Yes, we’re taking it easy on 196 flavors this summer with fewer publications. I am currently in Las Vegas with the family and Vera is in Andalusia.
I am writing this post from Sin City. Obviously I did not bring my ingredients with me! I executed this Asian dessert two weeks ago during our stay in Palm Springs where I had already made the koba ravina from Madagascar and where I had fun filming this video with my friend Laurence. My next recipe on 196 flavors has also been prepared under the heat of Palm Springs.
At the beginning of our 196 flavors adventure, I visited two Filipino supermarkets looking for unusual ingredients. Over there, I went on a buying frenzy and I bought ingredients as unusual or difficult to find in LA as pandanus leaves used in my curry lotus, fresh anchovies that I used in my boquerones, or glutinous rice flour that I needed for my baram tteok as well as my koba ravina… My cabinets are still full of finds from these supermarkets but also from other ethnic Asian, Latin American or African supermarkets that I frequent quite regularly now.
I rarely have recipes in mind when I buy ingredients like coconut jam or taro leaves… ingredients that I have not used yet… but that will probably find their way into recipes very soon. The coconut jam actually already found its place in Vera’s tourment d’amour.
I had two ingredients that I had wanted to use for a while: nata de coco and young coconut (frozen).
Nata de coco (coconut cream) is often used in the Philippines. It is made with sweetened young coconut water that undergoes an acetic fermentation which lasts 4 to 5 days. The result is a gelatinous product that is cut into 1 inch cubes and is typically sold in jars in a light sweet syrup. The result is therefore suitable for vegetarians since it does not contain any animal gelatine.
I also used young coconut (buco in Filipino). Young coconut has a sweeter taste and also more water than mature coconut (the one we typically know with the brown shell).
For this buko salad recipe, a very easy dessert to prepare (when you have the right ingredients…), I also needed sugar palm fruit (called kaong in the Philippines). I opted for green-colored kaong to add more color to the dessert.
This Filipino dessert is present on all festive tables. It is a originally from the province of Bohol, a very touristy area of the island country.
This buko salad (or buco salad) is perfect for an original and refreshing summer dessert. We at it under the scorching heat of Palm Springs (over 110 F under the shade) and I must say it was welcome!
Buko salad is a deliciously refreshing traditional Filipino dessert that is prepared with young coconut (buko), fruits, cream, condensed milk, as well as nata de coco and palm fruit.
- 4 cups young coconut (buko), grated
- 6 oz. sugar palm fruit (kaong), drained
- 12 oz. coconut gel (nata de coco), drained
- 2 (14 oz) cans fruit cocktail , drained
- 8 oz. pineapple chunks , drained
- 14 oz. condensed milk
- 7 oz. table cream
- In a bowl, combine the young coconut, kaong nata de coco, pineapple chunks and fruit cocktail. Stir gently.
- Add the sweetened condensed milk and light cream. Mix until all ingredients are well incorporated.
- Refrigerate for at least 2 hours.
- Transfer to a serving bowl.