Prepare the Jello (Gulaman)

1. Activate the agar agar powder. Add the coconut water, granulated sugar, agar agar powder, and knotted pandan leaf to a small saucepan. Whisk together until the agar powder and sugar are completely dissolved. Bring to a boil, whisking frequently. Once boiling, continue to simmer for 2 minutes, whisking constantly, then remove the pot from the heat.
2. Whisk in the water and food coloring. After 2 minutes, remove and discard the pandan leaf, then whisk in the water and pandan extract.
3. Pour into jello molds. Transfer the mixture into molds or an airtight container and allow it to cool for 10-15 minutes. We used a 7x5x1.5-inch dish. Cover and refrigerate for at least 1 hour to set.
4. Slice into ½” cubes. After the jello has fully set, slice the jello into ½” cubes or the size of choice and set aside.

Prepare the Tapioca Pearls (Sago)

1. Bring the water to a boil. Add 2.5 cups of water to a medium pot over medium-high heat. Cover and bring to a boil.
2. Partially cook the tapioca pearls. ​Add tapioca pearls and stir right away to prevent sticking. Reduce to medium flame and cook for 5 minutes, stirring regularly to prevent the pearls from sticking to the bottom of the pot.
3. Cool the tapioca pearls. ​Turn off the heat, cover, and soak for 10 minutes. Drain and rinse the tapioca pearls with running water until cooled.
4. Finish cooking the tapioca pearls. Add another 2.5 cups of water to the pot again. Bring the water to a boil, then add the partially cooked tapioca. Allow it to boil once more, stirring frequently, then turn off the heat and cover. Soak for 10 minutes. When the tapioca pearls are fully cooked, they should be fully translucent. Drain and rinse with cold running water until completely cooled, then set aside. Repeat this process as necessary.

Assembly

1. Combine the liquid ingredients. ​In a large container or bowl, combine the vegan heavy cream, vegan condensed milk, vegan evaporated milk, salt, and pandan extract. Whisk to combine until smooth.
2. Add remaining ingredients. ​Mix in the cooked tapioca pearls, jello, young coconut meat, nata de coco, and kaong.
3. Refrigerate. ​Cover the buko pandan and refrigerate for at least 2 hours.
4. Enjoy! Serve cold topped with toasted pinipig and dig in!