Fiesta Gulaman Crunch recipe

4 bars gulaman (green, red, yellow, orange), separately shredded
1 can (439 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup)
1 cup sugar
1-1/2 cups coconut milk, mixed with 3 tbsp sugar
3/4 cup pinipig

Heat 1/4 cup oil. Stir-fry pinipig until puffed. Drain on paper towel. Set aside.

Combine fruit cocktail syrup with 6 cups water and sugar. Divide into

Cook each gulaman bar separately by boiling in this mixture. Stir until gulaman is dissolved. Strain and pour into individual square pan (7” x 7”). Chill until set. Cut into squares.

Heat coconut milk mixture over low flame for 3 minutes, stirring continuously. Cool then chill. Arrange alternate layers of gulaman, pinipig and DEL MONTE 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.