Buko Pandan

Note: I know it's not the yummiest picture you've ever seen but I just snapped that as we were preparing our Christmas feast, so please bear with it.



Ingredients:

• buko (young coconut), cut into strips
  
• all-purpose cream
• condensed milk
• tiny tapioca balls (optional)

*** for the gelatin:

• gelatin powder (if you can find a green-colored one, better)
  
• pandan leaves
• water
• green food color
• sugar (optional)

Procedures:

• Ratio of ingredients - In a mixture of 6 young coconuts and 1 big tray of green gelatin, I used 2 tetra packs of all-purpose cream and 2 cans of condensed milk, the quantity of tapioca balls depends on you, you can put as much or as little as you want.

*** for the gelatin:

• In a cooking pot, mix 7 cups of water and gelatin powder, when it completely dissolves, add a few pandan leaves (be sure to clean the leaves thoroughly) and then cook in medium heat. Add the green food color if you happen to buy a clear gelatin but if you have it in green, just let it be. If you want to add some sugar, you can do so. Simmer for a few minutes and then bring it to a boil, remember to stir from time to time as it might stick in the pot if you don't.
• Pour the gelatin mixture in a shallow tray or baking dish and let it cool. Cut into cubes and set aside.

*** for the actual buko pandan:

• Mix all the ingredients (preferably in a big plastic canister with cover so you can freeze it), buko strips, gelatin cubes, tapioca balls, all-purpose cream, condensed milk.
  
• Taste test and do the necessary alterations if there's any.
• Chill and serve cold.
  

Tip: If you're going to serve your buko pandan frozen, I suggest you leave the tapioca balls out, it is fun to eat when it's gummy but when it's hard, it's kinda unappetizing.


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