Reggie Aspiras

BUCO PANDAN SALAD

BUKO PANDAN SALAD
by Reggie Aspiras

3 c juice from young coconut
2 c pandan water
1 c sugar
1 ½ sticks local gelatin

To make pandan water:
Put five fresh pandan leaves, snipped with 1 cup hot water in a blender. After blending, strain the leaves and use the water to cook the gelatin with.

To make the gelatin:
Bring the coconut juice, pandan water and sugar to a boil. Add the gelatin and stir until completely dissolved. Strain. Let set. Slice to desired sizes. Set aside. Make the coconut cream dressing.

Coconut cream dressing
1 c shaved coconut
2 c thick cream
1 c condensed milk

Combine coconut, cream and condensed milk in a bowl. Mix until well blended. Add gelatin, refrigerate before serving.

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