Wednesday, December 24, 2008

Buko I (Five-Minute Coconut Salad)

What could be easier than a recipe that calls for only three ingredients? Look for lychees and canned coconut in Asian supermarkets.

3 (11-ounce) cans whole lychees, quartered
6 (3.5-ounce) cans canned grated coconut in syrup
1 cup heavy cream

Combine the lychees with the undrained coconut in a medium bowl. Fold in cream. Refrigerate for 1 hour before serving.
Yields 8 servings.

Coconut Salad
Buko II

Filipino ingredients are available in Asian supermarkets.
8 ounces frozen shredded buko (young coconut), thawed
8 ounces fruit cocktail
1 (15-ounce) jar mata de coco (coconut gel)
1 (12-ounce) jar kaong (palm fruit in syrup)
1 (8-ounce) can sweetened condensed milk
1 (8-ounce) can Nestle cream (thick, sweet topping)
or 8 ounces vanilla yogurt

Drain the buko, fruit cocktail, mata de coco, and kaong thoroughly; combine in a medium bowl. Add the milk and cream, mixing well. Cover and refrigerate for at least 4 hours or overnight. Stir well before serving.
Yields 8 servings.

Picture courtesy of Wikimedia Commons.

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