Buko Salad

Ingredients:

Coconut meat from 4 buko (must be young coconut)
1/2 kilo of seedless grapes (combined red and green)
2 apples
8 bananas (latundan variety)
3 large sweet ripe (not overripe) mangoes
juice of 1/4 lemon
1 cup of Nestle cream, chilled
1 cup of sweetened condensed milk, chilled

Cooking Procedure:

1. Cut the buko into slivers, about half an inch wide and two to three inches long.
2. Peel and dice the apples.
3. Peel and cut the bananas into half-inch rings.
4. Place the diced apples and sliced bananas in a glass bowl and pour in the lemon juice. Toss to coat each piece well. This will prevent discoloration and will add a piquant flavor to an otherwise monotonously sweet dish.
5. Without peeling, slice the meat from both sides of the mangoes avoiding the stone at the center. Score the meat with a knife in criss cross patterns then scoop out with a spoon.
6. Rinse and drain the graphes and detach from the stems. Whip together the cream and sweetened condensed milk.
7. Place everything in a large bowl and toss together. Chill for at least 30 minutes before serving.