When it comes to Filipino desserts, few can rival the delightful simplicity and refreshing taste of Buko Salad. But today, we're taking it up a notch with a special version: the White Filipino Buko Salad. This creamy, dreamy concoction is a staple at Filipino gatherings, fiestas, and holiday tables, offering a sweet escape with every spoonful.
This recipe focuses on the pure, unadulterated goodness of young coconut, blending it with a rich, milky dressing and delightful textures from agar-agar gelatin and tapioca pearls. It's incredibly easy to make, yet it delivers a burst of tropical flavor that will transport you straight to the sunny shores of the Philippines. If you're a fan of the rich culinary heritage of the Philippines, then you're in for a treat!
What Makes This White Filipino Buko Salad So Special?
Unlike some variations that include a medley of canned fruits, this 'white' version emphasizes a clean, coconut-centric flavor profile. The star here is the young coconut meat (buko), complemented by the chewiness of tapioca pearls, the slight crunch of sweetened palm nuts (kaong), and the subtle firmness of agar-agar jelly. All of these are enveloped in a velvety dressing made from just two ingredients: all-purpose cream and condensed milk. It’s a symphony of textures and subtle sweetness that’s truly irresistible.
Why You'll Love This Recipe
- Effortlessly Delicious: Despite its impressive taste, this salad requires minimal effort and simple ingredients.
- Perfect for Crowds: It scales up easily, making it ideal for potlucks, parties, and family celebrations.
- Make Ahead Magic: Tastes even better the next day, making it a fantastic stress-free dessert option.
- Customizable: While we're sticking to the 'white' theme, you can always add other ingredients like cheese or fruit cocktail if you wish.
- Refreshing: Served chilled, it’s the ultimate antidote to warm weather or a heavy meal.
Key Ingredients for Your Buko Salad
Here’s a closer look at the stars of our White Filipino Buko Salad:
- Young Buko Strips: The heart of the salad! You can buy fresh young coconuts and scrape the meat yourself, or often find pre-packaged buko strips in Asian grocery stores.
- All-Purpose Cream & Condensed Milk: This dynamic duo forms the lusciously sweet and creamy dressing. Don't skimp on these for that authentic Filipino creaminess.
- Kaong (Sweetened Palm Nuts): These translucent, chewy palm nuts add a unique texture and subtle sweetness. They usually come pre-sweetened in jars or cans.
- Agar-Agar Gelatin: Used to make firm, clear jelly, which adds another layer of texture to the salad. It's a plant-based gelling agent, often found in Asian markets.
- Cooked Tapioca Pearls: Small, chewy spheres that provide a delightful pop in every bite. Ensure they are cooked until translucent and rinsed well.
How to Make White Filipino Buko Salad: Step-by-Step
The process is straightforward, mainly involving preparation and chilling. Follow the detailed instructions in the recipe card below, but here’s a quick overview:
- First, you’ll prepare the agar-agar gelatin according to the package directions, often with coconut water and regular water, then let it set.
- Once firm, cut the gelatin into cubes or strips.
- Next, you'll combine your buko strips, drained kaong, and cooked tapioca pearls in a large bowl.
- Then, whisk together the all-purpose cream and condensed milk to create the rich dressing.
- Gently fold the cream mixture into the dry ingredients, ensuring everything is well coated.
- Chill thoroughly before serving to allow the flavors to meld and the salad to become perfectly refreshing.
Tips for the Best Buko Salad
- Chill, Chill, Chill: This salad is best when deeply chilled. Make it several hours or even a day in advance.
- Drain Well: Ensure your kaong and tapioca pearls are well-drained to prevent a watery salad.
- Gentle Folding: Mix the ingredients gently to keep the buko strips and gelatin cubes intact.
- Taste and Adjust: If you prefer it sweeter, add a touch more condensed milk.
- Freshness is Key: While convenient, fresh young coconut meat will always yield the best flavor and texture.
Ready to create this incredible White Filipino Buko Salad? It’s more than just a dessert; it’s a taste of Filipino hospitality and joy. Gather your ingredients, follow the steps, and prepare to delight your taste buds!
FAQs
What is White Filipino Buko Salad?
White Filipino Buko Salad is a beloved Filipino dessert made primarily from fresh young coconut (buko) strips, mixed with various sweet ingredients like kaong (sweetened palm fruit), nata de coco (coconut gel, though not in this specific recipe), tapioca pearls, and a rich, creamy dressing of all-purpose cream and condensed milk. The 'white' often refers to the creamy, milky appearance and the absence of colorful fruit cocktail.
Can I make Buko Salad ahead of time?
Absolutely! Buko Salad is actually best when made ahead of time and chilled for at least 4 hours, or even overnight. This allows the flavors to meld beautifully and the salad to become perfectly refreshing. Ensure it's stored in an airtight container in the refrigerator.
What is agar-agar powder and can I substitute it?
Agar-agar powder is a gelatinous substance derived from seaweed, commonly used as a vegetarian alternative to gelatin. It creates a firmer, clearer jelly. While you can substitute it with unflavored gelatin powder (animal-derived), the texture might be slightly different. Follow the package instructions for proper ratios if using gelatin.
How do I choose the best young coconut (buko) for this salad?
For buko salad, you want young coconuts with tender, soft flesh that's easy to scrape. Shake the coconut; if it sounds full of water, it's likely good. Avoid coconuts that are too heavy or too light. The flesh should be white and pliable, not too thin or too firm. Many Asian markets sell pre-packaged young coconut meat for convenience.
White Filipino Buko Salad
- Total Time: 2 hours 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy, refreshing Filipino dessert made with young coconut strips, sweetened palm nuts, tapioca pearls, and a rich blend of all-purpose cream and condensed milk.
Ingredients
1 cup young coconut water
1 cup water
1 tbsp agar-agar powder
2 cups young buko strips
1 cup kaong (sweetened palm nuts), drained
1 pack (300 ml) all-purpose cream
1 can (300 ml) condensed milk
1/2 cup cooked tapioca pearls
Instructions
Step 1: Prepare the gelatin. In a saucepan, combine 1 cup young coconut water, 1 cup water, and 1 tbsp agar-agar powder. Whisk well to dissolve the agar-agar.
Step 2: Bring the mixture to a boil over medium heat, stirring constantly, for 1-2 minutes until the agar-agar is fully dissolved. Pour the mixture into a shallow dish and let it cool completely at room temperature, then transfer to the refrigerator to set for at least 1 hour, or until firm.
Step 3: Once the gelatin is firm, cut it into small cubes or strips.
Step 4: In a large mixing bowl, combine the 2 cups young buko strips, 1 cup drained kaong, and 1/2 cup cooked tapioca pearls. Add the prepared gelatin cubes.
Step 5: In a separate bowl, whisk together the 1 pack (300 ml) all-purpose cream and 1 can (300 ml) condensed milk until smooth and well combined.
Step 6: Pour the cream and condensed milk mixture over the buko and other ingredients in the large mixing bowl. Gently fold everything together until all components are evenly coated.
Step 7: Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably 2-3 hours, to allow the flavors to meld and the salad to chill thoroughly before serving.
Notes
For the best flavor, use fresh young coconut meat. If you can't find fresh, frozen buko strips are a good alternative. Ensure all ingredients are well-chilled before mixing for a truly refreshing dessert. Adjust condensed milk to your preferred level of sweetness.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Chilling, Mixing
- Cuisine: Filipino
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 45g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 18g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 20mg
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