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July 13, 2010

Buko Palaypay

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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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Filed Under: Dessert Recipes Tagged With: buko, palaypay

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