March 9, 2010
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 servings in banana leaves or wax paper.
Chill before serving.