Buko Salad

INGREDIENTS:

• 4 cups young coconut, shredded
• 1 (30 ounces) can fruit cocktail, drained
• 1 (15 ounces) can sweet corn kernels, drained
• 1 cup pineapple tidbits, drained
• 1 (12 ounces) nata de coco
• 1 (12 ounces) kaong
• 1 cup Eden or Velveeta cheese, cubed
• 1 (14 ounces) sweetened condensed milk
• 1 (14 ounces) can table cream

INSTRUCTIONS:

1. In a large bowl, combine young coconut, fruit cocktail, pineapple, corn, kaong, nata de coco, cheese, condensed milk and cream. Stir gently to distribute.
2. Chill for a few hours or freeze until firm.

Source : Kawaling Pinoy

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