In a medium-sized pitcher, add 800 ml coconut water, and pandan powder and mix until well combined. Listed below are all the ingredients you will need:

Storage: Store in the fridge for up to 1 week.Milk substitutions: Use your favorite plant-based milk like almond milk, macadamia milk, or even coconut milk works!.Once it’s cooled, strain the syrup with a fine sieve. Cubes of gelatin naturally colored and flavored by pandan leaves and bound by coconut milk, cream and condensed milk. Turn the fire to low, then cover, and infuse for 20 minutes. Then in a saucepan over high heat, mix in ½ cup water and ½ cup sugar, then 25 pandan leaves, and cook until sugar dissolves. The taste of pandan has been described as floral, sweet, grassy, as well as like vanilla. It is a common flavor combination in the Philippines and can also be found in buko pandan cake.

Refrigerate for at least 4 hours or place in the freezer for 1 hour. Mix until all the ingredients are properly distributed. Add sweetened condensed milk and table cream.

Gently stir to distribute the ingredients. I f you can’t get pandan powder or syrup, make your own! First find pandan leaves, which you can get at your local Asian market, frozen or dried pandan leaves will be easier to find compared to fresh ones. Buko pandan salad from the Philippines mixes gulaman cubes flavored with pandan leaf extracts with young coconut (buko). In a mixing bowl, combine young coconut, kaong, nata de coco, pineapple chunks, and fruit cocktail.The Pandan leaf is not usually eaten but flavors the food and has an incredibly sweet and mild aroma. It’s a leaf that is used in dessert or savory dishes in the Southeast Asia countries like the Philippines to name a few.