Ingredients:
For the Gelatin:
1 cup buko juice (fresh coconut water)
1 cup water
1 tablespoon agar-agar powder
For the Salad:2 cups buko strips (fresh coconut meat)
1 cup kaong (sweetened palm nuts), drained
1 can (300 ml) Nestlé all-purpose cream
1 can (300 ml) condensed milk
1/2 cup cooked tapioca pearls (optional)Instructions:
1. Prepare the Gelatin:
● In a saucepan, combine the buko juice, water, and agar-agar powder.
● Bring the mixture to a boil, stirring continuously until the agar-agar is fully dissolved.
● Pour the mixture into a shallow dish and let it cool until set. Once set, cut it into small cubes.
2. Prepare the Salad:
● In a large mixing bowl, combine the buko strips, kaong, and cooked tapioca pearls (if using).
● Add the set agar-agar cubes to the bowl.
3. Make the Cream Mixture:
●In a separate bowl, mix the Nestlé all-purpose cream and condensed milk until well combined.
4. Combine:
●Pour the cream mixture over the fruit and gelatin mixture. Gently toss to combine, ensuring everything is well coated.
5. Chill:
● Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours to allow the flavors to meld and the salad to chill.
6. Serve:
●Serve the buko salad chilled. Enjoy the refreshing flavors!
This White Filipino Buko Salad is creamy and delicious, perfect for gatherings or as a sweet treat
