This fruit cocktail salad is so easy to prepare. It is inspired by the buko (young coconut) salad we always make in the Philippines during Christmas, New Year, birthdays, or any parties. The only difference with this one was, I opted out the young coconut. If you can find a shredded young coconut at the supermarket, please get it and include it in this salad.
I would only suggest using shredded young coconut flesh and not the mature one because the young coconut flesh is thin and soft, unlike the mature flesh which is thick and hard.
I included a photo of the kaong and nata de coco for those who are not familiar with these ingredients. You can find them at Asian stores and international supermarkets. Make sure to drain them before pouring into the bowl or you can use a slotted spoon to take them out of the jar.
This is the bowl of salad prior to refrigeration. You can add more fruit cocktail if you wish to. Once it is set in the refrigerator for a few hours, it would thicken a little bit.
- 3 cans (14 oz each) fruit cocktail, drained
- 1 jar (12 oz) sugar palm fruit (red kaong), drained
- 1 jar (12 oz) coconut gel (nata de coco), drained
- 1 can (14 oz) condensed milk
- 1 can (7.6 oz/225ml) table cream
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In a large salad bowl, combine all the ingredients. Mix all together with a spatula or spoon until well-blended.
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Cover and refrigerate 4-6 hours before serving.
