Filipino Buko Pandan Salad

In a medium saucepan, combine the green gelatin powder, 3 cups of water, and 0.5 cup of sugar. Whisk until the gelatin and sugar are fully dissolved.

Heat the mixture over medium heat, stirring constantly, until it comes to a gentle boil. Reduce heat and simmer for 1 minute, then remove from heat.

Pour the gelatin mixture into a shallow dish or pan (approximately 8x8 inches) and let it cool completely at room temperature. Once cooled, refrigerate for at least 2 hours, or until firm.

Once the gelatin is firm, cut it into small cubes, about 1/2 inch in size.

In a large mixing bowl, combine the chilled all-purpose cream and the sweetened condensed milk. Whisk until well combined and smooth.

Gently fold in the drained young coconut meat strips and the cubed pandan gelatin into the cream mixture.

Cover the bowl and refrigerate the Buko Pandan Salad for at least 1 hour before serving to allow the flavors to meld and to ensure it is thoroughly chilled.