Fake Buco, Real Pandan

Yes it’s a counterfeit, the young coconut meat is nothing but a second rate, trying hard copy cat. Don’t blame on me, coconut is so expensive in the city, and more expensive if you’re looking for the tender coconut meat. So I invented a cheaper substitute for this recipe.

For the bogus coconut meat:
24 grams unflavored, white jelly powder mix
5 cups water, room temperature
1 cup white sugar

For pandan jelly:
24 grams unflavored, green jelly powder mix
6 cups of water, room temperature
8 pandan leaves, clean it well
2 cups white sugar

And the remaining ingredients:
340 grams nata de coco in heavy syrup, drained
2 cups cooked unsweetened small sago pearl
1 can (850g) Pineapple chunks in heavy syrup, drained
1 cup filled cheese, cubed
1 can (390g) condensed milk
2 cans (300g) all purpose cream

For fake coconut meat:
In a casserole gradually sprinkle the jelly powder into the water while stirring constantly. Dissolve it completely before turning the stove on. Heat it. The technique for a rubbery and coconut meat like consistency is keep on stirring the mix until it near boil. Add the sugar gradually until it completely dissolved. Dip a spoon into the mixture to try if you got it right. The jelly will coat the spoon and will instantly become firm. Pour jelly in a square bowl. Let it set in a room temperature. Use the “pangkayod ng buko o melon” to make a jelly strip that will be look like a genuine coconut meat strip.

For the pandan jelly:
Boil the pandan leaves in the water for 20 minutes. Discard the pandan leaves and set the boiled pandan water cool. Cook it like the procedure for the fake coconut meat. Let it set in a room temperature. Slice in cube about half inch square.

For the finale:
Mix and toss all the ingredients in a salad bowl. Chill before serving.