1 (234 gm) can sliced pineapple, well drained
1 young coconut (buko), shredded
1/4 c. cooked red sago
1 1/3 c. buko water
1/3 c. sliced pineapple syrup
2 tbsp. Royal unflavored gelatin
2 tbsp. white sugar

Halve each pineapple slice. Arrange in 8 individual molds together with shredded buko and sago. Set aside.