Ernest Reynoso Gala

BUCO FRUIT SALAD

Buco Fruit Salad
by Ernest Reynoso Gala

1) Put in a bowl:
4 cups grated young buco for fruit salad (drain, save juice from approximately 4 coconuts
1-450 ml can fruit cocktail (drain reserve syrup)
1 cup bottled nata de coco or nata de piña (drain and reserve syrup)

2) In a separate bowl, beat at high speed of electric hand mixer until thick: 2-225 ml tetrapak very cold all purpose cream. Gently fold in cocktail mixture. Top with red and green bottled kaong or cherries with stem. Cover with plastic cling and refrigerate until ready to serve. Will last four days, serves six to eight.

3) Tip: Always store all purpose cream in the refrigerator. Never freeze as it will curdle.

4) Note: For very special fruit salad, use 1 cup cold all purpose cream and 1 cup (220 grams box) cream cheese instead of 2 cups all purpose cream. Consume within two days.

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