Lychee-Buko Sorbet (Lychee and Young Coconut)

I was yearning for something cold for dessert last Saturday, although it was around 63 degrees outside. I had in the pantry all the ingredients needed for filipino-style fruit salad but since I’ve been pretty good adhering to my diet the 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 won’t be stopping on just one moderate serving. So here below is a lychee-buko sorbet recipe which is a more calorie-friendly, refreshing 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.
Serve very cold or frozen.

TIPS:
1) Young coconut can be found frozen here in the US in most asian stores.
Thaw out for 10-15 minutes just to allow easy mixing.
2) If you are one blessed with an active metabolism, give my husband’s recipe for leche flan a try!