Buko Pandan Salad

Step 1

In a pot, bring 1 liter of water to boil. Add the small sago or tapioca pearls and cook for 15 minutes or until translucent. (Check package instructions.) Stir occasionally to prevent from sticking together.

Step 2

Turn off heat and strain the sago pearls using a fine sieve. Rinse thoroughly until the sago or tapioca pearls are no longer hot to touch. Set aside.

Step 3

In a pot, add coconut juice and dissolve the jelly powder or gulaman. Add the sugar and pandan leaves and bring it to boil while stirring constantly.

Step 4

Once it boils, remove from heat and pour into a square pan and let cool to set. You may place it in the fridge to fasten the process. Once ready, cut the gelatin into cubes.

Step 5

In a big bowl, add the cream and sweetened condensed milk and stir until well blended.  Add the coconut strips, tapioca pearls, pandan jelly cubes, kaong and nata de coco and gently mix until well combined. (see Note 3)

Step 6

Cover bowl and leave it in the fridge to chill or transfer to another container if planning to freeze.