Tropical fruit cocktail with syrup

Ingredients

• One medium-sized pineapple
• 1 medium-sized papaya, not quite ripe
• 2 medium-sized jicama
• 2 Saba bananas, mulberry variety, cooked in water
• 2 mango mulberries
• 240 g of candied palm seeds, drained
• 240 g of sweetened coconut cream, drained
• 800 g of sugar
• 1 liter of water

Cut the pineapple, papaya, jicama, bananas, and mango into small pieces.

Add the palm sugar pearls and coconut cream.

Bring the mixture of sugar and water to a boil until it thickens into a syrup.

Let it cool.