Want to make it a bit of a different taste? Add small cubes of cheese or sweet corn kernels!
Source: Panlasang Pinoy