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Fresh Coconut Delight (Buko Salad) Recipe

Fresh Coconut Delight (Buko Salad) Recipe

Fresh Coconut Delight (Buko Salad) Recipe

Ingredients :

    • 4 tablespoons dried sago pearls
    • One 15-oz (425-g) can fruit cocktail
    • One 15-oz (425-g) can sweet corn kernels or sweet creamed corn
    • 1/2 cup (5 oz/ 150 g) sweet coconut gelatin (nata de coco)
    • 1/2 cup (4 oz/ 125 g) sweet palm nuts (kaong)
    • 2 cups (10 oz/300 g) young coconut flesh (buko)
    • 1/2 cup (125 ml) sweetened condensed milk (see note)
    • 1/2 cup (45 g) grated cheddar cheese (optional)

Method :

    1. Rinse the sago pearls and boil in 4 cups (1 liter) water in a pot, stirring constantly for 15 minutes. Cover the pot and set aside for 5 minutes. Then drain, rinse and set the sago pearls aside.
    2. Drain the fruit cocktail, corn kernels, coconut gelatin, palm nuts and young coconut flesh.
    3. Toss all the ingredients in a large bowl, then cover and set aside in the refrigerator until required. Serve well chilled.

Note : You may substitute 1/2 cup (125 ml) fresh cream mixed with 1/2 cup (125 ml) of the syrup from the fruit cocktail for the sweetened condensed milk if the latter is not available.

Serves 4   
Preparation time : 5 mins