Go Back
–+ servings
Filipino Fruit Salad with Fresh Fruits on a plate
Print

Filipino Fruit Salad (with Fresh Fruits)

Also known as Buko Salad, this is a sweet and creamy Fililipno dessert made with fresh or canned fruits, cream, and condensed milk.
Course Dessert
Cuisine Filipino
Diet Gluten Free
Prep Time 20 minutes
Chill time 4 hours
Total Time 4 hours 20 minutes
Servings 10
Calories 449kcal
Author Nora Rey
Cost $16-$20

Equipment

  • Mixing bowls
  • Strainer

Ingredients

  • 1½ cups buko or young coconut strips, drained (see note)
  • 3 cups diced ripe mangoes (see note)
  • 2 cups diced peaches (see note)
  • 1 cup pineapple chunks (see note)
  • 3 cups halved seedless grapes (see note)
  • 1½ cups nata de coco (see note)
  • 1 cup small-diced cheese (see note)
  • 2 cups table cream (see note)
  • 1 cup condensed milk, more to taste (see note)

Instructions

  • Wash and cut the fresh fruits into bite-sized pieces. If you're using canned fruit cocktail, drain it well. Drain any mix-ins like nata de coco or kaong so the salad doesn’t get watery.
  • In a large mixing bowl, combine the prepared fruits, nata de coco, and other mix-ins.
  • In a separate bowl, stir together the table cream and start with a cup of condensed milk. Mix until smooth, then taste and add more if you want it sweeter.
  • Pour the cream mixture over the fruit and gently mix everything together until evenly coated. Add the diced cheese last and give it another quick mix.
  • Cover and refrigerate for at least 4 hours, or until cold and slightly thickened. Give it a gentle stir before serving—it's best enjoyed chilled.

Notes

  • Fruits: I used shredded buko (young coconut), mangoes, peaches, grapes, and pineapple for a lighter, more natural flavor. You can also use seasonal fruits like strawberries, blueberries, apples, or kiwi. Choose fruits that are sweet and firm. Canned fruit cocktail works too for a quicker, more traditional option.
  • Optional add-ins: Nata de coco, kaong (sugar palm fruit), and diced processed cheese like Eden. You can also add cooked sago or tapioca pearls for extra texture.
  • Condensed milk: Adds richness and that classic creamy sweetness found in many Filipino desserts.
  • Table cream: Shelf-stable and pourable, but thickens when chilled. You can also use all-purpose or heavy cream. A bit of cream cheese can be added for more body and a slight tang.

Nutrition

Calories: 449kcal | Carbohydrates: 45g | Protein: 8g | Fat: 28g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 75mg | Sodium: 148mg | Potassium: 447mg | Fiber: 3g | Sugar: 41g | Vitamin A: 1572IU | Vitamin C: 24mg | Calcium: 215mg | Iron: 1mg