Buko and Fruit Salad (Young Coconut Meat Salad with Fruit Cocktail)

INGREDIENTS:
  • 1 huge can (3 kg. / 6.7 lbs.) tropical fruit cocktail in heavy syrup (mixture of pineapple, papaya, cherry, mango, peaches, coco gel, etc.), drained
  • 5-6 cups shredded buko (young coconut meat), shredded
  • 3 fresh Gala or Fuji apples, peeled, deseeded and diced
  • ½ lb. fresh seedless grapes
  • ½ cup dried raisins (optional)
  • 1 cup nata de coco (coconut gel) in heavy syrup, drained
  • 1 cup kaong (sugar palm gel) in heavy syrup, drained
  • 2 cans (300 mL each) condensed milk
  • 3 pouches (250 mL each) all-purpose or heavy cream
  • ½ cup finely diced cheese

PROCEDURE:
  1. In a large salad bowl, put all together the fruit cocktail, young coconut meat, apples, grapes, raisins (optional), nata de coco and kaong. Thoroughly mix to distribute all the ingredients.
  2. Pour in the condensed milk and cream, and drop the cheese. Mix everything until well-blended. Place inside the fridge for an hour or so. Transfer to a dessert cup and serve chilled. Enjoy!

**Number of Servings: 30

TIPS FROM ENZ:
  1. Add berries and other fresh seasonal fruits if desired.
  2. Top your buko-fruit salad with choice of ice cream upon serving.
  3. Do not freeze the buko-fruit salad as this would affect the texture of the ingredients and the salad would become watery when thawed. Just place it in the lower section of the fridge to chill.
  4. This recipe intends to serve a bunch. Just reduce the ingredients according to your taste if you wish to prepare it in smaller quantity.