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Home » Cakes and Desserts » Black Sambo Recipe

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How to prepare Black Sambo

Have you tried eating Black Sambo?

Black Sambo is one of the best Christmas Dessert, my family love it so much… We always prepare this on Christmas and you can even make this as a gift to your family friends.  Black Sambo Recipes are very affordable and easy to prepare.

Black Sambo is a two layered gelatin (you can also prepare a 4 layer) made of creamy milk and Chocolate. You can use circular shape molds or rectangular, we used a rectangular shape mold for this preparation.

Pinoy Recipe will show you the preparation of this irresistible Black Sambo dessert…. See the recipe below.

black sambo recipe

Here’s the Video of this recipe:

Black Sambo Dessert Preparation and Cooking Instructions:

black sambo recipe

Black Sambo Recipe
Recipe type: Dessert
Cuisine: Filipino
Choco Layer:
  • 1 can evaporated milk (big)
  • 1 cup white sugar
  • 2 packs of Knox unflavored Gelatin, let it bloom in ½ cup cold water
  • ½ cup Pure Dutch Cocoa or Hersheys unsweetened powder, dissolved in ⅓ cup hot water
Cream Layer:
  • 1 cup water
  • 2 packs of Knox unflavored Gelatin
  • 1 can of condensed milk (big)
  • 1 can of Nestle Cream (big)
First Layer:
  1. In a bowl melt 2 packs of Knox in ½ cup cold water.
  2. In a separate bowl dilute cocoa powder in ⅓ cup hot water and stir.
  3. In a saucepan heat evaporated milk, on a low fire and add white sugar and stir until sugar dissolves.
  4. Add the melted cocoa and continue to stir until well blended, and lastly add in the knox mixture and stir continuously until dissolves and fire off.
  5. Let it cool by stirring patiently before placing in the container.
  6. Freeze for 20 minutes and refrigerate for 2 hours.
Second Layer:
  1. In a saucepan heat a cup of water over a low fire and pour 1 pack of knox at a time and stir vigorously to dissolve the gelatin completely.
  2. Add 1 can of condensed milk and stir until well blended.
  3. And lastly pour in a can of nestle cream and keep stirring to dilute the cream, fire off.
  4. Keep on stirring until it cools down completely before adding to your choco layer.
  5. Refrigerate for another 3 to 4 hours for a best results.


To serve Black Sambo, drizzle Hershey’s Chocolate Syrup on top of each slice.

This is the ready to serve Black Sambo

black sambo dessert recipe

Published on: Dec 2, 2011

Updated on: July 14, 2016

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About the author:

Ed Joven is the owner of and Aspire Search Marketing an SEO and Web Marketing company. He loves Filipino Recipes and other Asian cuisines. Over the past 7 years Ed has provided SEO services to hundreds of online businesses. You can find him on Google+ , Twitter, Facebook and Pinterest.

Ed Joven – has written the posts on Filipino Recipes Portal.

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32 Responses

  1. jeri abayon

    December 23rd, 2014 at 11:39 pm


    Great … thanks for sharing…

  2. Giovanni Bagayas

    March 27th, 2016 at 7:01 am


    This is one of my favorite recipe.

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