- 4 pcs coconut
- 1 large can fruit cocktail
- 1 can whole kernel corn
- 1 bottle sweet coconut gel (nata de coco)
- 1 bottle sugar palm gel (kaong)
- a handful of seedless raisins
- 3 bricks (250 ml each) all purpose cream
- 2 big cans (300 ml each) condensed milk
- 1 small can (158 ml) evaporated milk
- 1/4 cup cheddar cheese, grated
- 1/4 cup cheddar cheese, finely minced
When you buy your coconut, let the vendor separate the coconut meat from the coconut water. You can also made them cut the coconut meat into strips, meaning less work in the kitchen, hehe! Reserve the coconut water in the fridge until needed or just drink it as it is.
In a very large colander, put the coconut meat, fruit cocktail, kernel corn. Let the liquid drip until it is fully drained, about 15-20 minutes. Reserve the strained liquid in the freezer for future use.
Now, in a smaller colander. Do the same with the sweet coconut gel and sugar palm gel. Disregard the syrup.
In a very large mixing bowl or plastic basin (planggana), that's what I used. I have a collection of colored coded green, small, medium and large sizes of plangganas for food use only in my kitchen. Combine all the ingredients. Mix until well-blended. Place in several containers. Cover tightly and freeze. I like placing my fruit salad in several containers, small to medium sizes, for it wouldn't be hard for us to get and eat it, straight in the container, no need to place it in small plate. This also means less dishes to wash.
I prepared this one day ahead of the traditional celebration of Noche Buena. I like my fruit salad to be frozen, really hard and I want to reduce my work in the kitchen on the 24th (",)