Ingredients

• 2 packs graham crackers
• 1 can, 410 ml Angel Kremdensada, chilled
• 1 tbsp violet food coloring
• ¾ cup sweetened coconut meat (hinti)

How to make Hinti

1. In a small pan, melt 200g brown sugar over low to medium heat until it reaches a syrupy consistency.
2. Add 400g freshly grated coconut (niyog). 
3. Continue cooking while mixing until fully incorporated. 
4. Set aside to cool. 

Procedure

1. In a bowl, whip chilled Angel Kremdensada until light and fluffy. Add the hinti and violet food coloring. Mix evenly.
2. To assemble, lay the graham crackers at the bottom of the container.
3. Pour in the cream mixture. Spread it evenly using an offset spatula.
4. Place another layer of graham crackers on top to form a sandwich. 
5. Freeze overnight.