Buko Pandan

Directions

1. 1
   dissolve gelatin and sugar in 1 1/2 cup water, and bring to boil.
2. 2
   add the remaining 1 1/2 cup water.
3. 3
   remove from heat and stir in the pandan essence and food color.
4. 4
   transfer into a flat container and refrigerate until firm (about 2-3 hours).
5. 5
   cut the gelatin into 1 inch cubes.
6. 6
   in a large bowl, whisk together all-purpose cream, milk and sweetened condensed milk.
7. 7
   stir in pandan essence.
8. 8
   drain off all the liquid from the buko meat before adding to the cream mixture.
9. 9
   gently mix in the gelatin.
10. 10
    serve chilled.