INGREDIENTS:
- 2 cups buko, shredded
- 2 cups buko juice
- 500 g canned/ bottled lychee in light syrup
- 2/3 cup sugar
HOW TO COOK:
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Combine the shredded buko, buko juice, lychee including its syrup, and sugar in a mixing bowl. Stir well until the sugar is dissolved.
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Transfer into a container with a tight lid. Close and freeze for a few hours. Serve frozen. Enjoy!
IMAGE: pinterest.com
Also try: Buko Pandan (w/ Macapuno)
