Lemongrass and Coconut Milk Syrup: In a saucepan, bring all the ingredients to a boil. Simmer for about 2 minutes. Strain and refrigerate until completely chilled, about 30 minutes.
Fruit salad: In a bowl, combine all the ingredients.
Drizzle with the lemongrass and coconut milk syrup just before serving.
Tips: If you make this fruit salad in advance, add the bananas and kiwis at the last moment. If you can't find lemongrass, use the grated zest of 1 one lime.
For the fruit salad: Combine all the ingredients in
Combine the cream cheese and condensed milk; blend until smooth.
Drain the juice from 1 can of the fruit cocktail and add to cream cheese mixture. Add the other can with all its juice and any other fruit at this time. Mix with a large spoon.
Add extra condensed milk to sweeten if desired. Cover with saran wrap and chill. Mix well and serve cold.
Cream cheese should be soft; blend well with sweetened condensed milk.
(You can use more than 4 tablespoons of milk, depending on how sweet you want it.)
Drain juice from canned fruit well (use fruits in their own juices).
Blend all ingredients together in a dish.
Keep in refrigerator.
Beat cream cheese until softened and add condensed milk in small quantities until desired consistency to coat the fruit is achieved. I find this is usually about half of the small can. Make sure all fruit is well drained and fold each fruit into cream cheese and milk mixture until well incorporated. Chill well before serving. Add nuts and/or coconut shortly before serving.
cooking time refers to chilling.
Drain the fruit cocktail, macapuno and coconut gel well, set aside.
With the back of a spoon blend the cream cheese with 1/2 can of condensed milk and mix until smooth.
You can use more condensed milk and/or cream cheese if desired.
In a large bowl, combine all ingredients together.
Chill for 30min-1hr or freeze.
Enjoy!
While fruit is draining, mix condensed milk and lemon juice. When fruit is thoroughly drained, mix into condensed milk and lemon juice.
Stir in the Cool Whip.
(Tastes better when left in refrigerator overnight.)
Whip together Cool Whip and condensed milk with a fork until mixed.
Add drained cans of fruit cocktail, sliced peaches (cut up), pineapple, and mandarin oranges.
Stir.
Then stir in bananas (cut up or sliced) and 3 or 4 handfuls of marshmallows.
Extra bananas and or marshmallows may be added until salad is thick. Chopped walnuts may be added to top for decoration or put into salad but are not necessary.
Refrigerate.
In a large bowl, cream together the cream cheese and sweetened condensed milk until smooth. Mix in about 1/4 to 1/2 cup of the reserved fruit cocktail liquid. Fold in the fruit cocktail, bananas, strawberries, honeydew and cantaloupe. Serve immediately or chill until serving.
Drain fruit and add condensed milk.
Stir in nuts and fold in Cool Whip.
Pour in a pan and freeze.
Cut into squares when ready to serve.
Fold together condensed milk and Cool Whip.
Add drained fruit cocktail and crushed pineapple.
Stir in sliced bananas with lemon and mix well. Add pecans and stir.
Chill for one hour or overnight and serve cool.
FOR VARIATION: you can add 1/2 cup of small marshmallows and 1/2 cup shredded coconut if you like.
Blend the cream cheese and condensed milk.
Peel the apples and cut into small pieces.
Drain the cocktail fruit and pinapple.
In a large bowl mix together all ingredients and chill before serving.
Drain fruit cocktail.
Meanwhile, combine sour cream and condensed milk until well blended.
Add fruit cocktail and mix well.
Chill for several hours before serving.
Mix all ingredients together and chill.
This makes a big salad.
Everything is optional and other fruit can be added, but you must
use the strawberries and condensed milk.
This also freezes like a dream.
In a large punch bowl, mix the ice cream and condensed milk until smooth and creamy.
Add the fruits and nuts, mixing well.
Serve immediately in glass cups (to show off the colors of the salad.).
Beat condensed milk and cream cheese to a smooth consistency. Pour in large bowl containing drained fruit cocktail, pineapple tidbits, mandarin oranges and diced apple.
Blend thoroughly. Chill or freeze an hour before serving.
Yields 15 servings.
Drain all fruit well.
Mix Cool Whip, condensed milk and lemon juice together.
Add nuts, coconut and apples.
Add all the rest of the ingredients. Chill 1 hour.
Mix condensed milk and cream cheese 5 minutes with electric mixer.
Strain all fruits to take off liquids.
Mix condensed milk and cream cheese mixture with the fruits and refrigerate.
Stir together the fruit cocktail, lychees, macapuno, palm seeds, creamed corn, apple, Asian pear, sour cream and condensed milk in a large bowl. Chill for at least one hour before serving.
Refrigerate everything except bananas.
Mix pie filling, condensed milk and pineapple together.
Fold in fruit and fold in Cool Whip.
Refrigerate.
Makes at least 3 quarts.