INGREDIENTS:

• juice and meat from 2 pieces buko
• 4 pandan leaves
• 2 boxes unflavored green gulaman
• 1 (250-ml) pack all-purpose cream
• 1/4 cup condensed milk
• 1 (836-gram) can fruit cocktail, drained well
• 1/2 cup nata de coco, drained well
• 3/4 cup red kaong, drained well

INSTRUCTIONS:

1. Cut buko meat into squares; set aside. Combine buko juice with enough water to make 31/2 cups of liquid. Pour mixture into a saucepan and add pandan leaves. Simmer for 10 minutes.
2. Turn off heat. Remove pandan and add gulaman powder. Bring to a boil, stirring until powder is completely dissolved. Pour into an 8x12-inch pan. Let cool slightly, then place in the refrigerator to set.
3. Cut into cubes. Set aside.
4. In a large bowl, mix together cream and condensed milk. Add fruit cocktail, nata de coco, red kaong, gulaman cubes, and buko meat. Transfer to a serving container, cover, and keep chilled in the refrigerator. Serve cold.