Recipe: CDO Nata de Coco and CDO Kaong Buko Lychee salad

Ingredients: 
1 can lychee in syrup
2 1/2 cups fresh buko juice (young coconut water)
3 envelopes of unflavoured gelatin powder
3 1/2 cups grated buko meat (fresh young coconut)
1 250ml all-purpose cream
1/2 cup condensed milk
Vanilla ice cream (to top)
1 cup CDO Nata de coco
1 cup CDO Kaong

Procedure:
1. Mix the young coconut water and the gelatin powder in a small sauce pot and let it simmer for 2 minutes until they’re well incorporated.
2. In a square dish, pour in the gelatin mixture. Let it cool then chill in the refrigerator until the gelatin sets.
3. Once the gelatin is firm, cut into small cubes then set aside.
4. Using the same dish, add in grated buko meat (young coconut) and lychee.
5. Pour in the condensed milk and all-purpose cream in a separate bowl and mix well.
6. Pour the cream mixture over young coconut meat, 1/2 cup of nata de coco and half cup of kaong, lychee and coconut gelatin and mix well.
7. Chill for 2 hours. When serving, top it with vanilla ice cream and CDO Nata de Coco and Kaong.