Filipino Christmas Young Coconut Fruit Salad

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A beloved staple on Filipino Christmas tables, this creamy young coconut fruit salad combines tropical fruits, chewy gelatin cubes, and sweetened cream. The contrast of textures and the cool, refreshing sweetness make it an irresistible holiday tradition. Served chilled, it balances the richness of the Noche Buena feast perfectly.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 14 gFat
• 9 gSaturated Fat
• 38 gCarbs
• 2 gFiber
• 32 gSugar
• 4 gProtein
• 95 mgSodium
• 280 mgPotassium
• 85 mgCalcium
• 1 mgIron
• 8 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the Gelatin Cubes

• 1 pack red gulaman or strawberry gelatin powder (85 g)
• 1 pack green gulaman or pandan gelatin powder (85 g)
• 2 cups boiling water
• 2 cups cold water

For the Salad

• 3 cups shredded young coconut meat (from about 2 fresh coconuts)
• 1 can fruit cocktail (432 g), drained
• 1 can pineapple chunks (432 g), drained
• 1 jar sugar palm fruit (kaong), drained (340 g)
• 1 jar coconut gel (nata de coco), drained (340 g)
• 1 can all-purpose cream (300 ml), chilled
• 1/2 can sweetened condensed milk (about 200 ml)
• 1 cup cubed quick-melt cheddar cheese (optional)

Directions

1. Prepare the gelatin cubes at least 4 hours ahead: dissolve each gelatin pack separately in 1 cup boiling water, stir in 1 cup cold water, pour into shallow pans, and refrigerate until firmly set.
2. Once set, cut the red and green gelatin into 1/2-inch cubes and keep chilled in the refrigerator until ready to assemble.
3. If using fresh young coconuts, crack them open, drain the water, and use a shredder or sharp knife to extract thin strips of meat.
4. In a very large mixing bowl, combine the shredded young coconut, drained fruit cocktail, drained pineapple chunks, sugar palm fruit, and coconut gel.
5. Add the cubed cheese (if using) and gently toss to combine all the fruit components.
6. Pour in the chilled all-purpose cream and sweetened condensed milk, then fold carefully with a silicone spatula until everything is evenly coated.
7. Gently fold in the chilled red and green gelatin cubes at the very end, taking care not to crush them.
8. Cover and refrigerate the salad for at least 1 hour to let the flavors meld and the cream thicken slightly.
9. Transfer to a chilled serving bowl, garnish with extra young coconut strips, and serve cold as part of your holiday spread.

Cook’s Notes

• Prepare the gelatin cubes the day before so they are fully set and easy to cube cleanly.
• Keep all ingredients and the mixing bowl well chilled before combining for the creamiest texture.
• Fold the gelatin cubes in at the very end and very gently to keep their shape intact.
• For the most authentic flavor, use freshly cracked young coconut meat rather than frozen or canned.
• Best consumed within 24 hours of assembling, as the gelatin cubes will gradually soften over time.

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