Buko Pandan Salad

INGREDIENTS:

• 2 cups young coconut strips (Buko)
• 2 cans condensed milk (big can, about 388ml a can)
• 3 cans nestle cream (small can about 120ml each can)
• 1 pack powdered gelatin bukopandan flavor (i used Mr. Gulaman brand)
• 6 cups water
• 3 drops green food coloring
• 2 cups small tapioca pearls, cooked (optional)

INSTRUCTIONS:

1. Combine water and powdered gelatin then stir using a spoon.
2. Add food coloring then stir until everything is evenly distributed.
3. Heat a saucepan and pour-in the mixture. Bring to a boil while continuously stirring.
4. Turn off the heat and transfer the mixture to a mold. Allow the temperature to cool. The texture of the mixture should be firm once cooled. You may also place this inside the refrigerator for faster results (allow the temperature to go down before putting-in the refrigerator).
5. Combine condensed milk, table cream or nestle cream, tapioca pearls, and young coconut then mix well. Allow the texture to thicken by chilling in the refrigerator or freezer for a few hours.
6. Slice the firm gelatin into 1 inch cubes then combine with the condensed milk-cream-young coconut-tapioca mixture.
7. Serve for dessert. Share and enjoy!

Source: Lucky Mom

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