How to Make Buko Pandan Mango Sago

This is unlike the usual creamy consistency, the coconut juice gives that light consistency. A refreshing treat on a warm day.

400g pandan flavored gelatine powder
1 pack small sago (tapioca)
half pack big sago
4 large ripe mangoes, cubed
3 whole coconut meat, spooned
1 can nestle cream
1 can condensed milk 0% fat
1 tetra pack all purpose cream
2c coconut juice (adjust to desired consistency)

1. Cook gelatine with coconut juice as to package direction, then cut into cubes.
2. Cook sago as to package direction.
3. Mix everything to taste! Serve chilled.

Courtesy of my aunt J.

FACTS:
Gelatine is protein from animal tissues while gulaman is from plant tissue like seaweeds.