- 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.
(Visited 2,192 times, 1 visits today)