Reggie Aspiras


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.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s