Buko Palaypay

Ingredients:

1 whole fresh buko (with husk)
1 scoop mango ice cream
50 grams macapuno preserve
1 pc red cherry
1 tbsp whipping cream

How to Make Buko Palaypay:

• Cut the top of young coconut and transfer the juice to a container.

• Put one scoop of mango ice cream and scatter the macapuno preserve.

• Top with whipping cream and cherry with stem.

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