Buko Salad Recipe
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5 from 2 votes

Buko Salad Recipe

Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dessert
Cuisine: Filipino
Servings: 4
Author: Eduardo Joven


  • Coconut meat from 4 buko must be young coconut
  • 1/2 kilo of seedless grapes combined red and green
  • 2 apples
  • 8 bananas Lakatan variety
  • 3 large sweet ripe not overripe mangoes
  • juice of 1/4 lemon
  • 1 cup of Nestle cream chilled
  • 1 cup of sweetened condensed milk chilled


  • Cut the buko into slivers, about half an inch wide and two to three inches long.
  • Peel and dice the apples.
  • Peel and cut the bananas into half-inch rings.
  • Place the diced apples and sliced bananas in a glass bowl and pour in the lemon juice.
  • Toss to coat each piece well. This will prevent discoloration and will add a piquant flavor to an otherwise monotonously sweet dish.
  • Without peeling, slice the meat from both sides of the mangoes avoiding the stone at the center. Score the meat with a knife in criss cross patterns then scoop out with a spoon.
  • Rinse and drain the graphes and detach from the stems. Whip together the cream and sweetened condensed milk.
  • Place everything in a large bowl and toss together.
  • Chill for at least 1 hour before serving.