In a saucepan over medium-low heat, combine cornstarch with coconut juice. Stir until dissolved and until the mixture thickens like syrup.
In a bowl combine cornstarch mixture, condensed milk, syrup, half of the monggo, and salt then mix well.
Pour mixtures into molds, add popsicle sticks, and freeze overnight.
In a saucepan over medium-low heat, combine cornstarch with coconut juice. Stir until dissolved and until the mixture thickens like syrup.
In a bowl combine cornstarch mixture, condensed milk, syrup, half of the langka, and salt then mix well.
Pour mixtures into molds, add popsicle sticks, and freeze overnight.
In a saucepan over medium-low heat, combine cornstarch with coconut juice. Stir until dissolved and until the mixture thickens like syrup.
In a bowl combine cornstarch mixture, condensed milk, and salt then mix well.
Pour mixtures into molds, add popsicle sticks, and freeze overnight.
In a non-stick pan, toast pinipig until crunchy.
Melt chocolate with coconut oil in the microwave until smooth. Mix in toasted pinipig into chocolate
Remove popsicles from molds and dip in chocolate.
Sprinkle more pinipig onto chocolate before it hardens if desired.