To begin, prepare the syrup. In a medium saucepan, combine water, panela, cinnamon stick, and cloves. Heat over medium heat, stirring occasionally, until the panela fully dissolves. Let the syrup simmer for 8–10 minutes until it thickens slightly. Remove from heat, discard the spices, and allow the syrup to cool completely.

While the syrup cools, prepare the fruit. Wash, peel, and dice all the fruits into bite sized pieces for easy eating. For the passion fruit, scoop the pulp directly into a bowl. Combine all the fruits in a large mixing bowl, gently tossing to mix without mashing.

Crush the ice in a blender or by wrapping ice cubes in a clean kitchen towel and breaking them with a rolling pin. Distribute the crushed ice evenly into four serving bowls or glasses to form the base layer of the Cholao.

Drizzle a generous amount of the cooled panela syrup over the crushed ice in each serving bowl. The syrup will infuse the ice with a rich, caramel like flavour, enhancing the overall sweetness of the dish.

Layer the mixed fruits over the ice in each bowl, evenly dividing them among the servings. Aim for a vibrant and colourful presentation by mixing the fruit types in each layer.

Pour condensed milk over the fruit layers, about 2–3 tablespoons per bowl. This adds a creamy and sweet touch that contrasts beautifully with the fresh, tangy fruit. Adjust the amount based on your preferred sweetness level.

Sprinkle shredded coconut and rainbow sprinkles generously over the top for texture and visual appeal. For an extra traditional flair, add a wafer or cookie on the side or place it upright in the bowl.

Serve the Cholao immediately with a spoon. Garnish with additional fruit slices or a drizzle of syrup if desired. For an authentic touch, pair with iced guanábana juice or chilled coconut water. Encourage diners to mix the layers for a delightful combination of flavours and textures.