Creamy young coconut and lychee fruit salad

Creamy young coconut and lychee fruit salad

Buko lychee jelly

By
From
7000 Islands
Serves
8
Photographer
Jana Liebenstein

In my family’s hometown of Calapan on the island of Mindoro, Wiggins is the go-to caterer. This sublime fruit salad dressed in white is one of his specialties.

During its rest in the refrigerator, young coconut and lychee juices seep into the cream for a delicate sauce.

Ingredients

Quantity Ingredient
150g fresh or tinned seeded lychees, halved
250ml thickened cream
2 tablespoons condensed milk

Young coconut pandan jelly

Quantity Ingredient
2 young coconuts, water reserved and meat gently scooped
4 pandan leaves, washed and tied into a knot
220g caster sugar
2 teaspoons agar-agar powder

Method

  1. To make the young coconut pandan jelly, place 750 ml young coconut water and the pandan leaves in a saucepan (if there is not enough juice, make up the remainder with water). Bring to a simmer over medium heat, cook for 1 minute or until the flavours infuse, then discard the pandan leaves.
  2. Add the sugar and agar-agar to the liquid in the pan and bring to the boil over medium–high heat, stirring to dissolve. Reduce the heat to medium and continue cooking for a further 3 minutes. Pour into a 30 x 23 cm baking tin and set aside for 11⁄2 hours, or until set.
  3. Using a butter knife, cut the jelly into 1.5 cm pieces, then transfer to a large serving bowl. Add the young coconut meat, lychees, cream and condensed milk. Using a wooden spoon, gently toss until well combined. Cover with plastic wrap and refrigerate for at least 1 hour to chill and for the flavours to infuse. Gently toss to combine before serving.

Where does it come from?

  • Agar-agar is a gelatine derived from seaweed. You can find it in powder form in health food stores. Pandan leaves are available from Asian grocery stores.
Tags:
Filipino
Philippines
Asian
South
East
SBS
7000
Islands
Islander
Yasmin
Newman
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