BUKO SALAD WITH CHEESE
4 cups young coconut (buko), shredded
1 jar nata de coco
1 jar kaong
1 can (20 ounce) pineapple chunks
2 cans (30 ounce) fruit cocktail
1 (7.6 fluid ounce) Nestle all purpose cream
1 can (14 ounce) condensed milk
4 ounce block of cheddar cheese, sliced into small cubes
1. Place nata de coco, kaong, pineapple chunks and fruit cocktail in a colander. Press lightly with the back of a large spoon to release extra juices. Set aside for about 20-30 minutes to drain.
2. Combine all purpose cream and condensed milk in a large bowl and mix well.
3. Add buko, cheese and drained fruits. Gently combine together.
4. Refrigerate for a few hours until well chilled or put in the freezer for 2 hours before serving.
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