Ingredients: Cream Buko cake
3 cups buko meat, cubed
1/2 cup cornstarch, dissolved in
1 cup buko juice
1 cup CARNATION EVAP
1 3/4 cups sugar
1 cup butter
1 383 g. can NESTLÉ CREAM, chilled
24 pcs. lady fingers
Combine first four ingredients with 1 cup sugar. Cook stirring constantly until thick. Cool.
Cream remaining sugar and butter. Stir in chilled cream. Fold into buco mixture and set aside.
Arrange half the lady fingers in a 13 x 9 x 2" dish. Pour in half of buco filling then arrange remaining lady fingers on top. Add in remaining buco filling and garnish with sliced fresh fruits. Serve chilled.