Discover the ultimate Filipino dessert that combines tropical flavors, creamy textures, and irresistible sweetness. Buko Salad is a beloved traditional treat that brings together young coconut, gelatin, and a rich, creamy base that will transport you to the sunny beaches of the Philippines.
Ingredients
US Measurements
- 1 oz (25g) unflavored gelatin powder
- 4¼ cups (1 liter) buko juice
- ¼ cup sago pearls
- 2 cups young coconut strips (buko)
- ¼ cup diced cheese
- 2 cups (500ml) all-purpose cream
- ½ cup (150g) condensed milk
- Optional: Kaong (sugar palm fruit)
Metric Measurements
- 25 gram ongearomatiseerde gelatinepoeder
- 1 liter buko sap
- 60 ml sago parels
- 480 ml jonge kokosnootstrips
- 60 ml blokjes kaas
- 500 ml slagroom
- 150 gram gecondenseerde melk
Step-by-Step Instructions
- Prepare the Gelatin
- In a wok or large pan, combine gelatin powder and buko juice
- Stir thoroughly
- Bring to a boil over medium heat
- Transfer to a container
- Allow to set completely
- Cook the Sago
- Boil 3-4 cups of water in a saucepan
- Add ¼ cup sago pearls
- Cook according to package instructions
- Rinse thoroughly
- Set aside to cool
- Prepare the Salad
- Cut the set gelatin into small cubes
- In a large mixing bowl, combine:
- Diced gelatin cubes
- Cooked sago
- Buko strips
- Diced cheese
- All-purpose cream
- Condensed milk
- Mix ingredients gently but thoroughly
- Chill and Serve
- Refrigerate for at least 6 hours
- Alternatively, freeze for 2 hours
- Serve chilled
Nutritional Information
Per Serving:
- Calories: 320
- Protein: 5g
- Carbohydrates: 35g
- Fat: 18g
- Sugar: 25g
- Calcium: 15% DV
Preparation Details:
- Prep Time: 20 minutes
- Chilling Time: 6 hours
- Total Time: 6 hours 20 minutes
- Servings: 6-8
- Difficulty: Easy
Cooking Tips and Tricks
- Use fresh young coconut for the best flavor
- Ensure gelatin is completely dissolved
- Rinse sago pearls to prevent sticking
- Use cold cream for better consistency
- Adjust sweetness with condensed milk
Variations and Substitutions
- Vegan Option: Use coconut cream and agar-agar
- Fruit Additions: Add fruit cocktail or nata de coco
- Nutty Twist: Sprinkle toasted coconut or nuts
- Lactose-Free: Use lactose-free cream
- Less Sweet: Reduce condensed milk
Frequently Asked Questions
Q1: Where can I find buko juice? Check Asian grocery stores or use coconut water as a substitute.
Q2: Can I make this ahead of time? Yes, it keeps well in the refrigerator for 2-3 days.
Q3: Is sago the same as tapioca? Similar, but sago is specifically from palm starch.
Q4: Can I freeze Buko Salad? Yes, but texture might slightly change upon thawing.
Q5: What cheese works best? Use a mild, soft cheese like queso blanco or mozzarella.
Storage and Make-Ahead Tips
- Store in an airtight container
- Refrigerate up to 3 days
- Do not leave at room temperature for extended periods
- Best consumed within 48 hours
- Can be prepared a day in advance
Experience the creamy, tropical magic of Buko Salad – a dessert that captures the essence of Filipino cuisine!