Buko Pandan Ingredients :

6 coconuts 6 c. of cubed gelatin (approximately 2 boxes, prepared according to package directions) 1 c. of sweetened condensed milk2, well chilled 1 c. of all-purpose cream, well chilled

Split the coconut husks if the vendor has not done it for you. Using a teaspoon, gently scrape the coconut meat off. Toss the coconut meat and gelatin cubes in a large mixing bowl. In another mixing bowl, whip the chilled cream and sweetened condensed milk together. Pour into the coconut-gelatin mixture and toss. Chill until ready to serve. Notes:
1

To make pandan water, boil water with pandan leaves. Turn off the heat and allow the pandan to steep until the water cools. If pandan leaves are not available, bottled pandan flavoring may simply be added to the gelatin mixture during cooking.
2

Depending on the sweetness of the gelatin, you may have to reduce the amount of sweetened condensed milk.
Ingredients
8 leaves of Pandan - cleaned well 5 Buko (Coconut)not too hard, not too soft- Grated to strips Water from 5 Buko (approx. 10 cups) 3 small cans of Nestle Cream 1 medium can of Condensed Milk 2 bars of Green Gulaman 1 3/4 Cups Sugar (more if you want it sweeter) 1 cup Kaong (optional)

Preparation
1. 2. Boil buko water from 5 coconuts 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 coconut 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. Ensuring gulaman is welldissolved stir well. Add sugar while mixing. Do this for 5 minutes. 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.

3. 4. 5. 6.

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Put 2 cups of the buko pandan salad into one lunch box and give to Jojo Basug as a complement.

%%%%%%%%%%%%%%%%%%%%%%%%% Ingredients: 8 cups of water Pandan leaves Green gelatin powder 2 cans of evaporated milk 2 cans of condensed milk 1 can or pack of all-purpose cream 1 cup shredded young coconut meat 1/2 cup small sago 1 scoop fo vanilla ice cream (optional) Directions: 1. Boil about 8 cups of water 2. Wash pandan leaves and tie it into a knot. 3. Add pandan leaves to boiling water. 4. Dissolve 3 boxes of green gelatin powder in a cup of cold water then add to the boiling water. 5. Let it simmer for 5 minutes. 6. Strain the pandan leaves and put the simmered gelatin in a container. 7. Let it cool room temperature then put in fridge. 8. In a bowl, mix 2 cans of evaporated milk with 2 cans of condensed milk and a cup of all-purpose cream. 9. Add fresh or frozen shredded coconut in a bowl. 10. Mix it well. 11. Best served chilled