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Buko Salad Recipe
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Ingredients
4
cups
young coconut
buko, shredded
12
ounces
coconut gel
nata de coco, drained
8
ounces
pineapple chunks
drained
7
ounces
table cream
6
ounces
sugar palm fruit
kaong, drained
2
cans fruit cocktail
drained
1
can sweetened condensed milk
Instructions
In a mixing bowl, combine young coconut, kaong, nata de coco, pineapple chunks, and fruit cocktail. Gently stir to distribute the ingredients.
Add sweetened condensed milk and table cream. Mix until all the ingredients are properly distributed.
Refrigerate for at least 4 hours or place in the freezer for 1 hour.
Transfer to a serving bowl.
Serve for dessert.