Classic Pinoy Buko Salad

Procedure

1. 1
   Create the Buko Strips: In a pot, combine 500mL of water (or 400mL water + 100mL buko juice) and 25g of Menu Magic Jelly Buko Strips Stir until dissolved.
2. 2
   Bring to a boil over medium heat, stirring for 2 minutes. Pour into a large, flat rectangular tray so the jelly is about 1/2-inch thick.
3. 3
   Refrigerate for 1 hour until very firm. Once set, use a shredder or a wide-toothed grater to create long, thin "strips" that look exactly like scraped coconut meat. Set aside.
4. 4
   In a large mixing bowl, combine the chilled all-purpose cream and condensed milk. Whisk until slightly thickened and well blended.
5. 5
   Add the drained fruit cocktail, nata de coco, and kaong to the cream mixture.
6. 6
   Gently fold in your "homemade" Menu Magic Jelly Buko Strips and the cubed cheese. The cheese provides a salty contrast to the sweet cream.
7. 7
   Cover the bowl with plastic wrap and chill in the refrigerator for at least 4 hours, or ideally overnight. This allows the jelly strips to absorb the creaminess of the sauce.
8. 8
   Serve cold in individual bowls or as a large centerpiece for gatherings.