Buko-Pina Jubilee

Ingredients:
1 can (234 g) sliced pineapple, well-drained
1 young coconut (buko), shredded
1/4 cup cooked red tapioca (sago)
1 1/3 cup coconut water
1/3 cup sliced pineapple syrup
2 tbsp unflavored gelatin
2 tbsp white sugar


Directions:
1. Halve each pineapple slice. Arrange in 8 individual molds together with
shredded buko and sago. Set aside.
2. Combine coconut water and pineapple syrup in a saucepan. Add gelatin and sugar. Dissolve thoroughly.
3. Add the rest of the shredded coconut. Boil. Pour mixture over each mold.
4. Let set at room temperature. Serve chilled.

Makes 8 servings.


Source: #67, Del Monte Kitchenomics