Inihaw na buko salad
Ingredients:
2 cups buko meat or roasted coconuts
1/3 cup kaong
3/4 cup cream
1 tbsp. condensed milk
1/3 cup nata de coco
Mix all ingredients together.
To roast coconuts:
1. Skin coconuts until a thin layer of fiber is left on the shell.
2. Place coconuts on a grill. Roast coconuts about 20 minutes or until the outside is charred. Continue roasting with the embers for another 55 minutes.
3. Extract juice by plugging a hole on top coconut. Cool and scrape off roasted meat.
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