FILIPINO BUKO SALAD

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A friend had given us a little too plenty of young coconuts. After enjoying the refreshingly sweet coconut water, we thought of making the meat into buko salad (young coconut salad). It would be a shame to waste the meat!

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Buko Salad is one of the easiest Filipino dessert to make. No need of baking nor cooking. It's all about mixing the ingredients.

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The secret of making a buko salad is to make it as colorful as possible. Hence, we add red, green and white nata de coco; and corn and cheese to add a bit of yellow. These colors make the buko salad more appetizing and inviting!

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Here's how to make:

Ingredients:

Shreded young coconut meat
Condense milk
Nestle cream
Nata de coco
Kaong
Corn kernel
Cheese
Cashew (optional)

Instruction:

  • In a big bowl, mix the condense milk and nestle cream until well-blended.
  • Put the shreded coconut meat, drained nata de coco and kaong, corn kernel, and cheese. Mix until all the ingredients are well-coated with the milk and cream mixture.
  • As an option for additional taste, add the chashew nuts on top. Chill for a couple of hours, then serve.

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Easy, right?

This delectable buko salad made our Sunday extra beautiful and sublime! How's your Sunday?

This is for #foodiesbeehive

#SublimeSunday by @c0ff33a

and #BeautifulSunday by @ace103.

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I am a proud supporter of:

@curangel, @qurator.

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