The Martin Cooking

Buko Salad

Ingredients

• - 4 cups of young coconut (buko), grated
• - 6 oz. of sugar palm fruit (kaong), drained
• - 12 oz. of coconut gel (nata de coco), drained
• - 2 cans of fruit cocktail, drained
• - 8 oz. of pineapple chunks, drained
• - 1 can of condensed milk (14 oz.)
• - 7 oz. of table cream

Preparation

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 4 hours or place in freezer for 1 hour.
Transfer to a serving bowl.