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Chilled coconut milk fruit salad with nata de coco, pineapple, kaong, and shredded cheese served in a glass bowl – buko salad recipe by readyprepmeals

Coconut Milk Fruit Salad (Buko Salad Style)

Samantha
This creamy coconut milk fruit salad (Buko Salad Style) is the ultimate no-bake tropical dessert! Packed with young coconut, fruit cocktail, nata de coco, and a rich blend of sweetened milk and cream, it's a refreshing favorite at Filipino fiestas, beach trips, and backyard barbecues. Light, fruity, and fridge-ready—this crowd-pleaser is your go-to for hot summer days.
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Prep Time 15 minutes
Chill Time 2 hours
Course Dessert
Cuisine Filipino, Tropical
Servings 8 servings
Calories 220 kcal

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.

Notes

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