for everyone |
Ingredients:
1/2 cup macapuno ice cream
1/2 cup buko sherbet
1/4 cup sago, optional
2 tablespoons pinipig
2 tablespoons coconut milk
Directions:
1. Place ice cream and buko sherbet in a food processor or blender. Blend until smooth, about 5 seconds
2. In a tall serving glass or bowl, scoop 1 T of sago.
3. Top with 2-3 spoons of the buko sherbet mixture.
4. Spoon some coconut milk.
5. Sprinkle some pinipig.
6. Repeat procedure until glass is filled ending with coconut milk and pinipig.
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