Coconut Cream Fruit Salad Recipe: A Fresh Take on the Classic Dessert

Talia Cortez (@taliacor)

Jerome Jocson (@emowredge)

Dan Aragon (@danaragonowns),
Jolo Marcelo (@yolomarcelo)

Jica Simpas (@jicasimpas)

Annika Hernandez (@anneequa_)

Filipino-style fruit salad is simply all-purpose cream, condensed milk, and fruit cocktail. Just mix the trio of ingredients together, refrigerate (or freeze) the mixture, and in a few hours, you’ve got a sweet, fruity dessert. That said, the formula isn’t at all set in stone. We’ve seen several variations, like a fruit salad with just apples or a fruit salad with cheese and corn. Most of the tweaks, though, involve the mix-ins or the sweetener. The all-purpose cream is rarely touched. But this coconut cream fruit salad recipe proves that you can make a delicious—maybe even better—fruit salad without the all-purpose cream.

Coconut Fruit Salad
It looks just like a regular fruit salad but it’s not!

This is basically a regular fruit salad but with coconut cream (cream, not milk!) instead of all-purpose cream. So the rest of the ingredients and the process are exactly the same. Still, the result is noticeable. You get a different, fresher-tasting fruit salad; one that even tastes more apt for our tropical climate.

Don’t confuse coconut cream with coconut milk!

Start by mixing everything in a bowl, preferably one that has a lid and fits inside your fridge. Alternatively, you can combine everything in a large bowl, then transfer it to a separate container for cooling but why would you give yourself something to wash? The recipe gives you the exact amount of coconut cream and condensed milk to use. But just like most fruit salads, you can adjust both (but mostly the condensed milk) to taste.

Coconut Cream to Fruits
We mixed ours in a separate bowl but you can mix it in your cooling container.

Feel free to adjust to taste.

After mixing, just pop it in the fridge overnight. The following day, it’s ready to serve! You can also freeze this instead of refrigerating, and serve it frozen should you prefer; though you might have a hard time digging into it straight out of the freezer. If you froze it and would like to get it to the ideal texture, just transfer it to the fridge an hour before serving to soften it.

This fruit salad is cool.

To make this recipe dairy-free, you can replace the condensed milk with coconut condensed milk, which is essentially like coco jam but with white sugar instead of coconut sugar or brown sugar. Assuming that you’re using purely fruits, doing the swap also makes this coconut cream fruit salad vegan!

Coconut Fruit Salad Topshot

Coconut Cream Fruit Salad Recipe



Serving Size

6-8 people

Active Time

20 mins

Total Time

20 mins + cooling

Instructions for Coconut Cream Fruit Salad

  1. Mix together all ingredients in a large bowl.
  2. Cover the bowl with plastic wrap (alternatively, mix in a container with a lid) and refrigerate overnight.
  3. Serve very cold.

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