Coconut Fruit Salad

My sisters made this wonderful fruit salad during the holidays, but of course I can’t leave good enough alone so I changed it.

Ingredients:

In measuring cup pour condensed milk, then add juice from oranges to equal the milk requirement for pudding.  Cook pudding according to package.

Drain all your fruit and combine into a casserole dish.

Sprinkle with half your coconut.

When pudding is done while still warm pour over fruit and sprinkle with the rest of the coconut.

If you don’t like so much coconut then skip the coconut on top of fruit and leave it for a topper to decorate.

 

Refrigerate for at least an hour, may be done night before.

**my sisters did not add the coconut, theirs only had the oranges, bananas, pineapple and tapioca cook pudding using only the fruit juice, no milk.** Which was also EXCELLENT!!

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