Corn and Young Coconut Salad

INGREDIENTS:

1/2 cup Sweetened condensed milk
67/100 cup All-purpose cream
2 tbsp Mayonnaise
1 can UFC Garden Sweet Whole Corn Kernels (425 g) , drained
1.5 cups Sweetened Nata de coco, drained
2 cups Shredded buko meat

PROCEDURE:

1. In a bowl, mix salad dressing ingredients until well blended.
2. Add drained whole corn kernels, drained nata de coco and shredded buko meat.
3. Toss to blend well.
4. Chill until ready to serve.
5. Note: Keep corn buko salad chilled especially if it will not be immediately consumed to avoid becoming watery and to prevent early spoilage.

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