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Ingredients
- 1 20 ounce can jackfruit
- 1 20 ounce can lychee or longan
- 1 20 ounce can palm seed
- 1 20 ounce can coconut jelly
- 16 ounces half and half
Instructions
- Step 1 Drain the jackfruit, lychee or longan, and palm seed. Rinse them and pat them down to remove any excess liquid. If desired, cut the fruit into smaller pieces. Linh likes to keep the fruit in bigger pieces so that it looks more natural.
- Step 2 Pour 16 ounces half and half into a large bowl.
- Step 3 Add the coconut jelly and the syrup from the can to the bowl.
