Filipino Fruit Salad
This is an indispensable Filipino dessert during the holiday season.
Ingredients
- 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.
Notes
*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.
**Add one chopped apple if you want a little bit of crunch.
***Add one more can of thick cream for a creamier salad.