White Buko Salad
White Buko Salad is the perfect addition to a holiday winter celebration! It's rich, creamy, and loaded with young coconut, gelatin, kaong, and nata de coco that's sure to satisfy your sweet tooth.
Prep Time10 minutes mins
Cook Time30 minutes mins
Soak30 minutes mins
Total Time1 hour hr 10 minutes mins
Course: Dessert
Cuisine: Filipino
Servings: 8 servings
Calories: 345kcal
- 2 bars agar agar, shredded into small pieces
- 3 cups coconut juice
- 1 cup sugar
- 2 cups shredded young coconut (buko)
- 1 bottle (12 ounces) white nata de coco, drained
- 1 bottle (12 ounces) white kaong, drained
- 1 can (14 ounces) all-purpose cream
- 1 can (14 ounces) condensed milk
In a pot, combine white agar-agar and coconut juice. Soak for at least 30 minutes.
After 30 minutes, bring to a boil. Cook, stirring regularly, until agar agar is melted.
Add sugar and stir until sugar is melted. Cook for about 15 to 20 minutes or until the mixture is clear and no longer cloudy.
Transfer to a flat dish and allow to cool until hardened. Cut into ½ inch cubes.
In a large bowl, combine gulaman cubes, shredded young coconut, white nata de coco, white kaong, all-purpose cream, and condensed milk. Stir well.
Refrigerate for about 1 to 2 hours until well chilled or freeze for about 4 to 5 hours until firm.
Calories: 345kcal | Carbohydrates: 58g | Protein: 5g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 17mg | Sodium: 162mg | Potassium: 484mg | Fiber: 3g | Sugar: 56g | Vitamin A: 134IU | Vitamin C: 4mg | Calcium: 167mg | Iron: 1mg