• 5 large cans of Del Monte Fruit Cocktail (Imported)
  • Grated Coconut meat from 10 buko (young coconut)
  • 2 cans lychees
  • 1 small bottle nata de coco (green)
  • 1 small bottle nata de coco (red)
  • 1 small bottle kaong (green)
  • 1/4 kilo seedless grapes
  • 3 small china apples , cubed
  • 1/4 kilo seedless grapes
  • 1 can condensed milk
  • 2 packs Nestle Cream
  • 1 can Peaches for topping
  • Few red or green cherries for topping


Drain the fruits from the can for at least 2 hours. This is to prevent a soggy fruit salad.
When all the juices have been drained, mix all the fruits together in a bowl.
Add the condensed milk and cream till well blended.
Transfer to serving bowls and top with peaches and cherries.
Freeze or Refrigerate properly. (Buko spoils if not refrigerated or frozen. I prefer to freeze the rest of the buko salad if it isn’t eaten within the day.)


Incoming search terms: