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Filipino Fruit Salad

This is an indispensable Filipino dessert during the holiday season.
Prep Time10 mins
Cook Time2 hrs
Course: Appetizer, Dessert, Snack
Cuisine: Filipino
Author: Pam from PinoyBites


  • 2 796 ml cans fruit cocktail packed in water
  • 1 340 ml bottle kaong (sugar palm fruit)
  • 1 340 ml bottle nata de coco (coconut gel)
  • 1 170 ml can thick cream***
  • ½ - ¾ cup sweetened condensed milk adjust to your desired sweetness

Here's How:

  • 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.