Buko Pandan

Ingredients:

• 3 Pandan leaves – (must be cleaned well)
• 1-2 Bags Frozen Buko (if you're in the US) (young coconut) not too hard, not too soft- Grated to stripes
• 2 small cans of Nestle Cream or table cream
• 1 medium can of Condensed milk
• 2 bars of Green Gulaman (agar-agar)
• 8 cups of water (for melting the gulaman)
• 1 1/2 cup tapioca pearl
• Vanilla Ice cream (for toppings)

Buko Pandan Salad Preparation:

• Boil water together with 3 pandan leaves that are individually twisted to break the fibers and expose the juice. Simmer for 20 minutes.
• Before adding 2 bars of gulaman, make sure you remove the pandan leaves and check if the remaining water is equal to 8 cups – 1 bar of gulaman is good for 4 cups of liquid. If it is not 8 cups, less will mean hard gulaman and more than 8 cups will result in mushy soft gulaman. But if you want a hard gulaman, instead of using 8 cups of water, use only 6 cups of water. Same result but a little extra hard gulaman.
• Ensuring gulaman is well-dissolved stir well.
• Pour through a strainer into cooling trays. Wait till it cools and hardens, then put it in fridge.
• While waiting for the gulaman to harden, mix the grated buko with the 2 cans of cream and 1 can of condensed milk. (or 1/2 can of condensed milk) if you prefer not too sweet.
• Add tapioca pearl and mix well.
• Get gulaman from the fridge and cut into cubes.
• Mix with buko and tapioca mixture and topped with Vanilla ice cream.
  Enjoy and I'm sure you will love it!!!