Servings:
5 to 6
Ingredients:
4 cups shredded young coconut (buko)
1 jar coconut gel (nata de coco), drained
1 medium-sized can of mixed fruit cocktail
1 can condensed milk (250ml)
1 pack all-purpose cream (250ml)
2 cups of cubed cheese
Optional ingredients:
A jar sugar palm fruit (kaong), drained
100gms. raisins
Cooking Procedures:
In a strainer, drain the fruits and jar ingredients thoroughly.
In a bowl, combine the buko and the rest of ingredients and mix well.
Cover and refrigerate for several hours or overnight.
Serve and enjoy your cheesy buko salad!