Port Edward’s Coconut Fruit Salad
Can of Fruit cocktail
Fresh ripe strawberries
1/4 can Coco Lopez
1 teaspoon vanilla
1 pint Heavy Cream
Open the can of fruit cocktail and place in a collander to drain. Slice the ends off both the honeydew and cantaloup and then slice in half. Scrape out the seeds and then medium dice (1/2 inch). Destem all the strawberries and slice in half. Slice the top of the pineapple off and then clean down the side of the pineapple removing all the eyes. Slice the pineapple in quarters and remove the core. Cut the pineapple to a 1/2 dice. Place all the fruits in a large mixing bowl.
In a small mixing bowl, combine cream of coconut, vanilla and heavy cream, mixing thoroughly. Pour over fruits and toss well. Transfer to a plastic container, label, date and refrigerate.
Source: Suburban Woman