Rainbow Salad

Ingredients:

1 bar red gulaman, shredded
1 bar green gulaman, shredded
1 can (439g) Del Monte Pineapple Chunks, drained
1 cup sweetened nata de coco

Dressing:

1/3 cup all-purpose cream
3 tbsp condensed milk

Procedure:

1. Boil each gulaman bar separately in 2 cups water with 3 tbsp sugar for 5 minutes. Strain over molder. Cool and chill until set. Cut into 1" cubes. Combine with Del Monte Pineapple chunks and nata de coco. Chill while preparing dressing.
2. Mix all-purpose cream and condensed milk until blended. Serve on top of salad mix.

Makes 6 servings.