INGREDIENTS:

For crust:

1 cup    grahams, crushed

8 tbsp   unsalted butter, melted

For buko pandan filling:

1 cup    heavy cream/all-purpose cream, chilled

1/2 cup  condensed milk

2-3       pandan leaves

1 cup    buko (about 1 coconut fruit), shredded

1 bar    green gulaman

4 cups   buko juice (from the coconut)

1/2 cup sugar

PROCEDURE:

1. Mix grahams and melted butter in a bowl.  Spread and press the mixture evenly onto the bottom of pan and chill for 10 minutes.

2. Boil buko juice with pandan leaves that are individually twisted to break the fibers and expose the juice.  Simmer for 20 minutes.

3. Remove pandan leaves and add gulaman bars.  Boil until gulaman is dissolved.  Cool slightly.

4. Whip heavy cream till doubled in volume.  Mix in condensed milk and shredded coconut.  Set aside in the refrigerator.

5. Pour and stir gulaman mixture into whipped cream.

6. Spread filling over the pie crust. Chill and serve

7. Add 2 tablespoons of desiccated coconut for added taste.

about 8 servings

You may also try:

Mango Float

No Bake Blueberry Cheesecake

Grahams Sansrival

Grahams Silvanas