BUKA SALAD

Ingredients:
Coconut - fresh with shell and water

For the salad:
Pineapple - 1 cup (diced)
Poached pears - 1 cup (diced)
Cherries - 1/2 cup
Black grapes - 1/2 cup

For the dressing:
Milkmaid tin - 1
Coconut water - 1/2 cup
Mint leaves - 1 tbsp (chopped)

Method:

• Prepare the fruits in advance and stew them in sugar syrup. One part of sugar to one part of water and keep aside.

To prepare the dressing:

• Mix together the condensed milk with the coconut milk and mint. Mix well and toss in the fruits.
• Pour the salad back into the coconut shell and serve chilled.

Chef's variation:

• try and Indian variation with fruits and sliced gulab jamuns and prepare the dressing with coconut malai and rabdi.