Fruit Cocktail Salad

Fruit Cocktail Salad

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 to use 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.

nata-de-coco-jars
Red Kaong and Nata De Coco in a Jar

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 too. Once it is set in the refrigerator for a few hours, it would thicken a little bit.

fruit-cocktail-salad-bowl

Fruit Cocktail Salad
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 
Course: Dessert, Salad, Snack
Cuisine: Asian, Filipino, Philippines, Southeast Asia
Keyword: fruit cocktail salad, salad filipino style
Servings: 10
Ingredients
  • 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
Instructions
  1. In a large salad bowl, combine all the ingredients. Mix all together with a spatula or spoon until well-blended. 

  2. Cover and refrigerate 4-6 hours before serving. 

The Cooking Pinay

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