• 9 pandan leaves frozen,thawed cut about 2 inches or, 3 TEASPOONS OF pandan extract
  • 4½ cups of coconut juice
  • 3 packets Know Non flavored gelatin
  • 1 can 7.6 oz Heavy Nestle' Cream
  • 1 can 12 oz condensed milk
  • 2½ cups to 3 cups of young coconut, shredded
  • 1 bottle 12 oz White Sago,drained and washed to remove sweetness
  1. Shred coconut meat and set aside. Do not discard coconut water for the gelatin mixture.
  2. Prepare the flavored gelatin. It is up to you, how to do this, but in my part,I boiled 1½ cups of coconut juice and the 3 pieces thawed pandan leaves. Discard leaves then I add the knox gelatin and the green food color and pour it in an 8 x8 square pAN and refrigerate until firm, about 4 hours. I repeat the process for the blue and red colors.
OR, YOU CAN boil the 4½ cup of coconut juice with 9 thawed and cut pandan leaves. Divide the water in 1½ cups per pan and add in 1 packet of Knox gelatin in each pan and add 1 /2 teaspoon of the food color of your choice and refrigerate mixture until firm- about 4 hours.
  1. When gelatin is ready and firm, slice into small cubes and set aside.
  2. In a medium sized bowl, mix the condense milk and Heavy Nestle' cream. Add in the coconut meat.sago and the gelatin. Gently mix and cover container. Refrigerate and serve cold.
Recipe by The Skinny Pot at https://theskinnypot.com/buko-pandan-salad-recipes-in-3-colors-no-agar-agar/