At every Filipino gathering in my childhood memory, the dessert table would almost always include a platter of sapin sapin. It's a tri-colored jiggly cake, made from sticky rice flour. Colorful layers of purple, orange/yellow, and white would have any child expecting to taste something as exciting as Fruit Loops. Instead, it always just tasted plainly of rice and coconut. Each time I tried a slice, I anticipated a different outcome, only to be disappointed. It wasn't until my twenties, when attending my boyfriend JP's family gather-ings, that sapin sapin hit differently. That's because it wasn't the usual sapin sapin bought from the take-out section of a Filipino turo-turo (cafeteria style) restaurant. It was Auntie Lita's homemade sapin sapin, prepared the traditional way with not just three different colors, but three different fla-vors: coconut, jackfruit, and ube. Each flavor stands on its own but complements the next-creamy and nutty coco-nut, funky-tropical and bubblegum-like jackfruit, then milky-earthy ube. This late discovery is the origin story of Wanderlust's Filipino Neapolitan ice cream.