Ingredients

• 14 ounces of sweetened condensed milk
• 8 ounces of cream cheese (room temperature)
• 4 ounces of whipped topping
• 15 ounces of canned fruit cocktail in heavy syrup
• 12 ounces of nata de coco (coconut gel in red)
• 12 ounces of nata de pina (pineapple gel)
• 12 ounces of sugar palm fruit (green)

Instructions

• In a large colander, pour fruit cocktail, nata de coco, nata de pina, and sugar palm fruit and drain. Set aside to drain for an hour. 
• While waiting for other ingredients to drain, thoroughly mash cream cheese then add condensed milk and whipped topping. 
• Once fruit has completely drained, cut pineapple into small pieces, then add all contents in colander to the cream mixture. Gently fold ingredients to coat all the fruit.
• Cover and refrigerate for at least four hours. Overnight chilling is preferred.