Ingredients

• 4 cups young coconut (buko), shredded
• 6 ounces sugar palm fruit (kaong), drained
• 12 ounces coconut gel (nata de coco), drained
• 2 cans (15 ounces each) fruit cocktail, drained
• 8 ounces pineapple chunks, drained
• 1 (14 ounce) can sweetened condensed milk
• 7 ounces table cream

Instructions

1. In a mixing bowl, combine young coconut, kaong, nata de coco, pineapple chunks, and fruit cocktail. Gently stir to distribute the ingredients.
2. Add sweetened condensed milk and table cream. Mix until all the ingredients are properly distributed.
3. Refrigerate for at least 4 hours or place in the freezer for 1 hour.
4. Transfer to a serving bowl.
5. Serve for dessert.