Buko Lychee Salad
- 1/2 pack lychee jelly powder
- 2 tbsp sugar
- 2 cups water
- 2 cans canned lychee, drained and cut each piece into quarters
- 2 buko (coconut), shredded into strips
- 2 cups all-purpose cream
- 3/4 to 1 cup sweetened condensed milk
- Make the lychee jelly: Combine the lychee jelly powder, sugar, and water in a pot. Mix well and bring to a boil. Transfer to a container and chill until firm. Cut into cubes.
- In a large bowl, combine canned lychee, shredded buko, lychee jelly, all-purpose cream, and sweetened condensed milk.
- Mix well. You can adjust the sweetness by adding more condensed milk.
- Chill for at least two hours before serving.