WHAT YOU'LL NEED:
1 cup cooked multi-colored sago
1 can (234 g.) Del Monte Fresh Cut Crushed Pineapple, well drained
1/2 cup white sugar
1 cup coconut milk
6 tbsp cornstarch dissolved in 2/4 cup pineapple syrup
2 tbsp grated cheese
1/4 tsp grated calamansi or dayap rind
HERE'S HOW:
1. Combine all ingredients, except sago. Mix thoroughly until sugar is dissolved. Cook over medium heat for 2 minutes, stirring continously until mixture thickens. Stir in sago. Pour over square pan (7" x7"). Cool and chill. Cut into squares or desired shape.
Makes 10 servings.
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