Add the condensed & evaporated milk, media crema & cream cheese plus ½ cup of the fruit cocktail syrup in a blender blender or food processor.
In a small skillet, toast the pecans on medium heat for about 2 minutes. Keep moving them around so that they don’t burn.
In a large bowl, add the rest of the ingredients.
Add enough of the cream mixture to cover the fruit. Add more if needed according to taste.
Refrigerate tightly covered for at least 2 hours to chill but the longer the better. Letting it sit overnight will help develop the flavors.
Serve in small cups or bowls and top with more coconut flakes if you want. The flakes make your dessert look more festive!