BUKO PANDAN RECIPE

INGREDIENTS:

• 1 1/2 liters (6 cups) coconut water
• 25 grams pandan flavored gulaman powder
• 750 grams shredded young coconut (from 4–5 coconuts)
• 2 boxes all purpose cream (about 2 cups/480 ml)
• 2 14 oz cans condensed milk (about 2 1/2 cups/600 ml)

PROCEDURE:

1. Combine the coconut water and gulaman powder in a casserole.
2. Bring the mixture to a boil while stirring constantly to dissolve the powder. Remove from the heat and pour onto a jelly roll pan or a mold.
3. Let it cool until the jelly solidifies. Cut into 1/2 inch cubes.
4. In a large bowl, combine the coconut meat, jelly cubes, cream, and condensed milk.
5. Cover and refrigerate for at least 2 hours before serving.