Buko Salad

Ingredients for Buko Salad

• 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, adjusted to taste
• 1 cup thickened cream or whipped cream

How to cook Buko Salad

1. 1.Drain the kaong, nata de coco, fruit cocktail, and pineapple thoroughly.
2. 2.Combine young coconut, kaong, nata de coco, fruit cocktail, and pineapple in a large bowl.
3. 3.Gently fold condensed milk into the thickened cream or whipped cream.
4. 4.Fold cream mixture into the fruit mixture until evenly coated.
5. 5.Chill for at least 6 hours before serving.