Buko Piña Popsies Recipe

Ingredients:

  • 5 pc Pandan Leaves
  • 1 pc Buko (water reserved and meat shredded)
  • 3/4 cups Water
  • ½ cup Sugar
  • 10 pc Popsicle Sticks
  • 1 can (240 ml) Del Monte 100% Pineapple Juice with ACE

Cooking Instructions:

  1. Boil pandan leaves in buko water and ¾ cup water for 5 minutes. Remove leaves and add sugar. Stir until dissolved. Cool.
  2. Combine with buko meat and DEL MONTE Pineapple Juice. Pour into individual popsicle molds (⅓ cup each).
  3. Cover and freeze until partially frozen. Insert popsicle stick in the middle. Freeze until hard.
  4. Makes 10 servings

Cooking Tools Needed:

  1. Pot
  2. Wooden Spoon
  3. Popsicle Molds
  4. Popsicle Sticks
  5. Shredder

Lusog Notes: This dessert is high in vitamin C, to help your kids fight common infections.

Source: http://www.delmonte.ph/kitchenomics/recipe/buko-pi%C3%B1a-popsies

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