INGREDIENTS:
- 3-4 cups shredded young coconut (buko)
- 1 jar coconut gel (nata de coco), drained
- 2 cans of fruit cocktail
- 1 can condensed milk
- 1 ½ can all purpose cream
Optional Ingredients:
- A jar sugar palm fruit (kaong), drained
- 100gms. Raisins
- Pineapple slices
HOW TO COOK:
- In a strainer, drain the fruits and jar ingredients thoroughly for at least 30 minutes.
- In a bowl, combine the buko and the rest of ingredients and mix well.
- Cover and refrigerate for several hours before serving.
SOURCE: filipinofoodonline.co.uk
IMAGE: angsarap.net
