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Maja Jubilee Recipe

Ingredients
  

  • 3 pcs Pandan Leaves
  • 1 pc Buko shredded, buko water reserved
  • 1 ½ cups Buko Water
  • ½ cup Thick Coconut Milk
  • ¾ cup Cornstarch dissolved in buko water
  • ¼ cup Condensed Milk
  • 1 can 432 grams Del Monte Fiesta Fruit Cocktail (drained, reserve 2 tbsp syrup)

Instructions
 

  • simmer pandan leaves, ¼ cup water and reserve syrup in covered pan for 5 minutes.
  • Remove pandan leaves then add cornstarch mixture and buko. Cook over low heat with continuous stirring for 10 minutes.
  • Add DEL MONTE Fiesta Fruit Cocktail, coconut milk and condensed milk. Cook for 10 more minutes with continuous stirring.
  • Pour into 12” x 8” pan. Cover and chill until set.
  • Makes 12 servings