Buko salad can have many variations as it can incorporate numerous other ingredients ranging from fruits,
gulaman (agar) jellies,
sago,
kaong,
tapioca pearls,
nata de coco,
macapuno, and others. Some versions however are popular enough to be considered as distinct subtypes. They include:
Buko halo '' from
Koronadal City,
South Cotabato Buko halo or buko halo-halo is a combination of buko salad and
halo-halo desserts, usually served directly on a coconut shell. It differs from halo-halo in the larger amount of coconut used.
Buko melon A variant of buko salad with chunks of
cantaloupes and various jelly desserts.
Buko pandan '' cubes flavored with
pandan leaf extracts from
Baler, Aurora A popular variant of buko salad whose secondary ingredient are green
gulaman (agar) cubes flavored with
pandan leaf extracts.
Buko lychee Buko
lychee is a combination of buko and lychee, a variant of buko salad.
Lamaw A popular snack in farming regions because it can be made easily with readily-available ingredients. Made with young coconut meat, milk and sugar (or
condensed milk), and
saltines or
biscuits (also
graham crackers). It can also include orange-flavored
softdrinks. Usually served on halved coconut shells.
Ube macapuno A salad made with another common traditional pairing, that of
ube halaya (mashed
purple yam) and
macapuno. ==See also==