Buko Salad Recipe


  • 7 ounces table cream
  • 1 (14 ounce) can sweetened condensed milk
  • 8 ounces pineapple chunks, drained
  • 2 cans (15 ounces each) fruit cocktail, drained
  • 12 ounces coconut gel (nata de coco), drained
  • 6 ounces sugar palm fruit (kaong), drained
  • 4 cups young coconut (buko), shredded

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...

View full recipe at SpringPad


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