BUKO SALAD

Name: BUKO SALAD
Total time: 300 s
Yield: 6 servings
Cuisine: American
Ingredients: 4 cups young coconut (buko), shredded; 6 ounces sugar palm fruit (kaong), drained; 12 ounces coconut gel (nata de coco), drained; 2 cans each) fruit cocktail, drained; 8 ounces pineapple chunks, drained; 1 can sweetened condensed milk; 7 ounces table cream

林 @cook_2573735

BUKO SALAD

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Ingredients

5 mins

6 servings

4 cupsyoung coconut (buko), shredded
6 ouncessugar palm fruit (kaong), drained
12 ouncescoconut gel (nata de coco), drained
2 canseach) fruit cocktail, drained
8 ouncespineapple chunks, drained
1can sweetened condensed milk
7 ouncestable cream

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Steps

5 mins

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