Ingredients:
8 leaves of Pandan – (must be cleaned well)
5 young coconut meat, thawed and drained
10 cups of water
3 small cans of all purpose cream
1 medium can of condensed milk
2 bars of green gulaman (or unflavored gelatin)
1 3/4 Cups Sugar (more if you want it sweeter)
1 cup kaong (optional)
(note: if Pandan leaves are not available, you may use Pandan flavoring)
Let's Cook:
Boil water together with 8 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.
Ensure that the gulaman is well-dissolved, stir well.
Add sugar while mixing. Do this for 5 minutes or more to properly dissolve the sugar.
Pour through a strainer into cooling trays. Wait till it cools and hardens, then put in fridge.
Meanwhile, mix the grated buko with the 3 cans of cream and 1 can of condensed milk.
Add kaong if you prefer.
Get gulaman from ref and cut into 1 cm cubes.
Mix with buko mixture.
Image Source: http://www.angsarap.net/
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