I wanted to make fruit salad, so I decided to make a filipino fruit salad. I didn’t want to make it too heavy, so I decided experiment and use cashew cream instead of the traditional nestle cream. I also decided not to make it totally vegan by using condensed milk instead of coconut milk. Just because I like condensed milk! I hope you enjoy my fruit salad experiment.
1 large can fruit cocktail
1 package young coconut meat
1 cup seedless grapes
2 small apples, cubed
1 cup coconut condensed milk
1 cup raw cashew
1/4 – 1/2 cup water depending on desired thickness
1-2 Tbsp sugar or more to taste
1 tsp vanilla extract
a pinch Himalayan salt
Drain the canned fruits for at least 2 hours, to make sure that the fruit salad isn’t too soupy. When all the juices have been drained, mix all the fruits together in a bowl.
In your high-speed blender, add the cashew, sugar, vanilla extract, salt and 1/4 cup of water. Puree until thick and creamy. Gradually add more water to thin it out in order to achieve the desired thickness.
**You need a high speed blender, such as a Vitamix or Blendtec in order to achieve a really creamy consistency.
In a bowl, mix the sweetened condensed (or coconut) milk, and cashew cream. Mix in the fruit
Refrigerate and server.