INGREDIENTS:

• 1 can (565 g) UFC Fruit Selections Lychees in Light Syrup, drained and set aside syrup
• ¼ cup cooked small sago / tapioca pearls

• 1 sachet gulaman powder (25 g), prepared according to packaging directions

• 150 – 200 g fresh coconut meat / buko, shredded
• ½ cup nata de coco / coconut jelly, drained
• ½ cup all-purpose cream
• 3 Tbsp condensed milk

PROCEDURE:

Sago (optional)

1. In a pan, simmer sago in lychee syrup for 5 minutes to infuse lychee flavor. Set aside.

Gulaman

Note: Prepare according to packaging instructions.

1. Dissolve gulaman powder in water according to packaging instructions.
2. Stir occasionally until it simmers.
3. Once it simmers, remove from heat, and pour into a container or mold.
4. Set at room temperature for 5 – 10 minutes.
5. When firm and set, slice into cubes. Set aside.

Lychee Buco Salad

1. Slice or chop lychee based on desired size.
2. In a large bowl or container, combine all ingredients including prepared sago, gulaman and lychee. Mix well.
3. Chill for at least 1 – 2 hours or overnight.
4. Serve cold.