We all grew up loving this Pinoy-style dessert treat. Give it a modern spin by adding slightly tart and sweet pineapple!
Makes about 30 pieces
1 (500-gram) can crushed
pineapple, including syrup
1 cup sugar
3 cups desiccated coconut
3 egg whites
1/2 teaspoon vanilla extract
1 Place pineapple and sugar in a sauté pan over low heat. Stir constantly until syrup has evaporated and pineapple begins to caramelize. Transfer to a mixing bowl. Add desiccated coconut; combine. Add egg whites and vanilla extract; mix well.
2 Drop by tablespoonfuls on a lightly greased baking sheet, leaving 1-inch spaces between. Bake in a preheated 350ºF oven for 13 to 15 minutes. Cool on wire racks.
Photography by Kai Huang | Food Preparation by Mia Yan | Styling by Elaine P. Lim
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