BUKO PANDAN SALAD

Ingredients:

1-3/4	cups	water
1 (95 g)	pack	pandan flavoured gelatine
3 (10.5 g each)	packs	MAGNOLIA ALL-PURPOSE CREAM
2-1/2	tbsp	condensed milk
2	cups	buko meat

Procedure:

In a saucepan bring water to a boil for 2 minutes and take off heat.
Add gelatine and mix until dissolved then transfer to a heatproof container.
Set aside and chill until fully set.
Buko meat: Cut into cubes and set aside.
Combine cream, condensed milk, buko, and jelly in a container.
Chill before serving.

Makes 6-8 servings.

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