Classic Pinoy Buko Pandan Salad

Procedure

1. 1
   Prepare the Jelly: In a pot, combine 500mL of water, 50g of sugar, and 25g of Menu Magic Jelly Buko Pandan Stir until fully dissolved.
2. 2
   Bring to a rolling boil over medium heat, stirring constantly for 2–3 minutes.
3. 3
   Pour the hot green liquid into a flat rectangular tray. Let it cool, then refrigerate for 45 minutes until very firm.
4. 4
   Once set, cut the Menu Magic Jelly Buko Pandan into small, neat 1cm cubes.
5. 5
   Prepare the Dressing: In a large chilled mixing bowl, combine the all-purpose cream and condensed milk. Whisk until the mixture is thick, smooth, and slightly aerated.
6. 6
   Assembly: Gently fold in the shredded young coconut, green nata de coco, and cooked green sago.
7. 7
   Add the vibrant green Menu Magic Jelly Buko Pandan cubes and the cheese cubes (if using). Stir slowly to avoid breaking the jelly.
8. 8
   Cover the bowl and refrigerate for at least 4 hours—or ideally overnight—to allow the cream to thicken and the pandan flavor to infuse into the coconut.
9. 9
   Serve in chilled glass bowls, topped with a little extra shredded coconut or a sprig of mint for garnish.