I sincerely hope you are enjoying this three back-to-back series of super simple desserts. 🙂 I just wanted to push up my momentum, which is at a dragging phase at the moment and these posts have somehow tried to get me back out of the inertia. Hehe… So after the jelly mousse pudding and the milk pudding, here is a no-cook one that is so simple but is usually ignored for fancier options…
For last Eid-ul-Fitr, I was intending to make my easy trifle recipe, since it badly needs an update in its pictures, plus I hadn’t made it in a really long time. Unfortunately, nothing worked as per plan and the tin stayed in my pantry till I found it out while I was rearranging my stuff prior to leaving for my vacation. It did have enough time to expire but I wasn’t in a mood to leave it alone. On top of it, I had some partly used stock of coconut milk and condensed milk which needed to be finished.
When I feel blank, I just put up a story on my IG handle and my lovely followers give me some bright ideas. I posted the picture of the tin and asked for quick ideas, and the majority response I received was “Fruit Salad”. Yes, fruit salad… Can you believe I have 1300+ recipes on the blog and this simple dish is totally missing! I left out a sigh and went ahead with making this dessert for my weekend lunch…
The beauty of this recipe is that you can do it your way. You can use all fruits you have in your pantry. You can mix and match what sauce you want to pour on to the cut fruits. I remember that when umma would decide on fruit salad for dessert when we had guests, my sister was the one who would be in-charge of cutting the fruits. She would take all her time and slice it up all small and uniform, that the guest wouldn’t even need to chew on them. I bet all of you have somebody in your family who does the same! 😀
I used up the tin of tropical fruits, plus added some chopped apple, banana and mango to make my dessert. You can add grapes or strawberries for a light tart tinge to the sweet sauce. For the sauce, I made sure that I finished the coconut milk and the condensed milk, but like I mentioned in the recipe card below, there is no hard and fast rule. Please make the sauce totally dependent on what you have and how you want. I must say that we totally loved this dessert so much that it was wiped clean during lunch time itself. I licked the pan shamelessly. Hehe… It actually reminded me of a “fiesta salad” I used to pick up from the super market chain close to us when I would go for groceries. Thankfully they discontinued it and that stopped my indulgence.
As mentioned, this is a no-cook version. But if you like a cooked version more, then you can try this fruit and nut custard or even add this vanilla custard made with eggs as sauce for your fruit salad. Off to this recipe…
- 1 large can tropical fruits, drained and chopped
- 1 apple, chopped
- 1 banana, chopped
- 1 mango, chopped
- 200 ml coconut milk
- ½ can condensed milk
- 125 ml cream
- ½ cup milk
- ½ tsp cardamom powder or 1 tsp vanilla extract (I prefer cardamom)
- Whisk together the coconut milk, condensed milk, cream, milk and cardamom/vanilla in a large bowl till well incorporated.
- Add all the fruits into this and give a good toss.
- Allow the pudding to rest in the refrigerator for the flavors to mingle. Serve cold.