Sweet Coconut and Tropical Fruit Salad with Macapuno

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing Filipino dessert salad combining coconut milk, tropical fruits, and soft macapuno strips, perfect for a cool, sweet finish to any meal. This filipino-inspired desserts ready in about 15 minutes layers macapuno (coconut sport) strips, ripe mango, diced, ripe pineapple, diced 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 180 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 180 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large mixing bowl, combine 1 cup macapuno strips, 1 cup diced mango, 1 cup diced pineapple, and 1 cup halved seedless grapes.
  2. Step 2: In a separate bowl, mix 1/2 cup sweetened condensed milk, 1 cup coconut cream, 1/2 cup evaporated milk, and 2 tbsp sugar until the sugar dissolves and mixture is smooth.
  3. Step 3: Pour the milk and coconut mixture over the fruit and gently fold to coat all pieces evenly.
  4. Step 4: Chill the fruit salad in the refrigerator for at least 1 hour to let flavors meld.
  5. Step 5: Just before serving, stir in 1 cup crushed ice for a cool, refreshing texture. Serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Sweet Coconut and Tropical Fruit Salad with Macapuno 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 Tropical Fruit Salad with Macapuno?

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 Tropical Fruit Salad with Macapuno?

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 Tropical Fruit Salad with Macapuno 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 Tropical Fruit Salad with Macapuno?

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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