IJsselstein, Friday, 10 January 2003 03:01:00
|350 gram || ||Fresh buko meat(Young coconut meat)||
|836 grams|| ||Pineapple tidbits, drained||
|851 grams|| ||Fruit cocktail, drained||
| 175 grams|| ||Nata de coco, drained ||
|Dressing: || || ||
|1 piece || ||Egg yolk||
|1 cup || ||Condensed milk||
|200 grams || ||All-purpose cream, chilled ||
- Prepare the buko by scraping the buko meat from the husk using a melon shredder. Set aside. Place pineapple tidbits, fruit cocktail and nata de coco in a mixing bowl. Mix the shredded buko meat with the fruits, and then refrigerate.
- To make salad dressing, just combine egg yolk and condensed milk in the top pan of a double boiler. Cook, stirring continuously until mixture thickens.
- Place in a cold mixing bowl, and whip at high speed of an electric mixer until double in value. Carefully fold in condensed milk mixture to whipped cream. Blend well.
- Add salad dressing to the salad and then mix well. Serve chilled