@mysangrahamsph: A buko pie, but make it a graham float. This time the tour took us to Laguna, one of the most important coconut provinces in the country and the birthplace of buko pie itself. The buko here is so tender and sweet that we cooked the meat down thick like a pie filling, folded pandan into the simmering cream for that soft grassy flavor and natural color, then layered it all with M.Y. San Graham Crackers. Everything in this one is subtle and soft, which is exactly why the crackers are key: they bring the bite and their toasted honey graham flavor that reads like pie crust, but with more depth. We just released our Float Tour long form video on youtube, we went to different provinces around the country, finding the best ingredients to turn into a Graham Float. Check it out! Ingredients: Pandan Cream: 2 bundles pandan leaves, cleaned - or pandan essence 250mL cream ⅓ cup condensed milk 1 cup whipping cream, whipped Coconut Filling: 2 cups young coconut strips ¼ cup white sugar 1 cup buko juice 150mL coconut cream 3 tbsp cornstarch slurry Pinch of salt 1 pack MY San Grahams Honey Crackers Procedure: Simmer pandan leaves and cream for 1 minute. Blend until the cream gets color and squeeze out the cream with a cheesecloth. Cool down completely and mix in with condensed milk. Fold into whipped cream. In a pan, mix all the ingredients and simmer until thick. Cool down completely. 3. Prepare your base by layering M.Y. San Grahams Honey Crackers at the bottom of your container. Layer: grahams, coconut filling, and pandan cream. Buko pie in a graham float. Who would've thought? What can M.Y. San Grahams do next?

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Wednesday 19 August 2026 07:52:54 GMT