Ingredients
Scale
- Two 30 oz cans fruit cocktail in heavy syrup
- One 15 oz can shredded young coconut (in syrup)
- One 8 oz can table cream
- 1/2 of a 14 oz can sweetened condensed milk
- 1 teaspoon vanilla extract
- A pinch of kosher salt
- Fresh parsley for garnish
Instructions
- Gather all ingredients and drain excess syrup from canned fruits if desired.
- In a mixing bowl, whisk together table cream, sweetened condensed milk, vanilla extract, and kosher salt until smooth.
- In a large bowl, combine drained fruit cocktail and shredded coconut. Pour the creamy dressing over the fruit and gently fold until well-coated.
- Cover with plastic wrap and refrigerate for at least four hours to allow flavors to meld.
- Before serving, give the salad a gentle stir and garnish with finely chopped parsley.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Dessert
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (125g)
- Calories: 215
- Sugar: 36g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg