Jenn'S Coconut Salad (Buko Salad) - cooking recipe

Ingredients

3 (11 ounce) cans whole lychees, quartered
6 (3.5 ounce) cans canned grated coconut in syrup
1 cup heavy cream

Preparation

In a medium bowl, toss together lychees with coconut meat. Stir in cream. Chill one hour in refrigerator before serving.