Buko Pandan Salad



2 bars (.70 ounce) green agar-agar, shredded to very small pieces3 cups coconut juice1 cup sugar4 drops pandan extract2 cups shredded young coconut1 bottle (12 ounces) Nata de coco, drained1 bottle (12 ounces) Kaong, drained1 can (14 ounces) table cream1 can (14 ounces) sweetened condensed milk


- In a pot, combine agar agar and coconut juice and soak for about 30 minutes. - Bring to a boil over medium heat and cook, stirring regularly, until agar agar is melted.- Add sugar and stir to dissolve. Continue to cook for about 10 to 15 minutes or until agar agar is completely dissolved. - Add 2 drops of pandan extract and stir to combine.- Remove from heat and carefully pour into a flat dish. Allow to cool until gulaman is set and hardened. Cut into 1/2-inch cubes.- 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. Serve cold

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