When I’m in my hometown, Davao, I can’t think more about anything but food. It’s one thing I missed the most when I’m away. Like this young coconut salad which we fondly call “buko” salad. I remember we used to shred the coconut meat and put it in a container to make buko salad. But now it can be mixed in its shell and it’s ready to eat. It’s fresher than when it’s refrigerated. Moreover, the fruits stay fresh, too. This buko salad have bits of mango, honey melon, papaya, banana and pineapple. And drops of milk to go with the fresh juice of the buko. Love it!