Fiesta Gulaman Crunch by del Monte Kitchenomics Club

FIESTA GULAMAN CRUNCH
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.

I am going to try this recipe this coming weekend, since my nephews and nieces like fruits and gulaman.

I have been a member of del Monte Kitchenomics Club since college but since we have changed addresses for so many times, and have not informed their office about it,I stopped receiving my free recipes from them. Now that I have internet access, I decided to try to join in again!