- 1 bar gulaman (unflavoured gelatin), red or green
- 3 cups water
- 1/2 cup sugar
- 1 medium coconut, grated
- 1/2 cup pinipig, toasted
Cooking Procedures :
- Gulaman, the local gelatin made from seaweeds, is usually sold in long dried bars of red, green, or clear, unflavoured. Rinsegulaman in cold water. Drain and shredgulaman to pieces.
- Bring 3 cups water and 1/2 cup sugar to a boil. Add shredded gulaman and stir until dissolved. Strain gelatin mixture through a fine sieve into a shallow dish to remove impurities, if any. Several layers of cheese cloth may also be used to strain the gelatin mixture. Chill mixture in the refrigerator until set.
- Do not use canned coconut milk for this recipe. Grate coconut and extract milk, diluting it with water to get 6 cups thin coconut milk. Chill coconut milk.
- When ready to serve, chop gulaman coarse. Put 4 heaping tablespoon of gulaman in a glass, fill with chilled coconut milk and sweeten with sugar to taste.
- Sprinkle some toasted pinipig on top just before serving so pinipig won’t get soggy. Or add a tablespoon of cooked sago (tapioca) to each glass instead of toasted pinipig.
- Serves 6 to 8.