Start by rinsing and prepping all your fruits. Slice the bananas, dice the honeydew melon, chop the kiwi, and prepare the apples and pineapple. The goal is to have bite-sized pieces that are easy to enjoy.

In a bowl, combine the Mexican sour cream, Greek yogurt, sweetened evaporated milk, and vanilla essence. Stir until you have a lovely, smooth mixture. This creamy goodness is what ties your fruit salad together.

In a large mixing bowl, add all your prepared fruits. Toss them gently until they’re mixed evenly. Be careful not to mush the fruit.

Pour the creamy mixture over the fruit and stir gently again. Ensure each piece of fruit is coated with that delicious topping.

Finish by sprinkling the toasted granola and the shredded coconut on top. This adds texture and visual appeal.

Cover the mixing bowl with plastic wrap and chill in the refrigerator for about 30 minutes. This step lets the flavors meld beautifully.