The Jelly (for 20x10 cm baking dish):
250ml unsweetened coconut water, divided
10gr gelatin powder
3ml buko pandan extract
7gr brown sugar
For the Buko Pandan:
30ml unsweetened coconut cream
30ml sweetened condensed coconut milk (regular condensed milk works too)
175gr bottle nata de coco, rinsed
175gr bottle macapuno
Pour 1/4 of the coconut water into a medium heatproof bowl and evenly sprinkle gelatin over surface. Set aside.
In a small saucepan, bring remaining coconut water to a boil over high heat. Add extract and brown sugar and whisk until sugar is completely dissolved.
Add coconut water mixture to gelatin mixture and whisk until gelatin is fully dissolved.
Transfer mixture to your baking dish and let cool at room temperature for 45 minutes. Cover and refrigerate until fully set, at least 3 hours. Using a sharp knife, portion jelly into 2.5-inch squares and refrigerate until ready to use.
In a large bowl, whisk together coconut cream and condensed coconut milk until properly mixed. Add nata de coco, macapuno, and jelly squares. Using a spatula, fold ingredients together, take care to no destory the jelly squares. Cover and refrigerate for about 1 hour, or freeze it for a different texture!
250ml unsweetened coconut water, divided
10gr gelatin powder
3ml buko pandan extract
7gr brown sugar
For the Buko Pandan:
30ml unsweetened coconut cream
30ml sweetened condensed coconut milk (regular condensed milk works too)
175gr bottle nata de coco, rinsed
175gr bottle macapuno
Pour 1/4 of the coconut water into a medium heatproof bowl and evenly sprinkle gelatin over surface. Set aside.
In a small saucepan, bring remaining coconut water to a boil over high heat. Add extract and brown sugar and whisk until sugar is completely dissolved.
Add coconut water mixture to gelatin mixture and whisk until gelatin is fully dissolved.
Transfer mixture to your baking dish and let cool at room temperature for 45 minutes. Cover and refrigerate until fully set, at least 3 hours. Using a sharp knife, portion jelly into 2.5-inch squares and refrigerate until ready to use.
In a large bowl, whisk together coconut cream and condensed coconut milk until properly mixed. Add nata de coco, macapuno, and jelly squares. Using a spatula, fold ingredients together, take care to no destory the jelly squares. Cover and refrigerate for about 1 hour, or freeze it for a different texture!