Add a little salt in a pot of boiling water. Add in the elbow macaroni and cook until al dente. Drain and let it cool completely.

While it’s cooling, drain all the canned fruits and nata de coco of its syrup.

In a large bowl, place in the macaroni, fruit cocktail, red and green nata de coco, and cheese.

In another bowl, pour in the chilled all purpose cream, mayonnaise, and condensed milk. Mix well. Give it a taste and add more condensed milk as needed.

Pour in the cream mixture over the fruit salad. Mix well. Refrigerate for at least 4 hours before serving.