BUKO SALAD(Recipe)

Ingredients

4 cups young coconut (buko), shredded6 ounces sugar palm fruit (kaong), drained12 ounces coconut gel (nata de coco), drained2 cans (15 ounces each) fruit cocktail, drained8 ounces pineapple chunks, drained1 (14 ounce) can sweetened condensed milk7 ounces table cream

PROCEDURE:1. In a mixing bowl, combine young coconut, kaong, nata de coco, pineapple chunks, and fruit cocktail. Gently stir to distribute the ingredients.2. Add sweetened condensed milk and table cream. Mix until all the ingredients are properly distributed.3. Refrigerate for at least 4 hours or place in the freezer for 1 hour.4. Transfer to a serving bowl.5. Serve for dessert.

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