5 large cans of Del Monte Fruit Cocktail (Imported)
Grated Coconut meat from 10 buko (young coconut)
2 cans lychees
1 small bottle nata de coco (green)
1 small bottle nata de coco (red)
1 small bottle kaong (green)
1/4 kilo seedless grapes
3 small china apples , cubed
1/4 kilo seedless grapes
1 can condensed milk
2 packs Nestle Cream
1 can Peaches for topping
Few red or green cherries for topping
How to prepare :
1. Drain the fruits from the can for at least 2 hours. This is to prevent a soggy fruit salad.
2. When all the juices have been drained, mix all the fruits together in a bowl.
mixing fruit salad
3. Add the condensed milk and cream till well blended.
4. Transfer to serving bowls and top with peaches and cherries.
buko salad
5. Freeze or Refrigerate properly. (Buko spoils if not refrigerated or frozen. I prefer to freeze the rest of the buko salad if it isn’t eaten within the day.)
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