Description
A light and refreshing dessert that captures the essence of tropical flavors, combining coconut juice, pandan extract, and agar-agar for a delightful dish.
Ingredients
- 2 bars (0.70 ounces each) green agar-agar, shredded
- 3 cups coconut juice
- 1 cup sugar
- 4 drops pandan extract
- 2 cups shredded young coconut
- 1 bottle (12 ounces) Nata de coco, drained
- 1 bottle (12 ounces) Kaong, drained
- 1 can (14 ounces) table cream
- 1 can (14 ounces) sweetened condensed milk
Instructions
- Combine the shredded agar-agar and coconut juice in a pot, soaking for about 30 minutes.
- Bring to a boil over medium heat, stirring regularly until the agar-agar melts completely.
- Add sugar and continue stirring until it dissolves, cooking for another 10-15 minutes.
- Stir in two drops of pandan extract to blend the flavors.
- Remove from heat and pour the mixture into a flat dish. Allow to cool until the gulaman sets and hardens.
- Cut the set gulaman into 1/2-inch cubes.
- Combine the gulaman cubes with shredded coconut, Nata de coco, Kaong, table cream, and sweetened condensed milk in a large bowl.
- Add 2-3 drops of pandan extract and stir to distribute flavor and color.
- Chill the salad for about 1 to 2 hours before serving cold.
Notes
Ensure that all ingredients are fresh for the best flavor. Serve in clear bowls for a vibrant presentation.