White Buko Salad

🥥🍨🥛 Looking for a refreshing dessert? Try White Buko Salad! 🤍🤍🤍 This Filipino treat is perfect for scorching summer days! 😋👌 #WhiteBukoSalad #FilipinoDessert #SummerTreat 🇵🇭🍴 White Buko Salad is a refreshing Filipino dessert made with young coconut meat, sago, nata de coco, kaong, jelly, cream, and condensed milk.

If you’re a fan of buko salad, you might want to try a variation called White Buko Salad. Unlike the original version which is colourful this variety uses all-white ingredients, which gives it a unique and stunning milk white appearance. Inspired by the classic buko salad, this dessert is made with young coconut meat, cream, and condensed milk, along with sago, kaong, gulaman, and nata de coco.

White Buko Salad is a popular dessert in the Philippines, especially during special occasions like fiestas and parties. The combination of sweet and creamy flavours, along with the chewy and jelly-like texture of the sago, kaong, nata de coco, and gulaman, makes it a delightful treat that everyone will surely enjoy. It’s a refreshing and sweet treat that’s perfect for the hot and humid weather in the country. With its all-white ingredients, it’s also an excellent choice for weddings or any celebrations, where white is a popular theme.

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White Buko Salad

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  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 12 1x
  • Category: Dessert
  • Cuisine: Filipino

Description

White Buko Salad is a refreshing Filipino dessert made with young coconut meat, sago, nata de coco, kaong, jelly, cream, and condensed milk.


Ingredients

Units Scale

Buko Salad

  • young coconut meat from 5 coconuts, sliced into strips
  • 340 g jar white sugar palm (kaong), drained
  • 500 g jar white nata de coco, drained

Coconut Jelly

Cream

  • 1 cup condensed milk (adjust to the sweetness you like)
  • 200 ml fresh cream, whipped

Instructions

  1. In a saucepan combine all coconut jelly ingredients together, bring to a slow boil then turn it off.
  2. Pour contents on a heatproof rectangular container, place in the refrigerator then let the jelly set. Once jelly has set cut it into cubes.
  3. In a mixing bowl, combine buko salad ingredients and cubed coconut jelly. Make sure all ingredients are properly drained.
  4. Place whipped cream in a container then gently fold the condensed milk.
  5. Pour the cream mixture on the buko salad mixture then mix well to combine.
  6. Refrigerate for at least 6 hours before serving.

Recommended

13 Responses

  1. I surely would love to try that coconut jelly!

  2. suituapui says:

    This looks good! I have been drinking a lot of fresh coconut water lately, RM5.00 each (less than NZD2.00) and enjoying eating the flesh. Very refreshing, great for the hot weather here these days.

  3. Mark and I are very big Coconut fans. I think we would love this, as long as we can get all the ingredients. “Young coconut“ may be a little difficult to find here.

  4. Michelle says:

    Love the all-white natural color of this version of buko salad! I’ve had the green version, but try to stay away from too many artificial colors — this one looks perfect for me to make!






  5. I absolutely adore coconut and I’m sure I’d love this refreshing dessert.

  6. I’m not familiar with White Buko Salad (nor with the classic variation), but it sounds good to my liking. Nutty, creamy, decadent yet fresh – what not to like about it?






  7. Neil says:

    We’re having an amazing hot summer here in Scotland at the moment Raymund so any cool refreshing desserts to try are welcome. I’ve not heard of White Buko Salad before, but I know I’d like it!






  8. Hannah says:

    Your recipes never fail to surprise and delight! This is yet another entirely new concept to me and one that I need in my life, ASAP. It’s already regularly 100 – 105 degrees here so I’m all about cool and refreshing dishes.

  9. sherry says:

    well this sounds delightful Raymund. so many great flavours. who can resist condensed milk and coconut?

  10. Inger says:

    If it’s swimming in condensed milk and whipped cream, it’s got my vote!

  11. Ron says:

    I’m not big on desserts, but I’d love to try this one. We often go to a small Filipino restaurant in Copenhagen called Jabby’s, the next time we’re there we’ll see if it’s available. Thanks for sharing…






  12. This sounds quite tasty, Raymund. I do love coconut desserts, but believe it or not, I’ve never had the chance to cook/bake/make with young coconut. It’s not terribly common here, although it can certainly be found at specialty markets. I’ll have to put this on the list to try!






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