Buko (young coconut) is readily available in the Philippines all year long. Filipino cooks use it to make not only desserts but even on savory dishes like Pancit Buko where instead of using noodles, buko strips are sauteed with meat, sometimes shrimp and vegetables like cabbage, carrots, peppers and seasoned with soy sauce and other condiments. There's also another chicken dish called Binakol, a chicken and coconut soup. But here at home, we use buko to make a sweet dessert salad, a family favorite that everyone always has a second serving of.
Nata de Coco
Gelatine (made from unflavored gelatine)
Combine all ingredients and chill until cold (we chill it overnight)