Sam Looking for the ultimate coconut milk fruit salad to cool off during a summer gathering? This Buko Salad-style treat is creamy, refreshing, and bursting with tropical fruit flavor. It’s one of the most iconic summer dessert recipes in the Philippines—and for good reason! Whether you’re firing up the grill for a cookout, heading to a potluck, or just need a cold, sweet fix on a hot day, this no bake summer treat is a guaranteed hit.
Made with young coconut (buko), fruit cocktail, nata de coco, and sweetened condensed milk, this dessert comes together in minutes and chills into something magical. Best of all? It doubles as one of those perfect picnic side dishes that also works as a tropical fruit dessert.
Want to understand more about the nutritional benefits of coconut milk? Visit The Washington Posts guide on coconut milk. Curious about the science of food chilling and storage? Check out FDA’s food safety resource. Learn more about canned fruit nutrition from the USDA’s guide on canned foods.
RECIPE OVERVIEW
Difficulty Level: Super Easy
Cuisine: Filipino / Tropical
Servings: 6–8 servings
Prep Time: 15 minutes
Chill Time: 2 hours or overnight
Nutritional Snapshot (per serving):
- Calories: ~220
- Fat: 10g
- Carbohydrates: 30g
- Sugar: 20g
- Fiber: 2g
- Protein: 2g
Budget Breakdown:
- Fresh buko strips: ~$2.50
- Fruit cocktail (canned): ~$1.80
- Nata de coco: ~$1.20
- Condensed milk + cream: ~$2.50
- Extras (cheese, kaong, optional add-ins): ~$2.00
Total Cost: ~$10.00
Cost per Serving: ~$1.25
Why You’ll Love Coconut Milk Fruit Salad
- No cooking required—just chill and serve
- Light and creamy with natural fruit sweetness
- Refreshing and cold, perfect for hot weather
- One of the most nostalgic Filipino summer dessert recipes
- Customizable and potluck-friendly
Behind the Recipe
This coconut milk fruit salad is inspired by the traditional Filipino Buko Salad, a staple at every fiesta, holiday party, and weekend grill-out. The combination of young coconut and canned fruit cocktail might sound simple, but when you blend it with coconut milk and sweet cream, it transforms into a crave-worthy cold dessert.
I grew up seeing this at nearly every easy grilling recipe picnic or family event. Whether it’s served in individual cups or a big chilled bowl, it’s always the first to disappear!
Ingredients You’ll Need
- 2 cups young coconut strips (buko)
- 1 (15 oz) can fruit cocktail, drained
- 1 cup nata de coco (coconut gel)
- 1/2 cup kaong (sugar palm fruit, optional)
- 1 cup sweetened condensed milk
- 1 cup all-purpose cream or heavy cream
- 1/2 cup coconut milk
- 1/2 cup shredded cheddar cheese (optional, for salty-sweet contrast)
- Crushed ice or ice cubes (for serving)
Ingredient Highlight
Young Coconut (Buko): The star of the dish! Soft, chewy, and naturally sweet.
Fruit Cocktail: Use canned for convenience. Drain well to avoid watering down your cream.
Coconut Milk: Adds richness and ties together the tropical flavors. Use full-fat for creaminess.
Nata de Coco & Kaong: For texture and added sweetness.
Cheese: Optional—but that salty-sweet combo is beloved in Filipino salads!
How to Make Coconut Milk Fruit Salad
Step 1: Prep the Ingredients
Drain the canned fruit cocktail, nata de coco, and kaong (if using). Slice fresh buko into thin strips if not pre-cut.
Step 2: Mix the Base
In a large mixing bowl, combine condensed milk, cream, and coconut milk. Stir until smooth.
Step 3: Add the Fruits
Fold in the fruit cocktail, buko, nata de coco, and kaong. Mix gently to keep the fruits intact.
Step 4: Optional Add-ins
Add shredded cheese if desired. You can also add mini marshmallows or tapioca pearls for extra flair.
Step 5: Chill Before Serving
Cover the bowl and refrigerate for at least 2 hours or overnight. Serve cold with a spoonful of crushed ice if desired.
Pro Tips for Success
- Use full-fat coconut milk for a thicker, more luscious texture.
- Drain fruits well to avoid a watery salad.
- Chill overnight for best flavor melding.
- Want more volume? Fold in whipped cream or mini marshmallows.
- For a unique twist, try adding mango chunks or lychee.
Easy Variations
- Low-Sugar Version: Use unsweetened coconut milk and reduce the condensed milk.
- Vegan Option: Skip the cream and cheese; use coconut cream instead.
- Frozen Buko Pops: Pour leftovers into popsicle molds and freeze for a tropical ice cream alternative.
- Add Local Fruits: Try diced pineapple, mango, or even jackfruit.
Storage & Serving
- Fridge: Store in a covered container for up to 3 days.
- Not Freezer-Friendly: Coconut milk and cream may separate after freezing.
- Serve Cold: Best enjoyed thoroughly chilled with optional crushed ice.
🍽️ Make It a Meal 🍜
Pair this coconut milk fruit salad with:
- Grilled Chicken Inasal or BBQ pork skewers
- Garlic fried rice and lumpia
- Iced calamansi juice or pandan iced tea
This dessert works beautifully as a refreshing end to easy grilling recipes or picnic side dishes. It’s one of those tropical fruit desserts you’ll crave again and again!
Frequently Asked Questions
What is buko salad made of?
Buko salad typically includes young coconut strips, fruit cocktail, nata de coco, condensed milk, and cream. Some versions include cheese or local fruits.
Can I use canned coconut milk for fruit salad?
Yes! Canned coconut milk works great—just shake it well before using. Use full-fat for best flavor and creaminess.
How long does coconut milk fruit salad last?
It keeps in the refrigerator for up to 3 days in an airtight container. Always serve it cold.
Can I make coconut milk fruit salad ahead of time?
Absolutely. It tastes better when made ahead and chilled overnight. Just give it a good stir before serving.
What makes this a good picnic side dish?
It’s no-bake, easy to prep in advance, and refreshing on a hot day—perfect for potlucks, beach outings, and cookouts.
Is this salad gluten-free?
Yes, as long as all your canned and processed ingredients are certified gluten-free.
Can I turn this into a layered dessert or trifle?
Yes! Layer the mixture with crushed graham crackers or sponge cake in a trifle bowl for a more elegant presentation.
Is coconut milk healthy for desserts?
In moderation, yes. Coconut milk contains healthy fats, vitamins, and antioxidants. Choose unsweetened varieties if you’re watching sugar.
Can I substitute coconut cream for coconut milk?
Yes, but use less since coconut cream is thicker and richer. You may also want to thin it out with a bit of water.
What’s the difference between buko salad and fruit salad?
Buko salad always includes young coconut, while standard fruit salad may not. The base and mix-ins can be similar, but buko salad is more tropical in flavor.
Can I bring this fruit salad to a beach picnic?
Yes! Just be sure to store it in a well-chilled cooler and avoid direct sunlight. Serve cold for the best taste.
What’s the best type of coconut milk to use?
Use full-fat canned coconut milk for the richest texture and taste. Avoid low-fat versions as they may water down the dessert.
Final Thoughts
This chilled coconut milk fruit salad (Buko Salad Style) is more than just a dessert—it’s a summer staple, a potluck pleaser, and a nostalgic bite of tropical comfort. With its simple ingredients, no-bake prep, and bright, fruity flavors, it’s a must-have for your warm-weather dessert lineup.
Whether you’re packing a cooler for the beach or prepping for a family barbecue, this creamy fruit salad will fit right into your summer spread. It’s easy to customize, crowd-friendly, and always refreshingly delicious.
If you’re building out your collection of summer dessert recipes, don’t skip this one. It’s perfect for your easy grilling recipes, fits in among your best picnic side dishes, and joins the ranks of unbeatable no bake summer treats.
Want more tropical sweetness? Be sure to check out our recipes for Pineapple Coconut Bars, No-Bake Mango Cheesecake, and Mango Sticky Rice!
📌 Save and Share
Love this coconut milk fruit salad? Share the recipe with friends and pin it to your summer dessert board. Don’t forget to tag us @readyprepmeals!
📌 Pin This Recipe: Coconut Milk Fruit Salad (Buko Salad Style)
This coconut milk fruit salad (Buko Salad Style) is the ultimate no-bake tropical dessert! Made with buko, fruit cocktail, coconut milk, and sweet cream.
Coconut Milk Fruit Salad (Buko Salad Style)
Ingredients
- 2 cups Young coconut strips (buko)
- 1 15 oz Can fruit cocktail, drained
- 1 cup Nata de coco (coconut gel)
- ½ cup Kaong (sugar palm fruit, optional)
- 1 cup Sweetened condensed milk
- 1 cup All-purpose cream or heavy cream
- ½ cup Coconut milk
- ½ cup Shredded cheddar cheese (optional, for salty-sweet contrast)
- Crushed ice or ice cubes (for serving)
Instructions
- Prep the Ingredients:Drain the canned fruit cocktail, nata de coco, and kaong (if using). Slice fresh buko into thin strips if not pre-cut.
- Mix the Base:In a large mixing bowl, combine condensed milk, cream, and coconut milk. Stir until smooth.
- Add the Fruits:Fold in the fruit cocktail, buko, nata de coco, and kaong. Mix gently to keep the fruits intact.
- Optional Add-ins:Add shredded cheese if desired. You can also add mini marshmallows or tapioca pearls for extra flair.
- Chill Before Serving:Cover the bowl and refrigerate for at least 2 hours or overnight. Serve cold with a spoonful of crushed ice if desired.
