- 2 cups pinipig
- 1 cup coconut water
- 1/2 cup sugar
- 1 1/2 cups butong (young coconut), grated
- Grind toasted pinipig.
- In a bowl, mix ground pinipig, coconut water and sugar.
- Blend well and add grated butong.
- Divide into serving portions.
- Wrap each serving in banana leaves or wax paper.
- Chill before serving.
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