Among Asians, the Coconut tree is known as ‘the tree of life’. From the roots to the fruits, one can find a multitude of uses. The trunk is used as building material; the leaves as roofing material or made into a ball for ‘sipa’; the ribs of the leaves are dried and turned into ‘walis tingting’ (garden broom); the imaginative exporters turn the dried ribs into baskets and the heart of the coconut into that oh so delicious ‘lumpiang ubod’ (heart of coconut spring roll). Even the flowers and the stems are dried and used as decorative items. From the young green coconut comes that refreshing ‘Buko’ juice (young coconut juice) and from the mature brown coconut that much used coconut milk (gata), copra, decicated coconut, and coconut gel ‘nata de coco’. The freak of nature ‘macapuno’ (coconut string), so good with halo-halo and as a topping to Leche Flan. What a wonderful work of creation! The Maker must have been truly inspired or is it a sample of the works of creation and we just have not found their uses?
- 2/3 cup (135 grams) white sugar
- 2 tablespoons powdered gelatin
- 1 cup cold buko (young coconut) juice
- 1/2 cup lychee juice (from the liquid in the can of Lychee)
- 1/2 cup canned lychee fruit – cut into quarters
- 1 1/2 cups buko meat, scraped into 1-inch string pieces
- 2 cups buko juice
- 3 drops red food color
- 1 cup whipping cream, slightly whipped for topping
- In a small saucepan, combine sugar, gelatin, 1 cup cold buko juice and lychee juice.
- Let stand for the gelatin to expand. About 15 minutes.
- Over low fire, stir mixture constantly until sugar and gelatin completely dissolve. About 5 minutes.
- Remove from fire.
- In a medium sized mixing bowl, pour in gelatin mixture.
- Stir in lychee fruit, buko meat, 2 cups buko juice, and red food coloring.
- Using a 6 cups capacity serving dish, pour the mixture and let to set in refrigerator; about 2 to 3 hours.
- One hour before serving, whip the cream and spread on top of set gelatin mixture and chill for about an hour and then serve.