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.