“Oh my goodness!!!” …. that was the first thought that came my mind when I woke up this morning with a sense of panic! Tomorrow is the last day of June and I don’t have an entry for this month’s challenge. And the worst part of it is, I’m co-hosting this with Adora… oh boy!!! (now it’s panic attack!)
Here I go again, trying to find time for everything yet I wish there are more hours in a day. This month is still extremely busy with all the summer festivals going on plus the regular booked events. So my little voice is now screaming at me saying ” excuses, excuses!!! either you have a blog post or you don’t! ” I decided to have one even way past the deadline…but still within June 
So with little time and the only inspiration I have is this month’s theme “White Food” because it’s the wedding month. So I decided to make a dessert this time. This is inspired by our traditional Filipino salad but I only use the white ingredients this time. This is very easy, no fuss dessert and actually really good and have different textures in each ingredient.
So here we go….
Ingredients:
- 1 can almond jelly, drained and cut into cubes
- 1 bottle pineapple gel
- 1 bottle coconut gel
- 1 bottle kaong – white, drained
- 1 can lychee, drained
Procedure:
I just tasted the water and the syrup of each bottle and I decided to use the pineapple gel’s syrup and coconut gel syrup because it’s more of a neutral flavour among everybody. It’s not too thick and not too sweet.
Really, just mix everything, chill and serve.
You can also add a can of fruit cocktail – i just didn’t do it this time because i’m sticking with the white theme.
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| Photos by iconica.ca |
