Buko Pandan (Gluten-Free)

Ingredients

• 4 cups Young Coconut Meat
• 2 tablespoons Agar-Agar Powder
• 1 teaspoon Pandan Extract
• 4 cups Water
• 1 can Sweetened Condensed Milk
• 1 can All-Purpose Cream
• 1/2 cup Sugar

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

Instructions

1. 1In a large heavy-bottomed pot, combine the 4 cups of water, 2 tablespoons of agar-agar powder, 1/2 cup of sugar, and 1 teaspoon of pandan extract. Stir these ingredients together until they are well mixed.
2. 2Place the pot over medium-high heat and bring the mixture to a rolling boil (100°C / 100°C), stirring constantly. Once boiling, reduce the heat to medium-low and maintain a gentle simmer (85-96.11°C / 85-96°C) for 5 minutes, stirring frequently, until the agar-agar powder and sugar are fully dissolved and the mixture appears clear.
3. 3Carefully pour the hot agar-agar mixture into a mold or shallow dish. Allow it to cool at room temperature for at least 30 minutes, then transfer it to the refrigerator to chill for at least 2 hours, or until it is completely firm and set.
4. 4Once the agar-agar mixture is completely firm, gently unmold it onto a clean cutting board. Using a sharp knife, cut the set agar-agar into 1.27 cm cubes.
5. 5In a large mixing bowl, combine the cut 1.27 cm agar-agar cubes, the 4 cups of young coconut meat, the 1 can of sweetened condensed milk, and the 1 can of all-purpose cream. Stir gently with a spoon or spatula until all ingredients are evenly distributed.
6. 6Cover the bowl with plastic wrap and place it in the refrigerator to chill for at least 2 hours. This chilling time allows the flavors to meld and ensures the dessert is refreshingly cold before serving.

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