Filipino Fruit Salad

INGREDIENTS

• 1 pound frozen young coconut
• 2 (15-ounce) cans tropical fruit salad packed in juice, such as Dole or Native Forest
• 1 (15-ounce) can peach chunks packed in juice
• 1 (12-ounce) jar white nata de coco (coconut gel)
• 1 (12-ounce) jar nata de piña (pineapple gel)
• 1/2 cup sweetened condensed milk (1/2 of a 14-ounce can)
• 2 tablespoons full-fat sour cream

INSTRUCTIONS

1. Place 1 pound frozen young coconut in a colander set in the sink and let sit at room temperature until thawed, 1 1/2 to 2 hours. Alternatively, set the colander in a large bowl and let thaw overnight in the refrigerator.
2. Drain 2 (15-ounce) cans tropical fruit salad, 1 (15-ounce) can peach chunks, 1 (12-ounce) jar nata de coco, and 1 (12-ounce) jar nata de piña over the young coconut in the same colander and let sit for 30 minutes.
3. Place 1/2 cup sweetened condensed milk and 2 tablespoons sour cream in a large bowl and whisk until smooth. Add the drained fruit and coconut and stir until thoroughly combined. Cover and refrigerate for at least 2 hours or up to 1 day before serving.

RECIPE NOTES

Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.