Buko Fruit Salad, also known as Young Coconut Fruit Salad, is a delightful and refreshing Filipino dessert that combines the natural sweetness of young coconut with a medley of tropical fruits and creamy dressing. This beloved dish is perfect for warm weather days, family gatherings, or any occasion that calls for a light and satisfying dessert.
To prepare Buko Fruit Salad, begin by gathering your favorite tropical fruits such as pineapple chunks, sliced mangoes, and halved seedless grapes. Combine these fruits with shredded young coconut meat in a large mixing bowl. The young coconut adds a unique texture and flavor to the salad, complementing the sweetness of the other fruits.
Next, prepare the creamy dressing by mixing together condensed milk and all-purpose cream until smooth and well combined. Pour the dressing over the fruit and coconut mixture, then gently toss until everything is evenly coated. The creamy dressing adds richness and indulgence to the salad, tying all the flavors together.
Chill the Buko Fruit Salad in the refrigerator for at least an hour before serving to allow the flavors to meld together and the salad to become slightly chilled. Once ready, serve the salad in individual bowls or cups, garnished with additional shredded coconut or maraschino cherries for a festive touch.
With its vibrant colors, refreshing flavors, and creamy texture, Buko Fruit Salad is sure to be a hit at any gathering. Enjoy this tropical treat as a dessert or a sweet snack, and savor the taste of paradise with every bite.
Buko Fruit Salad or Young Coconut Fruit Salad
Recipe by Kulinarya Ingredients: Serve 6- ½ cup cheddar cheese
- 1 can fruit cocktail
- ½ cup all purpose cream
- 2 eggs
- Meat from 1 young coconut(buko)
- ½ cup fresh milk
- 1 tbsp white sugar
- 1 cup raisins
Preparation:
- Two hours before serving
- Grate the cheddar cheese.
- Drain the can of fruit cocktail.
- Whip the all purpose cream
- Separate the eggs, and discard the whites.
- With a fruit scraper, scrape the meat from the young coconut into long thin strips.
Cooking:
- In a preheated double boiler, place the egg yolks, fresh milk, and sugar and mix thoroughly. Whisk continuously for 10 minutes. Or until a creamy custard is formed. Set aside and allow to cool to room temperature.
- In a large mixing bowl, put all the drained fruit cocktail, raisins, coconut strips, and whipped cream. Add the custard and mix well. Add the cheddar cheese.
- Transfer the fruit salad to a covered container and chill for 2 hours before serving. End.
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