Buko Pandan

Ingredients for Buko Pandan

• 2 green gulaman bars
• 3 cups young coconut juice
• 1 cup sugar
• 6 drops pandan extract, divided
• 2 cups shredded young coconut
• 2 cups cooked sago pearls
• 350 g green nata de coco
• 125 ml chilled fresh cream
• 400 g sweetened condensed milk

How to cook Buko Pandan

1. 1.Crumble gulaman bars into a pot with coconut juice; soak 30 minutes.
2. 2.Bring to a boil, reduce to medium, stir in sugar until dissolved, then cook on low for 10 minutes. Stir in 3 drops pandan extract.
3. 3.Strain into a flat container, cool, refrigerate until firm, then cut into small cubes.
4. 4.Combine gulaman, young coconut, sago, and nata de coco. Whip cream until thick, then mix in condensed milk and remaining pandan extract.
5. 5.Fold cream mixture through the coconut mixture and chill before serving.