Lychee-Buko Sorbet (Lychee and Young Coconut)
Although it was around 63 degrees outside, I was yearning last Saturday for something cold for dessert. I had in the pantry all the ingredients needed for filipino-style fruit salad but since I’ve been pretty stalwart in adhering to my diet these past few days, I didn’t want to go off the boat by indulging on cream. Filipino-style fruit salad is a heaven of condensed milk, heavy cream, fruit mix, young coconut, and native preserves. I knew if I made it, my daughter and I will not be stopping on one moderate serving. Here below is a lychee-buko sorbet recipe I concocted as my “calorie-friendlier” alternative.
Makes 8 Servings
2 pkgs (16 oz each) young coconut, shredded
1 can lychee, packed in light syrup
1/2 cup sugar
Mix lychee and coconut including juices. Add sugar.
Place in a container and freeze for 4 to 5 hours, or until ice forms.
Sweets and Treats in The CookMobile Archive:
Chocolate-covered Raspberries and Blueberries
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