Filipino Macaroni Fruit Salad

INGREDIENTS  

• 1 454 g pack elbow macaroni cooked, drained and cooled
• 2 ½ cups mayonnaise (I used Hellmann’s mayonnaise)
• 1 300 ml can condensed milk
• 1 796 ml can fruit cocktail well drained
• 1 340 g bottle nata de coco coconut gel in syrup, well drained
• 1 340 g bottle kaong palm fruit in syrup, well drained
• 1 398 ml can pineapple tidbits well drained
• 1 cup cheddar cheese cut in small cubes (I used extra old cheddar)
• ¾ cup raisins

INSTRUCTIONS 

1. Cook the macaroni according to package direction. Drain well and place in a very large bowl. Cool the pasta completely before proceeding with the recipe. The residual heat will continue to cook it as it cools. So, do not overcook. Stir the pasta gently or put an ice pack underneath the bowl to speed up cooling.
2. Add the mayonnaise and condensed milk to the cooled pasta and stir well to combine. Add the rest of the ingredients and gently mix well to combine.
3. Transfer to a lidded food container and refrigerate for at least 2 hours. This is best eaten cold.