Cream Based: Buko Lychee Delight

11 months ago

buko lychee delight

Indulge in a bowlful of this buko lychee delightthe perfect dessert for a lovely afternoon. Simple to make yet satisfying with every spoonful, this creamy delight can be prepared by kids! You can even substitute it with other canned fruits like peaches or Mandarin oranges.



Makes 12-15 servings



5 envelopes Knox gelatin

1 can Lychee, fruits and juice reserved separately

1 ½ cups Sugar

1 tsp Salt

4 ½ cups Buko juice



¾ cup Buko juice

4-5 cups Spooned buko meat (from 6-8 buko)

2 (8 oz) cans Thick cream, chilled

½ cup Sugar


  1. Soften four envelopes Knox gelatin in a cup of  lychee juice. Add sugar and salt. Set aside.
  2. Boil buko juice in a medium saucepan and mix dissolved gelatin mixture into it. Stir until sugar dissolves. Turn off heat.
  3. Pour mixture into two shallow trays to allow gelatin to set in the refrigerator.
  4. In another small saucepan, mix the remaining envelop of gelatin with remaining ¾ cup of buko juice. Bring to a boil, stirring until gelatin dissolves. Turn off heat and let cool.
  5. Using an electric mixer, whip two cans of chilled cream. Add sugar then beat in cooled gelatin.
  6. Fold buko meat and lychees into the cream mixture.
  7. Take gelatin from the refrigerator and cut into cubes. Pour buko-lychee mixture carefully over the gelatin cubes. Cover bowl with plastic wrap and chill buko-lychee mixture in the refrigerator until ready to serve.

Recipe by Celine Clemente-Lichauco

Photographed by Floyd Jhocson of Studio 100

Love desserts with cream? We’ve got you covered:

Black And White (Coffee Jelly With Cream)

Easy Mango Tiramisu

Peach Gelatin

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