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Filipino Sweet Macaroni Salad

Filipino Sweet Macaroni Salad

Filipino Sweet Macaroni Salad is a unique dessert that blends al dente elbow macaroni with a vibrant mix of fruit cocktail, palm fruits (kaong), coconut gel (nata de coco), pineapple chunks, raisins, and cubed cheese, all bound together in a luxuriously sweet and creamy dressing of condensed milk and mayonnaise. This fusion dish, born from Filipino culinary ingenuity, showcases the culture's knack for transforming Western ingredients into beloved local delicacies, particularly popular during Christmas and special occasions. Originally conceived as an economical alternative to traditional fruit salad, it has evolved into a cherished dessert in its own right, offering a delightful interplay of textures and flavors that perfectly embodies Filipino dessert sensibilities.
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Prep Time 25 minutes
Cook Time 8 minutes
Chill Time 4 hours
Total Time 4 hours 33 minutes
Course Dessert, Salad, Snack
Cuisine Filipino
Servings 8
Calories 539 kcal
Difficulty Easy

Equipment

  • Large pot (kaldero) for cooking pasta
  • Colander (salaan) for draining
  • Large mixing bowl (mangkok) for combining ingredients
  • Rubber spatula or wooden spoon (sandok) for gentle folding
  • Measuring cups and spoons (Panukat)
  • Airtight container for storage
  • Sharp knife (kutsilyo) and cutting board (tabla) for cheese

Ingredients
 

For the Base:

  • 250 g elbow macaroni makaroni - cooked al dente (kulang sa luto ng 1 minuto)
  • 400 g fruit cocktail in heavy syrup drained (hinaw)
  • 225 g pineapple chunks drained
  • ½ cup raisins pasas
  • 340 g green kaong palm fruit/sweetened palm seeds
  • 340 g red nata de coco coconut gel
  • ½ cup cheddar cheese cubed (keso)

For the Dressing:

  • 1 cup mayonnaise 400g
  • 400 g sweetened condensed milk kondensadang gatas

Instructions
 

  • Fill a large pot with water and bring it to a boil. Add 1 tablespoon of salt to the water. Pour in 250g elbow macaroni and cook for 7 minutes - you want it slightly firm because it will soften more later.
  • While the pasta is cooking, drain your canned fruits. Open and drain one 400g can of fruit cocktail, one 225g can of pineapple chunks, one 340g bottle of green kaong, and one 340g bottle of red nata de coco. Use a colander and drain them really well. Pat everything dry with paper towels to remove extra liquid.
  • When the pasta is done, drain it in a colander and rinse with cold water until it's completely cool. Let it sit while you make the dressing.
  • For the dressing, take a large bowl and pour in 1 cup of mayonnaise and one 400g can of condensed milk. Mix these together until they're well combined and smooth.
  • Add your cooled macaroni to the dressing and gently stir until all the pasta is coated. Now add all your drained fruits, ½ cup raisins, and ½ cup of cubed cheddar cheese. Carefully fold everything together until it's evenly mixed.
  • Put the salad in a serving bowl, cover it with plastic wrap, and place it in the refrigerator. Let it chill for at least 4 hours, but overnight is even better.
  • When you're ready to serve, give it a gentle stir. You can top it with a little extra cheese and fruit if you like. Keep it cold and return any leftovers to the fridge within 2 hours.
  • That's it! Your sweet macaroni salad is ready to share. Remember: the key to success is making sure your fruits are really well drained and giving the salad enough time to chill.

Tips from Lola's Kitchen

Filipino Sweet Macaroni Salad
  • Cook pasta al dente or slightly firmer as it will soften in the dressing
  • Drain fruits very well to prevent watery salad
  • Use full-fat mayonnaise for better consistency
  • Chill ingredients before mixing for better texture
  • Add cheese just before serving to maintain its shape
  • Reserve some fruits for garnishing the top
 

Traditional Serving Suggestions

  • Serve chilled in a large glass bowl
  • Garnish with extra fruits and cheese on top
  • Perfect alongside:
    • Filipino-style sweet spaghetti
    • Pancit
    • Lechon
    • Other Filipino party dishes
 

Troubleshooting

  • If too sweet: Add more mayonnaise or plain elbow macaroni
  • If too runny: Drain fruits more thoroughly next time
  • If pasta is too soft: Cook it 1-2 minutes less in future
  • If too thick: Add a small amount of heavy cream
 

Ingredient Alternatives

  • Macaroni: Use small shell pasta or fusilli
  • Fruit cocktail: Mix of fresh fruits (mango, apple, peach)
  • Kaong: Extra pineapple chunks
  • Nata de coco: Coconut chunks
  • Condensed milk: Table cream + sugar
  • Cheddar: Quick-melt cheese or Eden cheese
 

Storage & Reheating

  • Store in an airtight container in the refrigerator
  • Keeps well for 3-4 days
  • Do not freeze
  • Best served chilled
  • Stir gently before serving
 

Variations

  • Tropical: Add fresh mango and coconut strips
  • Nutty: Include chopped cashews or macadamia
  • Creamy: Add whipped cream to the dressing
  • Modern: Include dried cranberries and white chocolate chips
  • Light: Use light mayonnaise and less condensed milk
 

FAQs

  1. Can I make this ahead? Yes, it's best made 1 day ahead to allow flavors to meld.
  2. Why is my salad watery? Ensure all fruits are well-drained and patted dry before mixing.
  3. How long can it stay at room temperature? Maximum 2 hours due to mayonnaise content.
  4. Can I use fresh fruits? Yes, but the texture and sweetness will be different.
  5. Why undercook the pasta? It continues to soften in the dressing.
 
Filipino Sweet Macaroni Salad
Filipino Sweet Macaroni Salad

Nutrition

Calories: 539kcalCarbohydrates: 62gProtein: 10gFat: 28gSaturated Fat: 7gPolyunsaturated Fat: 13gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 25mgSodium: 292mgPotassium: 376mgFiber: 2gSugar: 42gVitamin A: 237IUVitamin C: 4mgCalcium: 208mgIron: 1mg
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