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Sunday, December 6, 2009

My Buko Salad

Ingredients:

Fresh young coconut
Pineapple tidbits, drained
Fruit cocktail, drained
Nata de coco, drained
Kaong, drained
Condensed milk
All purpose cream
Pasas

How to prepare:

Prepare the buko by scraping the buko meat from the husk using a melon shredder. Set aside. Place pineapple tidbits, fruit cocktail, kaong, nata de coco, condensed milk and nestle cream in a mixing bowl. Mix the shredded buko with the fruits and all ingredients then refrigerate. Serve chilled.


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