Ingredients
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400 g Coconut Cream
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180 g Ube Jam
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180 g Kamote, diced
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5 pcs Saba
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150 g Bottled Jackfruit
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25 g Sago
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100 g San Remo Couscous
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2 g McCormick Iodized Salt
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1000 g Water
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250 g Coconut Milk, freeze into ice cubes
Directions
Steps
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1
Done
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In a medium pot, mix water, kamote, saba and sugar. Bring to a boil and reduce to simmer until tender. |
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2
Done
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Add the sago, San Remo Couscous, jackfruit and McCormick Iodized Salt. |
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3
Done
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Cook until sauce thickens. |
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4
Done
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In a blender, crush the frozen coconut milk. Place in a glass. |
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5
Done
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On top of the binignit, pour coconut milk. Garnish with slices of jackfruit and serve. |
