Buko Salad for Dessert

Buko Salad Ingredients:

• Coconut meat from 4 buko (must be young coconut)
• 1/2 kilo of seedless grapes (combined red and green)
• 2 apples
• 8 bananas (latundan variety)
• 3 large sweet ripe (not overripe) mangoes
• juice of 1/4 lemon
• 1 cup of Nestle cream, chilled
• 1 cup of sweetened condensed milk, chilled

Buko Salad Cooking Instructions

• Cut the buko into slivers, about half an inch wide and two to three inches long.
• Peel and dice the apples.
• Peel and cut the bananas into half-inch rings.
• Place the diced apples and sliced bananas in a glass bowl and pour in the lemon juice. Toss to coat each piece well. This will prevent discoloration and will add a piquant flavor to an otherwise monotonously sweet dish.
• Without peeling, slice the meat from both sides of the mangoes avoiding the stone at the center. Score the meat with a knife in criss cross patterns then scoop out with a spoon.
• Rinse and drain the graphes and detach from the stems. Whip together the cream and sweetened condensed milk.
• Place everything in a large bowl and toss together. Chill for at least 30 minutes before serving.