Buko Salad is a Filipino dessert usually served after lunch or dinner. Buko salad dessert recipe is usually served out of a young green coconut shell. Buko salad can go along with other fruits such as mango, banana, kiwi fruit and dragon fruit.

The mixture of condensed milk and cream makes this recipe taste even better.

Ingredients: 

3 young whole coconuts, water removed, flesh scraped
1 big can fruit cocktail, drained
1 can pineapple cubes, drained
1 cup nata de coco, drained
1 cup mabong (palm/attap seeds)
3 apples, peeled and cubed
1/2 cup jackfruit, diced
1 cup condensed milk
1 cup whipping cream

Cooking Procedures:

1). Cut the young coconut flesh into strips.

2). In a mixing bowl, combine all the fruit salad ingredients, including the coconut.

3). Stir together the condensed milk and whipped cream, and add this to the fruit salad. Mix well.

4). Chill in the refrigerator for several hours.

Best consumed at its cold state or after pulling out of the refrigerator.