This is an indispensable Filipino dessert during the holiday season.
Course: Appetizer, Dessert, Snack
Author: Pam from PinoyBites
2 796mlcans fruit cocktailpacked in water
1 340mlbottle kaong(sugar palm fruit)
1 340mlbottle nata de coco(coconut gel)
1 170mlcan thick cream***
½ - ¾cupsweetened condensed milkadjust to your desired sweetness
Using a strainer or a colander, drain all the liquid from the fruit cocktail, kaong and nata de coco then place the drained fruits in a large bowl. Discard liquid.
Add the thick cream and ½ cup of the sweetened condensed milk. Stir very well with a spatula making sure everything is evenly coated. Taste if you still need the extra ¼ cup of condensed milk. If you’re using a fruit cocktail that’s packed in syrup, you won’t need the extra ¼ cup.
Cover and refrigerate for at least 2 hours before serving. Serve cold.
*Try freezing some of your fruit salad and enjoy it like ice cream or thaw on the counter for a bit for a fruit “slushy ” salad.
**Add one chopped apple if you want a little bit of crunch.
***Add one more can of thick cream for a creamier salad.