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HALO HALO

 

1 jar Tropics Halo Halo Mix

Shaved Ice

Evaporated Milk

1 scoop of  Tropics Ice Cream

1 scoop of  Tropics Ube Jam

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1. Pour Tropics Halo Halo Mix into a jar about 1/2 way full of the glass. 

2. Add shaved ice.

3. Add evaporated milk.

4. Top with a scoop of Tropics Ice Cream and Tropics Ube Jam.

 

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Halo Halo

TURON &

COCONUT CARAMEL

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8 ripe burro bananas

½ cup of Tropics Langka (ripe jackfruit)

Tropics Pastry Wrapper

¼ cup coconut sugar

½ cup water

1 can Tropics Coconut Milk

1 cup brown sugar

 

  1. Make horizontal slices of three on each burro banana.

  2. Peel one Tropics Pastry Wrapper and lay it on a flat surface. 

  3. Put one slice of banana 1 inch away from the bottom edge of the wrapper. 

  4. Add a thin layer of Tropics Langka.

  5. Sprinkle on a touch of coconut sugar.

  6. Fold over the bottom of the wrapper so that the banana lanka filling is now facing down. Fold in the right and left side of the wrapper toward the center, then roll the bottom over to the top until a only a little bit of the wrapper is sticking out. 

  7. Moisten the edge sticking out with water using your finger, then continue to roll over the spring roll to adhese the edge.

  8. Fry the Turon at medium/High heat.

  9. On a separate smaller pan, pour out the Tropics Coconut Milk. Let it cook on low heat for 5 minutes, and stir occasionally. 

  10. Add brown sugar into the coconut milk and stir. Let it cook for 30 minutes. Stir it regularly. Then set aside. 

  11. Now that the turon and coconut caramel, serve and drizzle the coconut caramel on top.

 

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TURON & COCONUT
BUKO PIE
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BUKO PIE​

 

1 pack Tropics Shredded Young Coconut

1 pack Tropics Sliced Young Coconut

1 pack of instant cooked coconut pudding

1/3 cup of milk

1 frozen pie dough

1 egg

 

  1. Combine instant cooked coconut pudding and milk in and mix until smooth. 

  2. Add in the Tropics Shredded Young Coconut and Tropics Sliced young coconut.

  3. Preheat oven at 375 degrees.

  4. Butter surface of baking pan. Inside, layout a pie dough. Bake for 20 minutes. 

  5. Add in the mixture into cooked dough. 

  6. Layer with second piece of pie dough. 

  7. Fork edges. And poke wholes throughout pie with fork. 

  8. Brush with egg. Then cover edges of pie with pieces of foil. 

  9. Bake on 375 degrees for another 40 minutes.

 

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BUKO PANDAN WITH SAGO

 

1 pack defrosted Tropics Shredded Young Coconut

1 pack Tropics Tapioca Pearl Sago

1 can evaporated milk

1 can condensed milk

1 tbs pandan extract

1/4 cup of Tropics Coconut Gel in Syrup

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  1. Combine evaporated milk, condensed milk, and pandan extract.

  2. Cook Tropics Pearl Sago and drain liquid. Set aside to cool at room temperature.

  3. Mix in sago, Tropics Shredded Young Coconut, and Tropics Coconut Gel in Syrup. 

  4. Chill in freezer and serve.

 

BUKO PANDAN WITH SAGO
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