Easy Recipe: Yummy Buko Salad Coconut Cold Salad

Buko Salad Coconut Cold Salad. Buko salad, usually anglicized as young coconut salad, is a Filipino fruit salad dessert made from strips of fresh young coconut (buko) with sweetened milk or cream and various other ingredients. Buko Salad or sweet young coconut salad is a dessert dish that makes use of shredded young coconut as the main ingredient. Some might associate fruit salad with this dessert recipe.

Try this special Buko Pandan Salad recipe with added tapioca/sago pearls, kaong, and nata de coco. In a medium bowl, toss together lychees with coconut meat. Chill one hour in refrigerator before serving. You can cook Buko Salad Coconut Cold Salad using 16 ingredients and 6 steps. Here is how you cook that.

Ingredients of Buko Salad Coconut Cold Salad

1. Prepare 1 can of coconut milk.
2. You need 2 cups of milk.
3. It’s slice of Coconut.
4. You need 1/4 can of condensed milk.
5. Prepare 2 tablespoon of chia seed.
6. Prepare of large cut avacado.
7. Prepare of Large mango.
8. It’s of Banana.
9. You need of Apple.
10. You need of Pineapple chunks.
11. It’s of Shredded coconut.
12. Prepare of Jello gummy fellow my recipe (instead of Nata de coco).
13. Prepare 2 tablespoon of toasted nuts and seed crushed roughly.
14. You need 1 teaspoon of ground cinnamon.
15. It’s of Raisin.
16. Prepare 2 tablespoon of custard powder for thicker they usually us topioca.

Buko is young coconut flesh and is used in many foods here. When we first moved to the Philippines we were a little turned off by the idea of having corn and cheese in our fruit salad, but it's grown on me and now even my kids love it. Still, even though it's tradditionally made this way I've also been served. Buko salad ingredients include condensed milk, fruit cocktail salad, and canned fruit.

Buko Salad Coconut Cold Salad instructions

1. Soak the chia seed an hour before.
2. Chop the fruit bite size.
3. Toast the nuts remove 1/2 of it add 1 teaspoon honey so they stick to put as garnish on top toast some of shredded coconut for garnish at oven at 300 f for 8 to 10 minutes.
4. Beat the custard with milk with whisk for 2 minutes will be soft set in 5 minutes then you mix with coconut milk and condensed milk.
5. Mix everything in big bowl or make personal cups.
6. Yummy.

So you might imagine my delight when, years later, I was introduced to Filipino buko salad. Made by Esther, my sister's sister-in-law, the salad looked like the one from childhood—a sweetly streaked mosaic of. The coconut is considered one of the most important fruits in the tropics. Nutritionally, it is high in potassium and the water is rich in minerals. This sweet and delicious dessert is very similar to the Fruit Salad in terms of the preparation, texture and some of the ingredients used.