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 time
- 10 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
In a pot, combine white agar-agar and coconut juice. Soak for at least 30 minutes.
- 2
After 30 minutes, bring to a boil. Cook, stirring regularly, until agar agar is melted.
- 3
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.
- 4
Transfer to a flat dish and allow to cool until hardened. Cut into ½ inch cubes.
- 5
In a large bowl, combine gulaman cubes, shredded young coconut, white nata de coco, white kaong, all-purpose cream, and condensed milk. Stir well.
- 6
Refrigerate for about 1 to 2 hours until well chilled or freeze for about 4 to 5 hours until firm.