This dessert is often served at Filipino gatherings, potlucks, at anytime of the day. I don't remember the last time my family prepared this, but it was only recently that my sister reawakened my craving for it!! haha She made a version of this for my dad's birthday celebration with no whipped cream, just condensed milk and table cream and more coconut goodness So delicious!!
Truly heavenly indeed
If you'd like to try this simple recipe,
What you'll need:
- 2 or 3 cans of tropical fruit strained very well
- assortment of fresh fruit chopped
- 1 jar of tapioca pearls
- 1 package of Nata De Coco coconut jellys
- 1 jar of sweetened macapuno strings
*macapuno is basically just mutated coconut. Filipino farmers have developed a way to plant coconut trees that have 80% macapuno. Delicious stuff! You can find them at most asian supermarkets, filipino grocery stores if you happen to have one near you or even these days many grocery stores have an international isle. Mine has about 4 devoted to ethnic food. Love it!)
- 2 cans of table cream chilled (the colder, the thicker!, the better!)
- 1 tub of whipped topping
*freshly whipped heavy cream with a little bit of powdered sugar tastes the best*you can also use plain yogurt sweetened with honey or already sweetened vanilla yogurt
Strain all canned fruits. Meanwhile, simmer the tapioca pearls syrup and all with a little bit of water over medium-high heat until the pearls are soft and tender, but not mushy.
Combine all ingredients into a bowl.
Add table cream one can at a time make sure to fold ingredients, so that every fruit is coated. Then add whipped cream and do the same.
Serve chilled. ENJOY!