Buko Salad

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
1 piece Egg yolk
1 cup Condensed milk
200 grams All-purpose cream, chilled


  1. 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.
  2. 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.
  3. 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.
  4. Add salad dressing to the salad and then mix well. Serve chilled