Buko Pandan with Young Coconut, Sago and Pandan Jelly

11 ingredients

12 steps

What you need

1 sachet pandan-flavored gulaman powder, agar-based green jelly mix, about 25 g
water, for the jelly, the amount the packet asks for (usually 1-1.5 l)
coconut water, from the young coconuts, optional, replaces part of the jelly water
1 tbsp white sugar, plus more to taste
3 tsp pandan extract
150 g (1 cup) small tapioca pearls, sago, uncooked
300 g (2 cups) young coconut meat, buko, cut into thin strips; thawed frozen strips work
1 can sweetened condensed milk, about 390 g
1 can evaporated milk, about 370 ml
250 ml (1 cup) all-purpose cream, or table cream
ice cubes, for serving, optional

Restated from the original video

1
Put the gulaman powder and sugar in a saucepan. Pour in the jelly water, using coconut water for part of it if available, and stir until no lumps remain.
2
Bring to a gentle boil over medium heat, stirring all the time, and let it bubble until the powder has fully dissolved, 1-2 min.
3
Take the pan off the heat and stir in 2 tsp of the pandan extract.
4
Pour into a shallow dish and leave to set, about 30 min at room temperature or less in the fridge.
5
Cut the firm jelly into 1 cm (1/2 in) cubes.
6
Bring a large pot of water to a boil, add the tapioca pearls and simmer, stirring often so they do not clump, until they turn clear with no white dot left, about 20 min.
7
Drain the pearls in a sieve, rinse them under cold water and let them cool.
8
In a large bowl, stir the condensed milk, evaporated milk and cream together until smooth.
9
Fold in the coconut strips, cooled pearls and jelly cubes.
10
Taste, then add the remaining pandan extract or a little more sugar if needed.
11
Cover and chill for at least 1 hour, until very cold.
12
Spoon into cups and serve cold, with ice on hot days.

Imported from yummyfood.ph. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.