Coconut milk
1 c. sugar
3 cooking bananas, sliced crosswise
2 yams peeled and diced
1 taro root or gabi, peeled and sliced
1/2 c. peeled and diced ubi (violet yam)
6 sections langka (ripe jackfruit) cut into strips
3 tbsp. tapioca

Grate the coconuts, extract milk and set aside. Add 2 cups of hot water to the grated coconut and make the second extraction. To the camote, gabi, ubi, banana and langka, add the thin coconut milk, sugar and tapioca and bring to a boil, stirring occasionally until cooked. Add the thick coconut milk before removing from the fire or use it as topping.