Buko salad

By vlacer

Ingredients

• young coconut meat from 5 coconuts, sliced into strips
• 1 container sugar palm (kaong), drained
• 1 cup nata de coco, drained
• 1 can fruit cocktail, drained
• 1 can pineapple chunks, drained
• 1 cup condensed milk (adjust to the sweetness you like)
• 1 cup thickened cream or whipped cream
• Method

Preparation

Step 1

1. In a mixing bowl, combine together young coconut, sugar palm, nata de coco, fruit cocktail and pineapple chunks, and fruit cocktail. Make sure all ingredients are properly drained.
2. Place thickened cream in a container then gently fold the condensed milk.
3. Pour the cream mixture on the fruit mixture then mix well to combine.
4. Refrigerate for at least 6 hours before serving.

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