Buco salad is very popular in the Philippines. Everybody has their own version of this heavenly dessert! My mom likes to add macapuno strings while my aunt adds chopped bananas. Both versions taste great and are unique in their own ways, but my favorite is always going to be the classic recipe you’ll find below.
Ingredients:
- 3 young coconuts, grated
- 1 can fruit cocktail
- 1 jar nata de coco (melon flavor)
- 1 jar palm seed (kaong)
- 1 cup pineapple tidbits
- 3/4 cup raisins
- 1/2 cup white cheddar cheese, cut into small cube
- 1 cup condensed milk
- 1 cup Nestle© Crema
- 2 egg yolks
- 2 tbsp sugar
- 1/4 cup whole milk
Directions:
- In a colander, drain fruit cocktail, nata de coco, kaong, and pineapple chunks. Discard the liquid.
- To make the custard, add the egg yolks and sugar in a stainless or heatproof glass bowl.
- Place the egg yolk mixture over a simmering water.
- Whisk the egg mixture while adding 1/4 cup of milk in a steady stream. Whisk until thick (this will take about 15 minutes). Remove from the heat and allow to cool.
- In a bowl, add the custard, heavy cream and condensed milk. Mix until combined.
- Add the grated coconut, fruit cocktail mixture, cheese and raisins. Mix until combined.
- Chill in the fridge overnight.
- Serve with cherries on top.
- Enjoy!
Note:
If Nestle© Crema is not available where you live, you can substitute it with heavy whipping cream. Frozen young coconut is also available in any Asian market.
