Bukosaladfilipinoyoungcoconutfruitsalad Recipes

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BUKO FRUIT SALAD RECIPE



Buko Fruit Salad Recipe image

Provided by Panlasang Pinoy Recipes

Number Of Ingredients 6

1 big can of fruit cocktail
1 jar nata de coco or coconut jelly
1 cup coconut strips
1 jar macapuno strings
2 cans nestle cream
¼ cup sweetened condensed milk

Steps:

  • Strain the juice of the fruit cocktail, nata de coco,and macapuno strings.
  • Place fruit, nata de coco, coconut strips and macapuno strings in a large bowl.
  • Add nestle cream and sweetened condensed milk.
  • Mix thoroughly carefully not crushing the fruits and refrigerate overnight.
  • Serve at labanan ang gutom!

BUKO SALAD



Buko Salad image

Filipino Fruit Salad is the perfect holiday treat! Colorful, creamy and delicious with canned fruit, young coconut, and sweetened cream, this buko salad is sure to a party favorite!

Provided by Lalaine Manalo

Categories     Dessert

Time 10m

Number Of Ingredients 9

4 cups young coconut, shredded
1 can (30 ounces) fruit cocktail or tropical fruit mix, drained
1 can (8 ounces) pineapple tidbits, drained
1 can (15 ounces) sweet corn kernels, drained
1 bottle (12 ounces) kaong, drained
1 bottle (12 ounces) nata de coco, drained
1 cup Eden brand or Velveeta
1 can (14 ounces) sweetened condensed milk
1 can (14 ounces) all-purpose cream

Steps:

  • In a large bowl, combine young coconut, fruit cocktail, pineapple tidbits, corn kernels, kaong, nata de coco, cheese, condensed milk, and all-purpose cream. Stir gently to distribute.
  • Chill for a few hours or freeze until firm.

Nutrition Facts : Calories 287 kcal, Carbohydrate 35 g, Protein 8 g, Fat 14 g, SaturatedFat 11 g, Cholesterol 20 mg, Sodium 393 mg, Fiber 3 g, Sugar 29 g, ServingSize 1 serving

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

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

BUKO PIE (FILIPINO YOUNG COCONUT PIE) RECIPE BY TASTY



Buko Pie (Filipino Young Coconut Pie) Recipe by Tasty image

Buko pie is a traditional Filipino pastry invented in 1965. The filling is made with a mixture of fresh young coconut, coconut juice, and milks and thickened with cornstarch, then encased in a tender pie crust.

Provided by Aleya Zenieris

Categories     Bakery Goods

Time 4h

Yield 8 servings

Number Of Ingredients 14

3 ¾ cups bread flour, plus more for dusting
3 tablespoons sugar, plus 2-3 tablespoons, for topping pie (optional)
1 teaspoon kosher salt
4 oz cream cheese, very cold, cut into ¼-inch (6 mm) cubes
6 oz unsalted butter, very cold, cut into ¼-inch (6 mm) cubes
¼ cup ice water, plus 1 tablespoon
1 large egg, beaten with 1 tablespoon water
2 packages frozen buko, (young coconut), thawed
¼ cup all purpose flour
2 tablespoons cornstarch
¼ teaspoon kosher salt
¾ cup whole milk
¼ cup unsalted butter, cold
7 oz condensed milk

Steps:

  • Make the pie crust: In a large bowl, whisk together the bread flour, 3 tablespoons sugar, and the salt. Add the cream cheese and rub into the flour with your fingertips until there are no large chunks left. Add the butter and rub into the flour with your fingertips until only pea-sized pieces remain.
  • Add half of the ice water and work into the flour mixture, pressing down with your palms to incorporate. Add the remaining ice water and gently knead to form a dough.
  • Divide the dough in half (about 370 grams per portion) and shape into ½-inch-thick discs. Wrap each disc in plastic wrap and refrigerate for at least 1 hour, or up to 3 days (or freeze for up to 1 week).
  • Make the buko filling: Drain the juice from the packages of buko, reserving ¾ cup. Add the buko to a large bowl.
  • In a medium saucepan, whisk together the flour, cornstarch, salt, whole milk, and reserved coconut juice, making sure there are no lumps (if any lumps do form, pass the mixture through a fine-mesh sieve to remove). Cook over medium heat, whisking continuously, until thickened, 10-12 minutes. As the mixture thickens, you may want to switch to a wooden spoon for easier stirring.
  • Remove the pot from heat and stir in the cold butter until melted and incorporated. Stir in the condensed milk until smooth.
  • Pour the custard over the buko and stir to coat. Cover with plastic wrap, pressing directly against the surface to prevent a skin from forming. Transfer to the refrigerator to cool completely, about 1 hour. The filling will keep in the refrigerator for up to 3 days.
  • Assemble the pie: On a lightly floured surface, roll a portion of dough out to a 13-inch round, about ⅛ inch thick. Repeat with the remaining dough.
  • Transfer a dough round to a 9-inch pie tin, trimming the edges so there's about ¼ inch of dough overhanging the edges of the tin. Pour the buko filling into the crust. Brush the edges of the pie dough with the egg wash. Place the remaining dough round on top of the pie and press the edges together gently to seal. Trim the edges to ¼ inch, then pinch the edges together and crimp as desired. Use a paring knife to cut vents in the top of the pie.
  • Freeze the pie for 2 hours before baking (or wrap tightly and keep in the freezer for up to 1 month).
  • Arrange an oven rack in the center position. Preheat the oven to 400°F (200°C).
  • Place the buko pie on a baking sheet, then brush the top with egg wash. If desired, sprinkle the remaining 2-3 tablespoons of sugar on top.
  • Bake the pie for 15 minutes, then reduce the temperature to 350°F (180°C) and continue baking for another 65 minutes, until golden brown. Let cool for at least 30 minutes.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 578 calories, Carbohydrate 62 grams, Fat 31 grams, Fiber 1 gram, Protein 11 grams, Sugar 18 grams

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