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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.

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