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Creamy Buko Salad Recipe: Filipino Young Coconut Dessert

Try a white version of buko salad for Christmas! Perfectly sweet and creamy with plenty of young coconut, jelly cubes, and palm fruits, this White Buko Salad makes a lovely addition to any holiday table.

White Salad in blue bowls
White Salad

With the holidays approaching, this White Buko Salad is an easy, crowd-pleasing dessert to include in your festive spread. It’s creamy and refreshing, yet substantial enough to serve alongside other classic Filipino holiday desserts. The combination of shredded young coconut (buko), translucent jelly (gulaman), nata de coco, and kaong creates a pleasant contrast of textures and a smooth, sweet finish from the cream and condensed milk.

condensed milk, agar agar, kaong, nata de coco, shredded young coconut, Nestle cream in bowls

Ingredient notes

This dessert centers on white or “winter-themed” ingredients: shredded young coconut (buko), gulaman (jelly cubes), nata de coco, and kaong (sugar palm fruit). Use all-purpose cream (or heavy cream if you prefer a richer result) combined with sweetened condensed milk for that classic creamy buko-salad flavor. For variety and extra body, consider adding small tapioca pearls (sago), cubes of mild cheese, or canned pear or lychee — all keep the light color palette while adding texture.

Making the jelly cubes (gulaman)

  • This recipe uses agar-agar bars. Shred the bars into small pieces before soaking so they dissolve more quickly and evenly.
  • Use coconut juice instead of plain water to infuse the jelly with extra coconut flavor.
  • Cook the agar-agar until completely melted and the liquid is clear rather than cloudy — that ensures a firm, clean-textured gulaman.
  • If you prefer convenience, use gulaman powder or instant agar mix. Gelatin can be substituted but will produce a softer, less chewy texture compared to agar-based jelly.
how to make white buko salad

Helpful tips

  • Drain the nata de coco and kaong thoroughly before adding them to the salad; these are often packed in thick syrup and excess syrup can make the salad too sweet or watery.
  • If you plan to freeze the salad to serve as a chilled, firmer dessert, remember that freezing then thawing can reduce perceived sweetness. You may want to make it slightly sweeter than you think necessary if you plan to freeze and later thaw portions.
eating white buko salad with a spoon in a blue bowl

Serving suggestion

  • This salad can be served immediately after assembling, but it is best when chilled. Refrigerate for at least 1–2 hours so the flavors meld and the dessert is refreshingly cold.
  • For a firmer, almost ice-cream-like texture, freeze the salad for 4–5 hours, then allow it to soften slightly before scooping. For a scoopable frozen dessert, freeze in a shallow container for even setting.

Storage instructions

  • Store the dessert in an airtight container in the refrigerator for up to 3 days.
  • In the freezer, it will keep for up to 2 months. Do not refreeze after it has thawed completely — thawing and refreezing harms texture and increases the risk of bacterial growth.

More holiday dessert salads

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Buko Salad

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Buko Pandan Salad

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Pasta Fruit Salad

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Mango Bango

White Salad in blue bowls

White Buko Salad

White Buko Salad is a creamy, festive dessert perfect for holiday gatherings. It combines shredded young coconut, gelatin cubes, nata de coco, and kaong in a sweet cream base for a light, indulgent finish to any meal.

Prep Time: 10 mins

Cook Time: 30 mins

Soak: 30 mins

Total Time: 1 hr 10 mins

Author: Lalaine Manalo

Course: Dessert

Servings: 8

Ingredients

  • 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

Instructions

  1. Combine the shredded agar-agar and coconut juice in a pot. Let soak for about 30 minutes to soften the agar-agar.
  2. After soaking, bring the mixture to a boil over medium heat. Stir frequently so the agar-agar dissolves evenly.
  3. Add the sugar and continue cooking, stirring, until the agar-agar is fully melted and the liquid becomes clear rather than cloudy. This may take 15–20 minutes.
  4. Pour the cooked jelly into a shallow dish and let it cool until it sets firm. Once set, cut into 1/2-inch cubes.
  5. In a large bowl, combine the gulaman cubes, shredded young coconut, drained nata de coco, drained kaong, all-purpose cream, and condensed milk. Stir gently until evenly mixed.
  6. Chill the salad in the refrigerator for 1–2 hours before serving, or freeze for 4–5 hours for a firmer texture. Serve chilled.

Nutrition Information (approx.)

Calories: 345 kcal, Carbohydrates: 58 g, Protein: 5 g, Fat: 11 g, Saturated Fat: 9 g, Sugar: 56 g

Notes

If you want less sweetness, reduce the condensed milk or sugar to taste. For a lighter version, substitute low-fat cream or use coconut milk mixed with a lighter cream alternative. If serving to guests with dietary preferences, consider making a small portion without condensed milk to reduce overall sugar.