![](http://1.bp.blogspot.com/_aB48wcP3Iqs/SqkRSdxs8II/AAAAAAAAANk/D09KiSWiwW8/s400/108_full.jpg)
YOU WILL NEED
3/4 cup pinipig
4 bars gulaman (green, red, yellow, orange), separately shredded
1 cup white sugar
1-1/2 cups coconut milk, mixed with 3 tbsp sugar
1 can (439 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup)
HERE'S HOW
1 HEAT 1/4 cup oil. Stir-fry pinipig until puffed. Drain on paper towel. Set aside.
2 COMBINE fruit cocktail syrup with 6 cups water and sugar. Divide into 4. Cook each gulaman bar separately by boiling in this mixture. Stir until gulaman is dissolved. Strain and pour into individual square pan (7” x 7”). Chill until set. Cut into squares.
3 HEAT coconut milk mixture over low flame for 3 minutes, stirring continuously. Cool then chill. Arrange alternate layers of gulaman, pinipig and DEL MONTE Fiesta Fruit Cocktail in individual serving cups. Add 2 tbsp coconut milk and crushed ice. Top with pinipig.
Serves 10
Rich in Vitamin C – helps fight common infection.
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