Buko Salad Recipe for 1 Kilo: Sweet Coconut and Fruit Medley

This Filipino dessert salad combines young coconut with sweet fruits and creamy dressing for a refreshing treat. The balance of textures and flavors makes it perfect for gatherings or sweet endings.

With 1 kilo of buko as the base, this version stays true to tradition while offering room for personal fruit preferences. Chilling time enhances the blend of sweet and creamy elements.

Ingredients for Buko Salad Recipe for 1 Kilo

Fresh coconut and sweet fruits come together in this creamy, refreshing dessert salad.

[recipeingredientscaler]

The young coconut is the star here. Filipino or Asian markets often carry pre-packaged buko, but fresh is ideal if available—look for the white, tender variety, not the mature brown coconuts. Canned fruit cocktail should be in light syrup for the right sweetness. Del Monte is a reliable brand for both fruit cocktail and pineapple chunks.

No young coconut? Pre-shredded coconut meat (sweetened or unsweetened) works in a pinch. Swap fruit cocktail for any mix of diced peaches, pears, and grapes. Coconut milk can replace table cream if needed, though the texture will be slightly different. The condensed milk is non-negotiable—it’s essential for that signature creamy sweetness.

This salad tastes best after 4 hours of chilling, allowing flavors to meld. Store in an airtight container in the fridge for up to 3 days. Stir before serving as the dressing may settle. Perfect for making ahead for parties or potlucks.

Step-by-Step Instructions for Buko Salad

This method ensures a perfectly balanced sweet fruit salad with creamy coconut richness every time.

Step 1: Prepare and Drain All Fruit Components

Drain the 2 cans Canned Fruit Cocktail, 1.5 cups Sweet Corn Kernels, 2 cups Pineapple Chunks, 1 cup Nata de Coco, 0.5 cup Raisins, 0.5 cup Maraschino Cherries, and 0.5 cup Kaong (Sugar Palm Fruit) completely. I spread them on a clean kitchen towel for 5 minutes to remove any excess liquid.

This prevents the salad from becoming watery. For the young coconut, if using fresh, grate 2.2 lb Young Coconut (Buko) just before assembling to maintain its crisp texture. The pre-packaged variety works equally well if drained thoroughly.

Step 2: Combine the Cream Base

In a large mixing bowl, whisk together the 1.5 cups Table Cream and 1 can Sweetened Condensed Milk until smooth. I use a rubber spatula to scrape the sides and ensure no streaks remain.

The mixture should be thick but pourable. Add the 2 tbsp Lime Juice and stir well—this adds a subtle tang that balances the sweetness and prevents the cream from curdling as it sits.

Step 3: Fold in Fruits and Coconut

Gently fold the drained fruits into the cream mixture, starting with the young coconut (buko) and Nata de Coco. I use a large spoon and a folding motion to avoid crushing the delicate pieces.

Add the Sweet Corn Kernels, Pineapple Chunks, Raisins, Maraschino Cherries, and Kaong (Sugar Palm Fruit). Distribute everything evenly so each bite contains a variety of textures and flavors.

Let the mixture sit for 10 minutes to allow the flavors to meld together.

Step 4: Chill and Serve

Cover the bowl with plastic wrap and refrigerate for at least 2 hours. This chilling time is essential—it allows the flavors to develop fully and the salad to thicken slightly.

Just before serving, sprinkle the 0.5 cup Graham Cracker Crumbs on top for a buttery, crunchy contrast. This topping should be added last to maintain its crispness.

Serve in individual bowls or as part of a larger spread. The salad keeps well in the refrigerator for up to 3 days, though it’s best enjoyed fresh.

Best Sauces and Condiments for This Dish

Spicy Options 🔥

For those who love a kick, try adding a dash of sriracha or chili garlic sauce to your buko salad. These store-bought options are easy to find and pack a punch. For a homemade twist, mix red chili flakes with a bit of honey and lime juice to create a sweet-spicy glaze. This balances the salad’s creaminess while adding depth.

Sweet and Tangy

A classic choice is condensed milk blended with a squeeze of calamansi or lime for that signature Filipino tang. For a store-bought shortcut, Nestlé’s table cream works wonders. If you prefer homemade, simmer pineapple juice with a bit of brown sugar and vinegar to create a syrupy dressing that ties all the flavors together.

Creamy and Rich

To enhance the salad’s texture, Mayonnaise (like Lady’s Choice or Best Foods) is a go-to. For a lighter homemade version, whip Greek yogurt with a touch of vanilla extract. This keeps the dish luscious without overpowering the fresh buko and fruits.

Fruity Infusions

Boost the tropical vibe with mango purée or pineapple tidbits syrup from the can. These add natural sweetness and a vibrant twist. For a creative homemade option, blend fresh buko water with a splash of coconut milk for a refreshing, subtly sweet base.