Creamy Buko Pandan Salad

Directions

1. In a cooking pot, put 2 cups water and dissolve the jelly powder. Stir and let the powder dissolve completely.
2. Put over medium low fire. Stir constantly
3. When it starts to boil, put pandan leaves and sugar. Continue to stir to avoid burning.
4. Let it boil for 4 minutes more. Ensure that the sugar is completely dissolved.
5. Remove the pandan leaves. Turn off the heat and transfer to molders. Let it cool.
6. Once cooled, slice the jelly into dice and set aside for later.
7. In a big bowl, mix all purpose cream and condensed milk. Stir until fully incorporated.
8. Carefully add the diced jelly, shredded fresh coconut meat, cheese, sago and nata de coco. stir until all is fully incorporated.
9. Put in the fridge for about 2 hours before serving!