Sweet Coconut and Mixed Fruit Filipino Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A refreshing Filipino dessert salad combining tropical fruits with creamy sweetened coconut and condensed milk. This filipino-inspired desserts ready in about 15 minutes layers ripe mango, diced, pineapple chunks, seedless grapes, halved into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 6 Filipino cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large mixing bowl, combine 1 cup diced ripe mango, 1 cup pineapple chunks, 1 cup halved seedless grapes, and 1/2 cup jackfruit strips. Gently fold in 1/2 cup shredded young coconut meat and 1/4 cup mini marshmallows if using.
  2. Step 2: In a separate bowl, whisk together 1/2 cup sweetened condensed milk and 1/2 cup all-purpose cream until smooth and creamy.
  3. Step 3: Pour the sweetened cream mixture over the fruit and coconut combination. Toss gently to evenly coat all ingredients.
  4. Step 4: Chill the salad in the refrigerator for at least 30 minutes to meld flavors and cool.
  5. Step 5: Just before serving, add 1 cup crushed ice to the salad and stir lightly for a refreshing, cool dessert.

Equipment for this recipe

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Frequently asked questions

How long does Sweet Coconut and Mixed Fruit Filipino Salad take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Sweet Coconut and Mixed Fruit Filipino Salad?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Sweet Coconut and Mixed Fruit Filipino Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sweet Coconut and Mixed Fruit Filipino Salad for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sweet Coconut and Mixed Fruit Filipino Salad?

Filipino desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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