This popular Southeast Asian dessert is **Filipino Fruit Salad** (or **Creamy Fruit Salad with Sago & Gelatin**). It combines diced tropical fruit cocktail, sago (tapioca pearls), jelly/jello cubes, condensed milk, and heavy cream for a ultra-refreshing, rich treat served in individual cups.
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## Ingredients
### **For the Base & Fruit**
* **1 large can (approx. 30 oz / 850g)** Fruit cocktail, thoroughly drained
* **1 cup** Nata de coco (coconut gel), drained
* **1 cup** Kaong (sugar palm fruit) or diced fruit jelly/gulaman cubes (red and green)
* **½ cup** Small tapioca pearls (sago), cooked and drained
### **For the Cream Dressing**
* **1 cup (240ml)** Heavy whipping cream or table cream (chilled)
* **½ cup to ¾ cup** Sweetened condensed milk (adjust sweetness to taste)
* **¼ cup** Evaporated milk (optional, for a lighter consistency)
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## Instructions
1. **Cook the Tapioca (Sago):** Boil tapioca pearls in plenty of water for 10–12 minutes until translucent. Drain, rinse under cold water to stop cooking and remove excess starch, then set aside.
2. **Drain the Fruits:** Thoroughly drain the fruit cocktail, nata de coco, and kaong in a colander. *Draining well is key so the cream sauce stays rich and doesn't become watery.*
3. **Whip the Cream:** In a large bowl, whip the chilled heavy cream until soft peaks form (about 2–3 minutes). This gives the dressing a light, silky texture.
4. **Mix the Dressing:** Gently fold the sweetened condensed milk (and evaporated milk, if using) into the whipped cream until smooth.
5. **Combine Everything:** Fold in the drained fruit cocktail, nata de coco, jelly cubes, and cooked sago pearls until evenly coated in the sweet cream mixture.
6. **Chill and Serve:** Divide the fruit salad into individual dessert cups or clear plastic containers. Cover and refrigerate for **at least 4 hours** (or overnight) so the flavors meld and the mixture thickens up. Serve cold!