First, gather all your ingredients and equipment. For best results, ensure all your ingredients are fresh and properly chilled. Ihanda ang lahat ng sangkap at kagamitan. Siguraduhing sariwa at malamig ang mga sangkap.

Begin by finely shredding the agar-agar bars (gulaman) and place them in a large pot. Pour 3 cups of fresh coconut juice (sabaw ng buko) over the shredded agar-agar. Let this mixture soak at room temperature (27°C/80°F) for 30-40 minutes. During this time, the agar-agar will begin to soften. Hayaang bumabad ang gulaman sa sabaw ng buko.

While waiting, prepare your young coconut meat (buko) by carefully stripping it into long, uniform pieces using a sharp knife. Keep the stripped coconut meat refrigerated at 4°C/40°F until needed. Ihiwalay ang buko sa balat nito at hiwain ng pahaba.

After soaking, place the pot with the agar-agar mixture over medium heat. Slowly bring the temperature up to 85°C/185°F. Stir continuously to prevent the agar-agar from sticking to the bottom of the pot. Keep stirring until the agar-agar completely dissolves. Painitin ang gulaman habang patuloy na hinahalo.

Once the agar-agar has fully dissolved, add one cup of sugar (asukal) to the pot. Continue stirring and maintain the temperature for 10-15 minutes. Be careful not to let the mixture exceed 90°C/194°F, as this can affect the texture of your gelatin. Idagdag ang asukal at patuloy na haluin.

Add three drops of pandan extract (katas ng pandan) to the mixture and stir well to distribute the color and flavor evenly. If using fresh pandan leaves, remove them at this point. Idagdag ang katas ng pandan at haluing mabuti.

Pour the hot mixture into a flat glass dish. Let it cool briefly at room temperature for 5 minutes, then transfer to the refrigerator. Allow it to set at 4°C/40°F for exactly 30 minutes. Ibuhos ang mainit na gulaman sa malaking bandehado at palamigin.

While the gelatin sets, prepare your base mixture. In a large pitcher, combine one can (400ml) of coconut milk (gata), 4 cups of coconut juice (sabaw ng buko), and 14 ounces of condensed milk (kondensadang gatas). Stir this mixture gently but thoroughly for about 2 minutes until well blended. Ihalo ang gata, sabaw ng buko, at kondensadang gatas.

Once the gelatin has set completely, remove it from the refrigerator and cut it into uniform ½-inch cubes. A ruler can help ensure even sizes. Hiwain ang gulaman ng parisukat.

Add the prepared young coconut strips and gelatin cubes to your coconut milk mixture. Stir gently to combine all ingredients without breaking the gelatin cubes. Idagdag ang buko at gulaman sa pinaghalong gata.

Place the completed drink in the refrigerator and chill for 1-2 hours at 4°C/40°F before serving. This resting time allows all the flavors to meld together perfectly. Palamigin bago ihain.

To serve, gently stir the mixture once more and pour into tall glasses filled with ice cubes. Each glass should contain a good mixture of coconut strips and gelatin cubes. Ihalo muli at ilagay sa baso na may yelo.

For optimal freshness, consume within 24 hours of preparation. If you need to store it longer, keep the drink refrigerated at 4°C/40°F for up to 48 hours, though the texture of the gelatin may gradually change. Inumin sa loob ng 24 oras para sa pinakamasarap na lasa.

Remember, if the drink becomes too thick after refrigeration, you can adjust the consistency by adding a small amount of cold coconut juice. Kapag masyadong malapot, maaaring dagdagan ng konting sabaw ng buko.