Guinomis Drink (Sago & Pinipig in Coconut Milk)

Sago, gulaman, and toasted pinipig in sweet coconut milk over crushed ice. — Yield 1 tall glass · Prep 10m · Cook components ahead

Ingredients

• 1/4 cup cooked small sago pearls, well chilled
• 2–3 tablespoons red or green gulaman (agar) cubes
• 2–3 tablespoons toasted pinipig (pounded young rice)
• 1/2 cup thick coconut milk or coconut cream, well chilled
• 2–3 tablespoons simple syrup (1:1 sugar and water), or to taste
• 1–1 1/2 cups crushed or shaved ice
• Pinch of salt, to bring out the coconut flavour

Method

1. Chill the liquids and serving glasses, prepare cooked small sago pearls, red or green gulaman, toasted pinipig, and have clean ice or cooked add-ins ready before mixing.
2. Make sure the cooked sago, gulaman cubes, and coconut milk are well chilled before assembling.
3. In a tall glass, add the sago and gulaman cubes, then pour in the simple syrup.
4. Stir in the chilled coconut milk and a tiny pinch of salt until lightly combined.
5. Fill the glass to the top with crushed or shaved ice, gently pressing so it holds its shape.
6. Sprinkle toasted pinipig generously over the top and serve immediately with a long spoon and straw.

Kitchen note

Toast pinipig in a dry pan over low heat until lightly golden and nutty so it stays crisp even as it hits the cold coconut milk