Buko pandan

Ingredients

• 2 bars (.70 ounce) green agar-agar, shredded to very small pieces

• 3 cups coconut juice

• 1 cup sugar

• 4 drops pandan extract

• 2 cups shredded young coconut

• 1 bottle (12 ounces) Nata de coco, drained

• 1 bottle (12 ounces) Kaong, drained

• 1 can (14 ounces) table cream

• 1 can (14 ounces) sweetened condensed milk

Instructions

1. In a pot, combine agar-agar and coconut juice and soak for about 30 minutes. 

2. Bring to a boil over medium heat and cook, stirring regularly, until agar-agar is melted.

3. Add sugar and stir to dissolve. Continue to cook for about 10 to 15 minutes or until agar-agar is completely dissolved. 

4. Add 2 drops of pandan extract and stir to combine.

5. Remove from heat and carefully pour into a flat dish. Allow to cool until gulaman is set and hardened. Cut into ½-inch cubes.

6. In a large bowl, combine gulaman, young shredded coconut, nata de coco, kaong, table cream, and condensed milk. 

7. Add about 2 to 3 drops pandan extract and stir to distribute flavor and color. Chill for about 1 to 2 hours. Serve cold.