4packs frozen shredded young coconutthawed and drained
2bars green Agar Agar*see notes if using powdered agar-agar
4cupscoconut water*see notes
2pandan leaves or a few drops of pandan flavoring
1can300ml condensed milk
2cans170ml each thick cream (Carnation)or use whipping cream***
Shred the agar-agar in a medium pan. Add pandan leaves, coconut water and sugar and let it soak for 30 minutes. Bring mixture to a boil and cook for 10 minutes. Discard pandan leaves and strain mixture to a heat proof container (I used a rectangular pyrex dish). Set aside to cool (and set) and cut into cubes.
In a large mixing bowl, add the drained buko (young coconut), gulaman (coconut jelly), condensed milk and cream. Mix well to combine. You can add a few drops of pandan extract/paste if you prefer a tinge of green on the cream.
Cover and refrigerate for a few hours. Serve chilled.
*Agar-agar usually comes in two forms - bar or powder and instructions for preparation vary. For the powdered one, reduce the amount of liquid required in the package directions by 1 to 2 cups (depending on how firm you want your gulaman). Refer to the instructions below on sugar amounts.**If using water instead of coconut water, increase the sugar amount to 3 tablespoons.***Heavy whipping cream (33-35%mf) can be used if you can’t find canned thick table cream. Use about 1 ½ cups or add more for a creamier salad.