1 pc buko (young coconut),
shredded (reserve buko
water)
1 cup cornstarch, dissolved in
1-1/2 cups water
1-1/2 cups buko water
1 cup evaporated milk
1/2 cup sugar
1 can (439 g) Fruit Cocktail, drained
Procedure:
1. Combine cornstarch mixture, buko water and milk. Cook with constant stirring for 30 minutes or until thick.
2. Add sugar, buko and DEL MONTE Fiesta Fruit Cocktail. Blend well. Pour into 7"X7" square pan. Cool, then chill until set. Slice into desired shapes. Serve. MAKES 12 SERVINGS.
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