BUKO PANDAN

Ingredients

• bunch pandan leaves or pandan extract, see notes▢3 cups water
• 3 oz unflavoured gelatine see notes
• ½ cup condensed milk adjust to taste
• ½ cup table cream adjust to taste
• 12 oz shredded young coconut meat see notes
• 12 oz cooked tapioca pearls in syrup drained, see notes

Instructions 

1. Add pandan leaves to a pot filled with 3 cups of water and bring to a boil. Lower heat and simmer for 20 minutes.
2. Remove the pandan leaves then add the gelatine. Stir to dissolve and bring the mixture to a boil again. Follow package instructions.
3. Pour gelatine into an 8×8 baking pan or dish and allow to cool and set. When ready, cut into ½-1 inch cubes.
4. In a small bowl, stir condensed milk and table cream until combined.
5. In a larger bowl, add the rest of the ingredients: shredded coconut, tapioca pearls and your cubed gelatine. Pour half of your milk mixture and stir. At this point, you’ll want to taste your buko pandan to see how much more milk and cream you want to add. Add in small increments until you get the sweetness and consistency you desire.
6. Chill at least an hour before serving (see notes). Optional: top with ice cream!