Buko Pandan with Tapioca Pearls

Let's get started. We will cook first the Gulaman.

1. Preheat a cooking pot and follow the package label's cooking instructions to cook the gulaman.

2. In a cooking pot, add 1 tablespoon of white sugar and 2 tsp of pandan extract. Stir until the sugar and pandan gulaman powder dissolve completely.

3. Turn on the heat and bring to a soft boil, stirring constantly, until the desired consistency is reached.

4. Remove the gulaman gelatin from the heat and place it in a flat container.

5. To set the gulaman, leave it at room temperature to cool completely before cutting. Or you may put it in the fridge for a faster result. It takes only half an hour to cool completely.

6. Cut the gulaman into dices or any shape you want, according to your desired size, and set aside.

Let's cook the Tapioca Pearls "Sago".

1. In a pot, pour in 3 cups of water and bring to a boil. When the water is boiling, add 1 cup of uncooked sago tapioca pearls and boil for 20 minutes.

   It is recommended to keep stirring regularly to keep it from clumping and it will not stick together.

2. When your sago begins to turn transparent, it is cooked. Turn off the heat.

3. When the tapioca pearls are thoroughly cooked, pour them through a mesh strainer and set aside the cooked tapioca pearls "sago" and let them cool completely.

All the ingredients needed are set. Let's now make our delicious buko pandan desserts.

1. In a mixing bowl, add shredded young coconut strings, cooked tapioca pearls "sago", condensed milk, evaporated milk, nestle cream (optional), and mix until well combined.

2. Taste it and adjust the level of sweetness by adding some sugar as needed. To get more pandan flavour, just add a drop of buko pandan extract or essence.

3. Put the buko pandan dessert in the fridge and chill at least 1 hour before serving.

4. Transfer to individual serving cups, then add ice cubes and top with a scoop of ice-cream.

   Ice cream topping is optional.

5. Serve it for dessert. Share and enjoy!