Focused recipe
Filipino Fruit Salad
Creamy Filipino dessert with fruit cocktail, kaong, nata de coco, and sweetened cream.
Fiipino Updated 6/25/2025
Ingredients
Measured from the catalog payload.
- 250 ml nestle all purpose cream
- 14 ounces carnation condensed milk
- 30 ounces fruit cocktail
- 12 ounces kaong
- 12 ounces nata de coco
- 1 lb coconut strip
- 4 ounces cheese diced
Instructions
5 cooking steps
- Drain the syrup from the fruit cocktail, nata de coco, and kaong.
- Combine all the ingredients in a bowl.
- Gently fold the mixture until all ingredients are well blended.
- Cover the bowl. Refrigerate for 3 hours.
- Serve chilled. Share and enjoy!
Catalog details
Useful for browsing and sync.
Dessert fruit salad Public recipe Revision 1
Recipe notes
- 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.