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makes 9x13
1) 340g sugar palm fruit (kaong), drained
2) 300g coconut gel (nata de coco), drained
3) 3 cans (14oz) fruit cocktail, drained
4) 1 can (14oz) pineapple chunks, drained chopped to smaller pieces
5) 454g x 2 frozen shreded coconut, thawed and drained
6) 1 can (300mL) sweetened condensed milk
6) 2 cans (170mL) thick cream (Carnation brand)

In a colander put (1), (2), (3), (4), and (5) in that order. Do not mix. Cover with saran wrap and allow it to drain overnight in the fridge.

In a bowl combine (6), mix thorougly and refrigerate. The cream is a bit chunky out of the can. Not to worry it won't be that chunky once mixed with fruit.

Transfer the fruits onto serving dish and pour the cream mixture. Gently mix the ingredients and refrigerate for 4 hours prior to serving.