Puerto Rican Fruit Salad Recipe With Condensed Milk and Coconut

When you're craving something cool, sweet, and simple to make, this Puerto Rican fruit salad brings all the tropical flavor in the easiest way possible. It's creamy, colorful, and refreshing — perfect for summer gatherings, brunch with friends, or as a light dessert after dinner. The mix of fresh fruit, sweet condensed milk, and coconut makes it feel both comforting and festive.

I’m originally from Puerto Rico, and this recipe takes me straight back to my grandma’s kitchen. She would always prepare a big bowl of this creamy fruit salad during the hot summer months. She’d let it chill while she cooked the rest of the meal, and I remember sneaking spoonfuls before anyone else could get to it. Now that I make it myself, it brings that same feeling of home and joy — and I love sharing it with my own family.

This creamy fruit salad pairs well with grilled chicken or pork, especially if you're putting together a barbecue menu. It’s also a beautiful addition to a brunch table next to quiche or sweet pastries. Because it’s chilled, it’s ideal for warm-weather meals and potlucks where you want to serve something refreshing without needing to reheat or prep last-minute. It also works wonderfully as a light dessert that doesn’t feel heavy after a meal.

What is Puerto Rican Fruit Salad

Puerto Rican fruit salad, also known as “ensalada de frutas,” is a simple yet flavorful dish traditionally served at parties, family gatherings, or just when you want something sweet and light. What makes it unique isn’t just the tropical fruit — it’s the creamy dressing made with sweetened condensed milk and coconut flakes. This isn't your typical fruit salad tossed with syrup or citrus juice. The creamy base gives it richness, and when chilled, it becomes almost dessert-like.

In Puerto Rico, this kind of fruit salad is often found at holiday dinners, birthdays, and even baby showers. Each family makes it a little differently depending on what fruit is in season or what’s on hand, but the creamy mixture always ties it together. It’s a tradition that feels a little like dessert and a little like a salad — and it’s a great recipe for anyone new to Caribbean flavors.

Ingredients To Make This Recipe

This tropical fruit salad uses fresh, easy-to-find ingredients. Here’s a little more about what each one adds to the dish, especially helpful if this is your first time making something like this.

Kiwi – Tart and juicy, kiwi adds a pop of color and balances the sweetness of the salad. It also gives a nice bite and loads of vitamin C.

Mango – Soft, sweet, and unmistakably tropical, mango brings a smooth texture and sunny flavor that’s essential in this dish.

Strawberries – Their slight tartness and bright red color help the salad look as good as it tastes. They hold up well when mixed and chilled.

Tangerines – These juicy little orange segments add citrus brightness and a fun texture that separates easily and doesn’t get mushy.

Banana – A creamy addition that adds natural sweetness. Always slice it just before serving to keep it fresh and pretty.

Lemon juice – A splash of acidity keeps the fruits from browning and adds just enough tartness to keep the condensed milk from being too rich.

Condensed milk – This is what gives the salad its signature creamy sweetness. Thick, smooth, and rich — you only need a little to coat all the fruit.

Coconut flakes – Crushed coconut adds texture and a subtle nutty sweetness. Use unsweetened if you prefer to keep it from being overly sweet.

How to Make Easy Summer Fruit Salad with Condensed Milk

If you’ve never made a fruit salad with condensed milk before, don’t worry — it’s much simpler than it sounds. You don’t need to cook anything, and the most time-consuming part is just cutting the fruit. Let me walk you through it, just like my grandma did for me.

1. Wash and prep the fruit. Peel the kiwi and mango, remove the seeds and pits, and dice them into bite-sized pieces. Wash the strawberries and cut off the tops, then dice them. Peel the tangerines and separate them into individual slices. Set the banana aside for later.
2. Combine the fruit. In a large mixing bowl, add the kiwi, mango, strawberries, and tangerine segments. Gently toss them together using a large spoon.
3. Make the creamy mix. In a smaller bowl, stir together the lemon juice, condensed milk, and crushed coconut flakes. Mix until everything is well combined. If your coconut flakes are large, you can pulse them in a blender or crush them by hand first — that way, the texture is smooth and consistent.
4. Pour and mix. Pour the creamy mixture over the bowl of fruit. Stir gently so that the fruit is evenly coated without mashing any pieces.
5. Chill. Cover the bowl with plastic wrap and place it in the refrigerator for at least 30 minutes. This allows the flavors to blend and makes the salad taste even more refreshing.
6. Add the banana. Just before serving, slice the banana and stir it into the salad. This keeps it from turning brown while chilling.
7. Garnish if you like. You can top the salad with a few extra coconut flakes or some fresh mint leaves for color and a bit of freshness.

Tips For Making Puerto Rican Fruit Salad

• Always add the banana right before serving to keep it fresh and creamy.
• Use ripe but firm fruits so they hold their shape when mixed.
• If your condensed milk is very thick, you can stir in a teaspoon of orange juice to loosen it.
• Crush the coconut flakes if they’re too large — this helps them mix better into the creamy base.
• Want a lighter version? Try using low-fat or fat-free condensed milk.
• Chill the salad for at least 30 minutes — it tastes much better cold!
• If you're making it for a party, serve it in individual clear cups for a beautiful presentation.
• For extra crunch, sprinkle in a few chopped nuts just before serving (but only if you don’t mind adding a little texture).
• Store any leftovers in the fridge and enjoy within 24–48 hours.
• If using canned fruit, drain it well and skip the added lemon juice to keep the flavor balanced.

Frequently Asked Questions

Can I use frozen fruit instead of fresh?

You can use frozen fruit, but let it thaw completely and drain any excess water first. The salad may be a little softer in texture, but it will still taste delicious. Just avoid fruits that get mushy when thawed, like watermelon.

Do I need to use coconut flakes?

Coconut flakes add a signature flavor and texture to Puerto Rican fruit salad, but if you’re not a fan, you can leave them out. You could also swap them for finely chopped nuts or just use more fruit.

Can I make this the night before?

Yes, you can prep the salad the night before, but keep the banana out until the next day. Cover the bowl tightly and refrigerate it. The rest of the fruits and dressing will hold up well and taste even better after chilling.

What if I don’t like condensed milk?

Condensed milk is key to the creamy texture and sweetness of this salad, but if you prefer something lighter, try using Greek yogurt with a drizzle of honey. It won’t be exactly the same, but it’ll still be creamy and tasty.

Have you tried Puerto Rican fruit salad? Then, make sure to rate and review this recipe. I’d love to hear how you made it your own or if it reminded you of your family's kitchen too. Recipes like this carry flavor, memory, and joy all in one bowl — and I hope it brings a little bit of Puerto Rico into your home like it does in mine.

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