This recipe calls for a Buko Salad dessert made with shredded young coconut, sugar palm fruit, coconut gel, fruit cocktail, pineapple chunks, sweetened condensed milk, and table cream. The ingredients are combined in a bowl and refrigerated for at least 4 hours before serving to allow the flavors to blend.

1. BUKO SALAD
(Recipe)

2. Ingredients

3. 4 cups young coconut (buko), shredded
6 ounces sugar palm fruit (kaong), drained
12 ounces coconut gel (nata de coco), drained
2 cans (15 ounces each) fruit cocktail, drained
8 ounces pineapple chunks, drained
1 (14 ounce) can sweetened condensed milk
7 ounces table cream

4. PROCEDURE:
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.

5. THANKS FOR WATCHING!!