New Year and Christmas celebration is not complete without a yummy buko salad on the table. No one will refuse to eat this super delicious dessert. My kids love buko salad so much so I always make sure to prepare this food a day before the occassion. Buko salad is better to eat a day after you made it. The sweetness and creaminess becomes more effective when it stays for hours in the freezer. What's good in eating buko salad is the benefits we can get from its ingredients especially milk and fruit. But diabetic should take it with cautions for it has a higher sugar content. But you can let your craving even once a year but make sure to take necessary steps after to make that you'll maintain your sugar level.
Ingredients in Making Buko Salad:
8 cups shredded young coconut
1 cup of kaong (palm fruit) sweetened and cooked.
1 cup nata de coco (coconut gel) sweetened and cooked
1 can pineapple chunks
1 big can of fruit cocktail
1 block cheese, cut into small cube pieces
1 cup nata de coco (coconut gel) sweetened and cooked
1 can pineapple chunks
1 big can of fruit cocktail
1 block cheese, cut into small cube pieces
1cups raisins
2 cans corn kernels, drained
2 cans corn kernels, drained
3 condensed milk
2 all purpose cream
2 all purpose cream
Procedure:
In a mixing bowl mix all ingredients.
Stir to distribute sweetness and creaminess of milk and all purpose cream.
Place in a freezer for at least an hour
Place in a serving bowl
Serve as dessert
