Fiesta Gulaman Crunch

Ingredients:
4 bars gulaman (green, red, yellow, orange), separately shredded
1 can (439 g) fiesta fruit cocktail, drained (reserve syrup)
1 cup white sugar
1 1/2 cups fresh coconut milk mixed with
3 tbsp sugar
3/4 cup pinipig (crunchy pound rice)


Directions:
1. Stir fry pinipig in 1/4 cup oil until puffed. Set aside. Combine fiesta fruit cocktail syrup with 6 cups water and sugar. Divide into 4.
2. Cook each gulaman bar separately by boiling in this mixture. Stir until gulaman is dissolved. Strain and pour into 4 individual square pans (7" x 7"). Chill until set. Cut into squares.
3. Heat coconut milk while continuously stirring over low flame for 3 minutes. Cool, then chill.
4. Arrange alternate layers of gulaman, pinipig and fiesta fruit cocktail in individual serving cups. Add 2 tbsp coconut milk and crushed ice. Top with pinipig.

Makes 10 servings.
Rich in Vitamin C - helps fight common infections


Source: Del Monte Kitchenomics