Thursday, October 28, 2010

Light and Fluffy Filipino Fruit Salad

This is a lighter alternative from the traditional Filipino fruit salad. I used almost the same ingredients just like you would use for a typical Filipino fruit salad, except I left out condensed milk and nestle cream. Instead, I used heavy whipping cream and Stevia, which is a diabetic friendly sweetener that you can find at your local health food store. I made this twice now and both times it has been a big hit!   

1 jar (12 oz) Red palm fruit
1 jar (12 oz) Green palm fruit
1 jar (12 oz) Nata de Coco 
1 can (30 oz) Tropical fruit cocktail in light syrup
1 jar (6 oz) Maraschino cherries (without stem)
1 pint Heavy whipping cream
2 young coconuts 
¼ tsp Vanilla
dash of Stevia or 1 tsp Sugar

1. Drain the red and green palm fruits, nata de coco, fruit cocktail, and cherries in separate colanders for at least 2 hours. While draining, cut young coconuts open and shred the coconut meat with a hand-held shredder or you can just scoop it out and sliced the meat into thin strips.

2. In a large mixing bowl, combine fruit cocktail, young coconut meat, cherries, red and green palm fruits, nata de coco, and maraschino cherries together. 

3. Using an electric mixer, whip the whipping cream, stevia and vanilla together until fluffy. (Make sure you don't whip the cream too long or it will turn to butter.)

4. Fold the whipped cream into the fruit mixture. 

5. Chill for at least 2 hours before serving. 

1 comment: