Buko Pandan Salad

(Ala Niña Micah)

Ingredients:

2 packets of Green Unflavored Jelly

1.5 liters of room temp water

200 grams white sugar

5-7 pandan leaves

4-5 cups of shredded young coconut meat

2 regular cans condensed milk (doreen or milkmaid only!)

2 regular packs all purpose cream (nestle)

1 regular cheese (eden; diced)

Procedure:

For the Jelly:

Dissolve the jelly in the water in a cooking ware. (Alternative: bloom the jelly in a cup of
water before mixing it with the rest of water.) Mix the sugar until dissolved. Add the pandan
leaves. (You can just put it in the mixture or grind the pandan leaves in a blender to extract
more flavor.) Turn on the fire in medium heat. Wait until it boils. Stir gradually and simmer for
atleast 3 mins. Then, strain the mixture upon filing the molders to make sure that there will no
lumps and residue from the pandan leaves.) Set aside until firm. Cut into desired shape and size.

For the Dressing:

Put the cream and condensed milk in a bowl until well-combined.

For the Salad:

Fold the rest of the ingredients in the cream and condensed milk mixture. Cool in the
chiller for atleast 2 hours and enjoy!