Buko Lychee Sorbet
- 2 cups young coconut, shredded- 2 cups coconut juice- 20 ounces lychee in light syrup- 2/3 cup sugar
'- In a bowl, combine shredded coconut, coconut juice, lychee (including its syrup), and sugar. Stir until sugar is dissolved. - Transfer into a container with a tight-fitting lid and freeze for a few hours or until solid. Serve frozen.