Creamy young coconut and lychee fruit salad

Creamy young coconut and lychee fruit salad

Buko lychee jelly

7000 Islands
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.


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


  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.
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