Cover and refrigerate for 3 hours or overnight before serving. Add gulaman, coconut strips, nata de coco, sago and pandan flavoring essence then mix. In a large bowl, combine all purpose cream and condensed milk then mix until well blended. Chill before serving or preferably overnight. Prepare gulaman based on package instructions.

Just like the Filipino Fruit Salad, this, too. In a large bowl, combine the macapuno, cubes green gulaman, nata de coco, and the cooled cream mixture. Buko Pandan is that unusual green gelatin dessert salad with coconut(buko) strips, in a semi-sweet, rich cream.Take out chill gulaman and cut into 1 cm.Remove from heat and let it cool completely. Stir occasionally until thickened a bit (not too thick). Cook in a double boiler (a cooking utensil consisting of two nested pans, designed to allow slow, even cooking of food in the upper pan by the action of water boiling in the lower pan). In a saucepan, put thick cream, condensed milk and eggyolks.Transfer into pan trays and let it cool and hardens. Pour gelatin mixture into a 9X13 inch dish. Boil water together with the pandan leaves (twisted to expose the juice). Ingredients 1 package gelatin, (3.35oz /95 g) pandan flavor 3 frozen shredded young coconut, (16oz/454g) thawed and drained 1 can nestle cream or carnation thick cream ½ cup sweetened condensed milk Instructions Cook the gelatin according to packet directions.1 small bottle macapuno (drained) or 3-5 cups grated fresh buko (young coconut meat) REFRESHING With this Brisbane summer heat that we are having, this Buko Pandan Dessert will definitely lift your spirit up and cools you down.1/2-3/4 can condensed milk (adjust to your taste preference).

Buko pandan recipe