Maja Jubilee

INGREDIENTS

2-3 pcs (90 g)	pandan leaves
1 can (439 g)	DEL MONTE Fiesta Fruit Cocktail, drained (reserve 2 tbsp syrup)
3/4 cup (90 g)	cornstarch, dissolved in buko water
1 pc (535 g)	buko, shredded (reserve buko water)
1 cup (245 g)	thick coconut milk

1 1/2 cups (369 g)	buko water
1/2 cup (149 g)	condensed milk
1/4 cup	water

PROCEDURE

1. SIMMER pandan leaves, ¼ cup water and reserved syrup in covered pan for 5 minutes.  
2. REMOVE pandan leaves then add cornstarch mixture and buko. Cook over low heat with continuous stirring for 10 minutes.  
3. ADD DEL MONTE Fiesta Fruit Cocoktail, coconut milk and condensed milk. Cook for 10 more minutes with continuous stirring.  
4. POUR into 12" x 8" pan. Cover and chill until set.