This Refreshing Buko Salad with Fruit Cocktail is a quintessential Filipino dessert, celebrated for its delightful combination of textures and flavors, making it a perfect treat for warm tropical climates or any occasion calling for a light and refreshing sweet ending. At its heart, this salad features “buko,” which refers to young coconut – its tender, slightly gelatinous flesh and its sweet, hydrating juice. The buko provides a subtly sweet and uniquely textured base for the salad. Complementing the buko is a medley of colorful and sweet fruit cocktail, typically consisting of diced peaches, pears, pineapple, grapes, and maraschino cherries. These fruits add bursts of different flavors and a pleasant chewiness to the salad.
What truly elevates this buko salad is the creamy and often slightly tangy dressing that binds all the elements together. This dressing is usually a harmonious blend of sweetened condensed milk, which contributes a rich sweetness and a smooth, almost custard-like consistency, and all-purpose cream or table cream, which adds a luxurious richness. Some variations might also include a touch of mayonnaise for added creaminess and a subtle tang. The proportions of these creamy components are often adjusted to achieve the desired level of sweetness and richness, catering to individual preferences.
Beyond the core ingredients of buko, fruit cocktail, and the creamy dressing, this salad often incorporates other delightful additions to enhance its texture and flavor profile. Small, translucent cubes of nata de coco, a chewy, jelly-like coconut gel, are a common inclusion, providing an interesting textural contrast to the soft buko and the tender fruits. Kaong, or sugar palm fruit, with its slightly chewy and subtly sweet taste, is another popular addition. Some recipes might also include shredded mature coconut for a more intense coconut flavor and a slightly fibrous texture.
The overall texture of this Buko Salad with Fruit Cocktail is a delightful medley. The tender, almost slippery strands of young coconut mingle with the soft, yielding pieces of fruit cocktail, the chewy nata de coco and kaong, and the creamy, smooth dressing. This variety of textures in each spoonful contributes significantly to the enjoyable eating experience. The cold temperature at which it is typically served further enhances its refreshing quality, making it particularly welcome on a hot day.
The flavor profile is predominantly sweet, with the natural sweetness of the young coconut and the sugary syrup of the fruit cocktail taking center stage. The sweetened condensed milk in the dressing amplifies this sweetness, creating a rich and satisfyingly sweet base. The all-purpose cream adds a layer of dairy richness that balances the sweetness. The optional additions of nata de coco and kaong contribute their own subtle sweetness without overpowering the main flavors. The overall impression is a sweet, creamy, and fruity dessert that is both comforting and refreshing.
This Buko Salad with Fruit Cocktail is a staple at Filipino celebrations, family gatherings, and festive occasions. Its vibrant colors, appealing textures, and delightful sweetness make it a crowd-pleaser for all ages. It is also incredibly easy to prepare, often requiring no cooking, just the simple mixing of chilled ingredients. This make-ahead-friendly nature makes it a convenient dessert for potlucks and parties. The visual appeal of the colorful fruits suspended in the creamy white dressing, often served in individual cups as shown in the image, adds to its festive charm. The combination of familiar and slightly unique tropical flavors makes it a distinctive and much-loved dessert within Filipino cuisine.
Ingredients:
- 2 cups young coconut (buko) meat, shredded or scraped
- 1 (15-20 ounce) can fruit cocktail, drained well
- 1 cup nata de coco, drained and cubed
- 1/2 cup kaong (sugar palm fruit), drained and halved (optional)
- 1 cup sweetened condensed milk
- 1 cup all-purpose cream or table cream, chilled
- 1/4 cup shredded mature coconut (optional)
- Maraschino cherries, halved or whole, for garnish (optional)
Equipment:
- Large mixing bowl
- Measuring cups
- Serving bowls or individual cups
Instructions:
- Prepare the Ingredients: Ensure all canned ingredients (fruit cocktail, nata de coco, kaong) are well-drained to prevent the salad from becoming too watery. Shred or scrape the young coconut meat. If using mature coconut, have it shredded. Chill the all-purpose cream thoroughly in the refrigerator for at least 30 minutes to make it easier to mix and contribute to a colder salad.
- Combine the Fruits and Coconut: In a large mixing bowl, gently combine the shredded young coconut meat, drained fruit cocktail, cubed nata de coco, and halved kaong (if using). If you are using shredded mature coconut, add it to the bowl as well. Toss the ingredients lightly to ensure they are evenly distributed. The variety of textures and colors at this stage will already be visually appealing.
- Prepare the Creamy Dressing: In a separate bowl, pour the chilled all-purpose cream. If you prefer a thicker consistency, you can whip the cream lightly with a whisk until it thickens slightly, but this is optional. Pour the sweetened condensed milk into the chilled cream. Stir the condensed milk and cream together gently until they are well combined and form a smooth, creamy dressing. Taste the dressing and adjust the sweetness by adding a little more condensed milk if desired.
- Combine Dressing with Fruits: Pour the creamy dressing over the mixture of young coconut and fruit cocktail in the large mixing bowl. Gently fold the dressing into the fruits and coconut until everything is well coated. Be careful not to overmix, as this can make the salad watery or break down the delicate ingredients. The goal is to have a creamy coating that binds all the components together beautifully.
- Chill the Buko Salad: Once the ingredients are well combined with the dressing, transfer the buko salad into a serving bowl or individual cups. Cover the bowl or cups with plastic wrap and refrigerate for at least 1-2 hours before serving. Chilling allows the flavors to meld together and the salad to become thoroughly cold and refreshing, which is key to enjoying this dessert, especially in warmer climates.
- Garnish and Serve: Before serving, you can garnish the buko salad with halved or whole maraschino cherries for an extra touch of color and sweetness. Serve the buko salad chilled and enjoy its delightful combination of sweet fruits, tender coconut, chewy nata de coco and kaong, and rich, creamy dressing. It’s a perfect dessert to share and enjoy with family and friends.
Enjoy this Refreshing Buko Salad with Fruit Cocktail – a classic Filipino treat that is sure to be a hit!