Buko-Pinya Popsies recipe

Buko-Piña Popsies

5 pandan leaves
1 pc coconut, water reserved and meat shredded
1/2 cup sugar
1 can (35 cl) DEL MONTE Pineapple Juice


Boil pandan leaves in coconut water and 3/4 cup water for 5 minutes. Remove leaves and add sugar.
Stir until dissolved. Cool. Combine with coconut meat and DEL MONTE Pineapple juice.
Pour in popsicle molds (1/3 cup each). Cover and partially freeze. Insert a popsicle stick in the middle. Freeze.

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