Directions

1. To Prepare Green Jelly Gulaman:

   1. In a medium size pot, combine 3 cups pineapple juice with green food coloring and bring to a boil.

   2. In a medium size bowl, whisk together 3/4 cup pineapple juice, lime juice and 4 packets gelatin together in a bowl and allow to sit for 1 minute.

   3. Pour hot pineapple juice into bowl and whisk to combine.

   4. Pass liquid through fine mesh strainer and into an 8.5” x 10” x 4” container; allow to cool in refrigerator until firm, about 1.5 to 2 hours.

   5. Once cooled and firm, remove from mold and cut jelly gulaman to large half inch diced cubes.

2. To Prepare Strawberry Gulaman:

   1. In a medium size pot, combine 3 cups pineapple juice with grenadine and bring to a boil.

   2. In a medium size bowl, whisk together 1/2 cup pineapple juice, strawberry purée and 4 packets gelatin together in a bowl and allow to sit for 1 minute.

   3. Pour hot pineapple juice into bowl and whisk to combine.

   4. Pass liquid through fine mesh strainer and into an 8.5” x 10” x 4” container; allow to cool in refrigerator until firm, about 1.5 to 2 hours.

   5. Once cooled and firm, remove from mold and cut jelly gulaman to large half inch diced cubes.

3. To Prepare Caramelized Bananas:

   1. Melt butter in pan; add brown sugar and leave on medium-high heat until melted.

   2. Add thawed sliced bananas and cook until golden and syrupy. Set aside.

4. To Serve:

   1. In serving bowl, add 1 cup shaved ice.

   2. Drizzle with 2 tablespoons of sweeten condensed milk.

   3. Garnish with ¼ cup scoop of ube ice cream.

   4. Finish with 2 tablespoons each of pineapple cubes, mangos cubes, caramelized bananas, 1 tablespoon each of strawberry jelly gulaman, sweet red bean, white bean, green jelly gulaman, shaved coconut, and toasted rice puffs.