INGREDIENTS:
- 5 Young Buko/Coconut
- 2 packs of Green Gelatin
- 1 can (325gms) of Condensed Milk
- 1 can (325gms) of Nestle Whip Cream
- Pandan Leaves or Pandan flavor Syrup
- 1 bottle (250gms) of Macapuno
HOW TO COOK:
- On a caserole, boil 4 cups of water and add the Pandan Leaves or the pandan flavor syrup. When water is boiling pour the 2 packs of gelatin.
- Get a baking pan or any tupperware that is an inch thick and pour the cooked gelatin at least half inch thick and set aside to get cold .
- While waiting for the gelatin to get cold, open the buko and start grating it. Set aside the buko juice. (Put in fridge and you can drink it later on ???? )
- By now the gelatin is cold and hard. Start slicing it by a spatula or a knife according to your desired size.
- Get a salad bowl and mix all ingredients together. Before you mix the Macapuno, make sure that you drained the juice. We don’t want our Buko Pandan look like a soup.
SOURCE: pinoyfoodrecipe.blogspot.com
IMAGE: recipehubs.com
