Buko Salad (Filipino Fruit Salad)
PREP TIME
2 hours 35 minutes
COOK TIME
1 minute
SERVES
6 to 8
Ingredients
1
(28-ounce) can fruit cocktail or tropical fruit salad
1
(12-ounce) jar nata de coco (coconut gel)
1/2
(12-ounce) jar nata de piña (pineapple gel), kaong (palm seeds), and/or macapuno (coconut sport)
1/2
(14-ounce) can of pineapple chunks, mandarin oranges, and/or lychees
1/2 cup
buko (frozen shredded young coconut), thawed
1
medium apple (any kind is fine)
3 tablespoons
full-fat cream cheese
1/2 cup
sweetened condensed milk
Maraschino cherries, for garnish
Ingredients
- Combine the first 5 ingredients in a colander set into a large mixing bowl. Let drain in the fridge, covered, for at least 30 minutes or up to 24 hours.
- Discard the liquid that’s collected, and put in the drained fruit into the bowl.
- Peel and dice the apple. Add to the drained fruit.
- Place the cream cheese in a small bowl, and microwave in 10-second intervals until soft. Add the condensed milk to the cream cheese, and stir until well combined. Pour the milk-mixture over the fruit and stir to coat well. Taste and adjust with condensed milk and cream cheese for more sweetness or tanginess.
- Cover the bowl and chill for at least 2 or up to 24 hours, to allow the fruit to firm up. (The fruit salad will keep in the fridge for up to 1 week.) Stir once more before serving, and serve cold, in small bowls, each topped with a cherry.
