Buko Pandan Salad

 

Ingredients

• gulaman
• 2 cups young coconut, shredded
• 1 (12 ounces) Nata de coco
• 1 (12 ounces) Kaong
• 1 (14 ounces) table cream
• 1 (14 ounces) sweetened condensed milk
• 2 to 3 drops pandan extract

For the Gulaman

• 2 bars (.70 ounce) green agar-agar
• 3 cups young coconut juice
• 1 cup sugar
• 2 to 3 drops pandan extract

Instructions

1. In a large bowl, combine gulaman, young shredded coconut, nata de coco, kaong, table cream and condensed milk. Add about 2 to 3 drops pandan extract and stir to distribute flavor and color. Chill for about 1 to 2 hours.

For the Gulaman

1. In a pot, soak agar agar in coconut juice for about 30 minutes. Bring to a boil over medium heat and cook, stirring regularly, until agar agar melts.
2. Add sugar and stir to dissolve. Continue to cook for about 10 to 15 minutes or until agar agar is completely melted. Add pandan extract and stir to combine.
3. Remove from heat. Pour into a flat dish and allow to cool until agar agar is set and hardened. Cut into ½-inch cubes.

Source: Kawaling Pinoy