Chilled Young Coconut Salad

I once heard someone said that you can live with just coconuts – drink the coconut water and then consume the meat. In the Philippines, it’s even called the “tree of life.” The point is that coconut is a very versatile fruit. Coconut water makes for a refreshing drink, coconut milk has many culinary uses such as in curry or as a creamy sauce, coconut oil is used for frying and coconut meat can be eaten scraped fresh from the shell or used in a variety of baked goods and desserts (coconut pie, anyone?).

young coconuts

I’ve mentioned these things because it’s nearing Christmas, and I love to use shredded coconut mixed with fruits for dessert. A sweet young coconut salad doesn’t require any cooking; just toss everything with cream and condensed milk. I like it better when there’s twice more coconut strips than fruits and I only like a bit of pineapple chunks, but everybody has their own preference.

Tip: Not sure where to find young coconuts? Try Coles. You can also look for a package of frozen shredded young coconut (not just “shredded coconut”) in Asian stores — though it’s best to use fresh ones, if availability is not an issue.


Young Coconut Salad

Servings: 6



  • 4 cups young coconut, shredded
  • 170 g sugar palm fruit, drained
  • 340 g coconut gel, drained
  • 700 g fruit cocktail (peaches, pears, grapes, pineapple, cherries – sliced and diced)
  • 235 ml sweetened condensed milk
  • 200 ml table cream
  1. Combine coconut, palm fruit, coconut gel and fruit cocktail in a large mixing bowl. Stir in condensed milk and table cream. Mix well.
  2. Refrigerate for at least 4 hours before serving.


Ha! That was simple, wasn’t it?

Mind you, the measurement listed are just approximations. These are the standard fruits for this kind of salad, but any other fruits can go into the medley: apples, strawberries, lychees, kiwis, ripe mangoes, melon, bananas, jackfruit, etc etc. You can also add small cubes of cheese and raisins.

I know that fruit salads are very usual, but the added coconut here makes the difference. The power isn’t that overpowering but still complements the rest of the fruits’, and the combination of cream and condensed milk adds just the right sweetness.

You can also make this for Christmas dinner! It’s perfect since it’s a chilled dessert and it’s summer. Make sure to store the remaining salad in the fridge to avoid spoilage.


What fruits would you like to include in your young coconut salad?

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