Ingredients
- 1 package pre-cut spaghetti (8 ozs.)
- 1-1/2 cups young coconut (buko), shredded
- 1 cup pineapple tidbits
- 1 (2-1/2) can fruit cocktail
- 1/4 cup pickle relish
- 1/2 cup condensed milk
- 1 (6 oz.) heavy cream, chilled
- 1/3 cup cashew nuts, chopped
Instructions
- Cook spaghetti noodles as directed. Drain and arrange in a salad bowl. Chill.
- Meanwhile, drain shredded coconut, pineapple tidbits, fruit cocktail, and pickle relish. Combine with cooked spaghetti and nuts
- Mix the condensed milk and chilled heavy cream thoroughly and pour over spaghetti mixture. Toss lightly until well blended.
- Serve cold on a bed of lettuce.
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Do you have a better Spaghetti-Buko Salad recipe?