Ginumi’s Salad

Ingredients:

3 boxes green gelatine
2 teaspoon pandan extract
2/3 cup coconut strings or macapuno preserve
1 can condensed milk
1/2 cup coconut milk
1/2 cup evaporated milk
3 tablespoon cornstarch
1/3 cup toasted pinipig

Directions:

1. Prepare gelatine according to package directions, adding in pandan extract before cooking. Place in a deep tray to set.

2. Cut into 1/2” x 1/2” squares, toss in coconut strings and chill until ready for use.

3. In a pan, heat condensed milk and coconut milk. Bring to a quick boil, stirring continuously.

4. Mix evaporated milk and cornstarch and blend in the boiling milk. Cook until thick.

5. Set aside to cool. Toss cooled milk-coconut milk dressing and pinipig into the chilled gelatine.

6. Chill until ready to serve.