Buko Salad (Filipino Fruit Salad)

Buko Salad (Filipino Fruit Salad)

The Spruce / Ahlam Raffii

Prep: 10 mins
Cook: 0 mins
Chill Time: 60 mins
Total: 70 mins
Servings: 6 to 8 servings
Nutritional Guidelines (per serving)
145 Calories
6g Fat
22g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 145
% Daily Value*
Total Fat 6g 8%
Saturated Fat 4g 20%
Cholesterol 20mg 7%
Sodium 22mg 1%
Total Carbohydrate 22g 8%
Dietary Fiber 1g 4%
Total Sugars 21g
Protein 2g
Vitamin C 3mg 17%
Calcium 43mg 3%
Iron 0mg 2%
Potassium 167mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Filipino fruit salad is another one of those dishes which probably originated during the American colonial period when the influx of canned goods from the United States gave birth to dishes with canned food as the primary ingredient. You may prefer fresh fruits in your fruit salad, with or without fresh coconut meat but that's not traditional. In order to fully understand Filipino fruit salad, one has to try this fruit cocktail version.

There are two things that characterize a Filipino fruit salad: All the fruits are canned, and the dressing always includes sweetened condensed milk. There are other preserves that can be added like nata de coco (coconut gel), kaong (palm seeds), and tapioca pearls. The fruit cocktail may also be augmented by canned pineapples and peaches. The meat from buko, or fresh young coconuts (which you can purchase frozen), is often combined with the sweet canned fruits and preserves. Any way you make it, this fruit salad is a refreshing and sweet treat on a hot day.


Click Play to See This Filipino Fruit Salad Recipe Come Together


  • 1 (15-ounce) can (or 1 3/4 cups) canned fruit cocktail, well-drained, chilled

  • 1 (15-ounce) can (or 1 3/4 cups) diced canned peaches, well-drained, chilled

  • 1/2 cup cream, well-chilled

  • 1/4 cup sweetened condensed milk, well-chilled

Steps to Make It

  1. Gather the ingredients.

    Ingredients for buko (Filipino fruit salad)

    The Spruce / Ahlam Raffii

  2. Combine the fruit cocktail and peaches in a bowl and stir.

    Fruit cocktail and peaches in a bowl

    The Spruce / Ahlam Raffii

  3. Using a whisk, whip the cream and sweetened condensed milk in a measuring cup or bowl until slightly thickened, about 2 minutes.

    Cream and sweetened condensed milk whisked together in a bowl

    The Spruce / Ahlam Raffii

  4. Pour the cream and condensed milk over the fruit cocktail and peaches. Stir well. Keep chilled until ready to serve.

    Cream mixture poured over the fruit cocktail in a bowl

    The Spruce / Ahlam Raffii


This fruit salad will last up to 2 days in the refrigerator. Wrap the bowl tightly with plastic wrap or transfer over to an airtight container.

Recipe Variations

  • Versions of this Filipino fruit salad can vary with the ratio of cream to sweetened condensed milk. This recipe uses a 2-to-1 ratio, but feel free to change the proportions of the ingredients.
  • You may also add canned pineapple and strips of fresh and tender coconut meat if you like, and you have access to them. It makes the salad even more refreshing.