Creamy, cool, and super yummy with every slurp!
In a bowl, mix together sago, coconut cream, sweetened condensed milk, and pandan extract. Set aside to chill in refrigerator.
In a saucepan over medium heat, combine water and panutsa and stir until it forms a syrup. Allow to cool. Get glass from freezer and carefully pour a little panutsa syrup whilst rotating the glass to lightly coat. Place glass upright for syrup to drip naturally.
Position pandan leaves on one side of a chilled tall glass. Add macapuno strips to form the base of the guinomis.
Add a cup of shaved ice, then a layer of green sago mixture. Add the remaining half of shaved ice. Pour coconut milk and top guinomis with toasted pinipig flakes. Serve and enjoy!