the scrapper that I got it from Philippines
coconut will looks stripes if use the scrapper
This buko salad, a Filipino dessert that I had bookmarked many many years ago, probably when I just started blogging. I even went to find the scrapper that mentioned by Rei when I went to Manila for business trip. No luck to find it so I got my colleague who station in Philippines to hunt for it. After he managed to get one for me, I still didn't use it until many years later which is now, so this scrapper, I think at least 6 or 7 years old :p.
I didn't follow Rei's to use the canned fruits cocktail as that is not what I like, I just dumped whatever fruits I like and can find at home.
Recipe adapted from All That Matters
Ingredients : for one small tubberware
2 thai young coconuts, hacked open and scrape flesh (I used the scapper that I got from Philippines)
some nata de coco
some sea coconut
some dried cranberries
some canned pineapples
2 cup dairy whipping ream
3 tbsp condensed milk (I used more)
1/4 to 1/2 tsp rose essence
1. Toss everything together in a large bowl.
2. Chill in the fridge or freeze for next day consumption, just thaw before serving.
Do not scrape too deep into the coconut flesh or you will get pieces of husk attached.
The salad is really refreshing and nice, but I have weight conscious so dare not consume much but still consume it one spoon over another :p. Definitely will make for party in future, must also make good use of my scrapper hahaha....
This post is linked to the event Little Thumbs Up ~ October 2015
Event Theme : Coconut
and hosted by Jess of Bakericious