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1
Bring young coconut juice and sugar to a boil in a pot. Once boiling, add the small sago pearls and stir gently.
2
Reduce heat and simmer the sago for about 15 minutes, stirring occasionally. After boiling, cover the pot, turn off the heat, and let residual heat finish cooking it.
3
Strain the cooked sago from the liquid using a kitchen sieve. Rinse with room temperature water and set aside.
4
In another pot, boil water with pandan leaves for about 5 minutes until fragrant.
5
Remove the pandan leaves and add sugar, stirring until completely dissolved.
6
Add pandan flavoring essence and green food coloring, mix well. Let the mixture simmer for about 30 seconds more.
7
Prepare the colorless gelatin mixture according to package instructions with water, stirring well. Pour it into the pandan mixture and mix thoroughly.
8
Turn off the heat and pour the pandan gelatin mixture into molds. Let it cool first, then refrigerate until firm.
9
In a bowl, combine the young coconut strips and cooked sago. Add the condensed milk and Nestle all-purpose cream. Fold gently until all ingredients are well combined.
10
Cut the cooled pandan gelatin into serving-sized pieces and fold them into the coconut mixture, combining gently to distribute all ingredients evenly.
11
Serve immediately if desired, or refrigerate before serving, depending on preference.
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