Buko Salad 椰子杂果沙律 LTU #28

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 raisins
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


Method
1. Toss everything together in a large bowl.
2. Chill in the fridge or freeze for next day consumption, just thaw before serving.


Note :
Do not scrape too deep into the coconut flesh or you will get pieces of husk attached.


Verdict?
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

organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY 

and hosted by Jess of Bakericious