Filipino Buko Pandan Salad

Instructions

1. Prepare the coconut
   If using fresh young coconuts, crack them open and scrape out the meat. Cut the coconut meat into thin strips. If using packaged coconut, drain well and set aside.
2. Mix the creamy base
   In a large mixing bowl, combine the sweetened condensed milk, evaporated milk, and heavy cream. Whisk together until smooth and well blended.
3. Add the pudding mix
   Sprinkle the instant vanilla pudding mix over the milk mixture and whisk for 2 minutes until it begins to thicken. Add the sugar and mix until dissolved.
4. Incorporate the pandan flavor
   Pour in the pandan extract or juice and add green food coloring if desired. Mix well until the color is evenly distributed and the mixture has a light green hue.
5. Combine all ingredients
   Fold in the shredded young coconut meat, nata de coco, kaong, and drained fruit cocktail. Gently mix until all ingredients are evenly coated with the creamy pandan mixture.
6. Chill and set
   Cover the bowl with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to meld together and for the dessert to set properly.