Buko Pandan Salad Recipe

INGREDIENTS: 

• 1 1/2 cups young coconut meat strips
• 1 cup ripe mango, sliced (optional)
• 1 pack (24g) unflavored  green gelatin, cooked according to package instructions and cut into 1/2 inch cubes
• 1/2 cup tapioca pearls, cooked (optional)
• 1 cup coconut gel (nata de coco), (optional)
• 1 can (390g) condensed milk
• 1 can (558g) evaporated milk
• 1 pack (250mL) all-purpose cream
• 1/2 teaspoon pandan extract

PROCEDURE:

1. In a large bowl, put the coconut strips first.
2. Add the gelatin slices, coconut gel, mango, tapioca pearls and the rest of the ingredients. Mix well.
3. Refrigerate for atleast 1 hour.
4. Transfer to cups or bowls.
5. Serve chilled. Share and enjoy!