The trick with this recipe will be to gather as many exotic canned fruits as you can. You can certainly make it with a rather pedestrian canned mixed fruit cocktail, but it’s much better with the Asian fruits. In particular, lychee and coconut gel are important to the flavor and texture.
Mix in a bowl, together with juice from the cans where noted:
1 500 g bottle coconut gel, plus juice
1 450 g can fruit cocktail, drained
1 565 g can lychee, plus juice
1 450 g can longan, plus juice if desired
1 450 g can jackfruit, plus juice if desired
1 225 g can pineapple chunks, drained
Ladle into small bowls or cups, and pour half-and-half or cream over.