Filipino Fruit Salad

Creamy Filipino dessert with fruit cocktail, kaong, nata de coco, and sweetened cream.

Prep Time5

Total Time5

Course: Dessert

Cuisine: Fiipino

Keyword: fruit salad

Servings: people

Calories: 7343kcal

Author: Vanjo Merano

Drain the syrup from the fruit cocktail, nata de coco, and kaong.
30 ounces fruit cocktail, 12 ounces nata de coco, 12 ounces kaong
Combine all the ingredients in a bowl.
250 ml Nestle All Purpose Cream, 14 ounces Carnation Condensed Milk, 1 lb fresh coconut strips, 4 ounces cheese
Gently fold the mixture until all ingredients are well blended.
Cover the bowl. Refrigerate for 3 hours.
Serve chilled. Share and enjoy!

Check the expiry date of canned goods. It’s easy to forget this, especially when you're using a lot of canned items. Expired syrup can affect the smell and taste, even if the cream is fresh. I usually inspect the lids before opening and avoid any dents or bulges.
Go slow with folding. If you rush and stir everything fast, you’ll crush the fruit and break the nata. I use a wide silicone spatula and turn the bowl slowly. That helps keep the ingredients whole and gives the salad a better final look.
Store leftovers in an airtight container. Leaving it exposed in the fridge will dry out the surface of the cream. I cover it tightly or transfer to smaller sealed tubs. This helps it stay creamy for up to three days without separation.