Filipino Fruit Salad

Ingredients 

• 1 (28-ounce) can fruit cocktail or tropical fruit salad
• 1 (12-ounce) jar nata de coco (coconut gel)
• ¹/₂ (12-ounce) jar nata de piña (pineapple gel), kaong (palm seeds), and/or macapuno (coconut sport)
• ¹/₂ (14-ounce) can of pineapple chunks, mandarin oranges, and/or lychees
• ¹/₂ cup buko (frozen shredded young coconut), thawed
• 1 medium apple (any kind is fine)
• 3 tablespoons full-fat cream cheese
• ¹/₂ cup sweetened condensed milk
• Maraschino cherries, for garnish

Directions

1. Combine the first 5 ingredients in a colander set into a large mixing bowl. Let drain in the fridge, covered, for at least 30 minutes or up to 24 hours.
2. Discard the liquid that’s collected, and put in the drained fruit into the bowl.
3. Peel and dice the apple. Add to the drained fruit.
4. Place the cream cheese in a small bowl, and microwave in 10-second intervals until soft. Add the condensed milk to the cream cheese, and stir until well combined. Pour the milk-mixture over the fruit and stir to coat well. Taste and adjust with condensed milk and cream cheese for more sweetness or tanginess.
5. Cover the bowl and chill for at least 2 or up to 24 hours, to allow the fruit to firm up. (The fruit salad will keep in the fridge for up to 1 week.) Stir once more before serving, and serve cold, in small bowls, each topped with a cherry.