Buko Pandan (Coconut and Pandan Salad)

Ingredients

• 2 cups Young Coconut Meat (Buko)
• 1 package Pandan-flavored Gelatin
• 1 can (12oz) All-Purpose Cream
• 1/2 can (14oz) Sweetened Condensed Milk
• 1/2 cup Kaong (Sugar Palm Fruit), optional

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Take the already prepared and set 1 package Pandan-flavored Gelatin. Using a knife, carefully cut the gelatin into 1.27 cm cubes.
2. 2In a large mixing bowl, combine the 2 cups Young Coconut Meat (Buko), the cut pandan-flavored gelatin cubes, the 1 can (about 340 g) All-Purpose Cream, and the 1/2 can (about 400 g) Sweetened Condensed Milk.
3. 3If you are using the 1/2 cup Kaong (Sugar Palm Fruit), add it to the bowl now.
4. 4Gently stir all the ingredients together in the bowl using a spoon or spatula. Continue mixing until all components are evenly distributed throughout the cream mixture, being careful not to break the gelatin cubes into smaller pieces.
5. 5Cover the bowl tightly with a lid or plastic wrap to prevent air exposure.
6. 6Place the covered bowl in the refrigerator and chill for a minimum of 2 hours. This chilling period allows the flavors to meld together and ensures the salad is refreshingly cold when served.

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