← Nouns Cooking · Dessert Parlour

Ingredients

• 750 ml coconut water (or plain water)
• 6 pandan leaves (or ½ tsp pandan extract), knotted
• 100 g Sugar
• 2 tsp Agar agar powder
• 80 g small tapioca pearls
• 300 g young coconut flesh (buko), fresh or frozen, cut into strips
• 150 g Nata de coco (coconut gel), drained
• 150 g kaong (sugar palm fruit) in syrup, drained
• 250 ml table cream or single cream, chilled
• 200 g Condensed milk, chilled

Method

1. Simmer the coconut water and pandan leaves over low heat for 10 min to infuse, then remove the leaves.
2. Whisk in the sugar and agar, bring to the boil and let it bubble for 2 min, stirring. Pour into a shallow dish and leave to set at room temperature, about 30 min, then chill.
3. Meanwhile boil the tapioca pearls in plenty of water for 10–12 min, until clear. Drain and rinse in cold water.
4. Cut the set pandan jelly into small cubes.
5. In a large bowl, mix the cream and condensed milk. Fold in the jelly, tapioca, young coconut, nata de coco and kaong.
6. Chill for at least 2 hours, until very cold, and serve in small bowls.

Tips

• Frozen shredded young coconut from Asian shops works perfectly; thaw and drain it first.
• Agar keeps it vegetarian; traditional green gulaman bars are also agar-based.

Sources

Written in our own words after cross-checking these recipes:

Foxy Folksy Panlasang Pinoy