First, I prepare all ingredients. I make sure all my canned fruits are properly drained. If I'm using frozen buko, I thaw it completely and drain it well, though I sometimes save a bit of the juice to add extra coconut flavor to the salad.

I cut my cheese into small, bite-sized cubes. This is one of the special touches that makes my Mama's version unique.

I then mix everything. In a large bowl, I combine the young coconut, fruit cocktail, pineapple tidbits, corn kernels, kaong, nata de coco, and cubed cheese. I stir gently to distribute evenly.

I pour in the sweetened condensed milk and all-purpose cream, then gently fold everything together until all ingredients are well coated. The mixture should be creamy.

I can serve this immediately. But for best results, I chill it for a few hours until very cold, or freeze it until firm. Both ways are absolutely delicious.