Buko Salad

By vlacer

Ingredients

• 4 cups young coconut, shredded
• 1 (12 oz) jar sugar palm fruit (kaong)
• 1 (12 oz) jar coconut gel (nata de coco)
• 30 oz fruit cocktail
• 1 (12 oz) can pineapple chunks
• 3/4 cup raisins
• 1 (14 oz) can sweetened condensed milk
• 2 (7.5 oz) can table cream

Preparation

Step 1

In a strainer, drain the young coconut, fruit cocktail, pineapple, sugar palm, and coconut gel individually
Combine them together into a large mixing bowl and stir until well mixed
Stir in raisins
Add sweetened condensed milk and table cream and mix well
Refrigerate mixture for 3 hours, or put in a freezer for 1 hour
Serve cold