Best 2 Jenns Coconut Salad Buko Salad Recipes

Are you searching for a refreshing and tropical salad recipe that combines sweet, tart, and creamy flavors? Look no further than Jenn's Coconut Salad, also known as Buko Salad. Originating from the Philippines, this delightful salad is a perfect blend of young coconut meat, fresh fruits, creamy mayonnaise, and a hint of sweetness. With its vibrant colors and bursting flavors, Jenn's Coconut Salad is a crowd-pleaser that will surely impress your family and friends. Whether you're hosting a summer barbecue, potluck, or simply craving a light and delicious snack, this salad is guaranteed to tantalize your taste buds and leave you wanting more.

Let's cook with our recipes!

JENN'S COCONUT SALAD (BUKO SALAD)

Jenn's Coconut Salad (Buko Salad) image

A sweet blend of coconut and lychee. Try adding lychee or coconut jelly or almond gelatin.

Provided by Allrecipes Member

Categories Asian Recipes

Time 1h5m

Yield 4

Number Of Ingredients 3

Ingredients

3 (11 ounce) cans whole lychees, quartered
6 (3.5 ounce) cans canned grated coconut in syrup
1 cup heavy cream

Steps:

In a medium bowl, toss together lychees with coconut meat. Stir in cream. Chill one hour in refrigerator before serving.

Nutrition Facts : Calories 818.2 calories, Carbohydrate 123.5 g, Cholesterol 81.5 mg, Fat 36 g, Fiber 7.5 g, Protein 7.1 g, SaturatedFat 26.7 g, Sodium 56.6 mg, Sugar 84.7 g

BUKO SALAD (FILIPINO YOUNG COCONUT & FRUIT SALAD)

Buko Salad (Filipino Young Coconut & Fruit Salad) image

This is a very popular desert in the Philippines. Buko is young coconut flesh and is used in many foods here. When we first moved to the Philippines we were a little turned off by the idea of having corn and cheese in our fruit salad, but it's grown on me and now even my kids love it. Still, even though it's tradditionally made this way I've also been served buko salads once or twice that didn't add the corn and cheese, so I put it as optional. This recipe was given to me by my good Filipino friend and helper, Marina. Cooking time doesn't include freezing time. This can be eaten right out of the freezer when it's more frozen, after it's sat out and mostly melted, or it's even eaten completely melted sometimes.

Provided by Enjolinfam

Categories < 15 Mins

Time 10m

Yield 5 serving(s)

Number Of Ingredients 6

Ingredients

3 cups coconut meat, grated (or you can buy it canned)
1 (15 1/2 ounce) can fruit cocktail, drained (don't use the juice from the can)
1 (10 1/2 ounce) can Nestle cream
1 (10 ounce) can sweetened condensed milk
1 cup whole kernel corn (optional)
1/2 cup cheddar cheese, grated (optional)

Steps:

Combine and toss together all ingredients.
Freeze in the freezer.
Take it out and enjoy the cold desert.

Nutrition Facts : Calories 402.4, Fat 21.1, SaturatedFat 17.4, Cholesterol 19.3, Sodium 86.9, Carbohydrate 51.4, Fiber 5.2, Sugar 46.2, Protein 6.4

Tips:

Use fresh, young coconut. The younger the coconut, the sweeter and more tender the meat will be.
Grate the coconut finely. This will help the coconut to absorb the dressing and flavors better.
Use a variety of fruits. This will add color, flavor, and texture to the salad. Some good choices include pineapple, mango, papaya, and grapes.
Add some sweetness. This can be done with sugar, honey, or condensed milk.
Use a creamy dressing. This will help to bind the salad together and make it more flavorful. Some good choices include coconut milk, yogurt, or mayonnaise.
Chill the salad before serving. This will help the flavors to meld and make the salad more refreshing.

Conclusion:

Buko salad is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its combination of sweet, creamy, and crunchy textures, buko salad is sure to please everyone. So next time you are looking for a special treat, give this Filipino classic a try.