A friend had given us a little too plenty of young coconuts. After enjoying the refreshingly sweet coconut water, we thought of making the meat into buko salad (young coconut salad). It would be a shame to waste the meat!
Buko Salad is one of the easiest Filipino dessert to make. No need of baking nor cooking. It's all about mixing the ingredients.
The secret of making a buko salad is to make it as colorful as possible. Hence, we add red, green and white nata de coco; and corn and cheese to add a bit of yellow. These colors make the buko salad more appetizing and inviting!
Here's how to make:
Ingredients:
Shreded young coconut meat Condense milk Nestle cream Nata de coco Kaong Corn kernel Cheese Cashew (optional)
Instruction:
- In a big bowl, mix the condense milk and nestle cream until well-blended.
- Put the shreded coconut meat, drained nata de coco and kaong, corn kernel, and cheese. Mix until all the ingredients are well-coated with the milk and cream mixture.
- As an option for additional taste, add the chashew nuts on top. Chill for a couple of hours, then serve.
Easy, right?
This delectable buko salad made our Sunday extra beautiful and sublime! How's your Sunday?
This is for #foodiesbeehive
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