Procedure

1. Boil then simmer pandan leaves, water, and reserved fruit cocktail syrup in a covered pan for 5 minutes.
2. Remove pandan leaves then add cornstarch mixture. Cook over low heat with continuous stirring for 10 minutes.
3. Add buko, DEL MONTE Fiesta Fruit Cocktail, all-purpose cream, coconut cream and condensed milk. Cook, stirring continuously, for 15 more minutes or until the mixture separates from the spoon and pan. Pour into an 8 x 8-inch pan. Chill to set.

Lusog Notes

This dessert provides vitamin A that helps maintain eye health and helps resist infections.

Chef's Tip

To make sure that the maja unmolds easily from the pan, brush the pan with a little bit of coconut oil before the mixture is poured in. The coconut oil will prevent it from sticking and at the same time, will give it additional flavor.