Add a fun touch to meals with this colorful dessert.
1/2 cup diced into 1/2-inch cubes
1/4 cup white kidney beans
1 can fruit cocktail (432g), drained, reserve syrup
6 cup ice
1 can coconut cream
1/3 cup sugar, white
Preparation
1. In a small sauce pot, heat the coconut cream, reserved fruit cocktail syrup, and sugar until the sugar is dissolved. Cool to room temperature. Set aside.
2. In a serving glass, put 2 tablespoon of white beans. Add 2 tablespoon of grass jelly then put 4 tablespoon of fruit cocktail. Add crushed ice and drizzle cooled coconut mixture. Repeat for the other 3 glasses. Serve immediately.
