- 1 can (425 g) UFC Whole Corn Kernels, drained
- 1 and ½ cups sweetened nata de coco, drained
- 2 cups shredded buko meat (from 2 pieces buko)
- ½ cup sweetened condensed milk
- 2/3 cup all-purpose cream
- 2 Tbsp mayonnaise
- Combine UFC Corn, nata de coco and buko.
- Mix dressing ingredients.
- Add corn mixture. Toss to blend well.
- Chill until ready to serve.
Note: Keep buko chilled especially if it will not be immediately used. This is to ensure it will not become watery and will not cause the salad to easily spoil.