Creamy Buko Pandan Salad
Ingredients
Scale
- 2 boxes of Buko Pandan Jelly, cooked according to package direction
- 1 large jar of Nata De Coco
- 2 (250ml) packs of Nestle Cream
- 1 can condensed milk
- Meat of 3 coconuts, shredded
- 3 cups of sago
Instructions
- Cut gelatin into cubes when it solidifies. Set aside.
- Strain Nata de Coco to remove the sugar syrup.
- Combine all the ingredients in a large bowl and mix well.
- You may put a few drops of creamy pandan extract for added flavor.
- Put in a container and chill for 4 hours in the fridge.
- Serve chilled.