Chop the tops off the coconuts, drain and
reserve the juice. Scrape out the white part of the coconut flesh with a
spoon and shred.
Bring the reserved coconut juice to the
boil, add the shredded coconut flesh and simmer for about 5 minutes.
Drain and reserve the shredded coconut flesh and discard the coconut
juice.
In a separate saucepan, boil pandanus
leaves in 375 ml of the water until water is infused with flavor and
aroma of pandanus leaves, about 10 minutes.
Discard pandanus leaves, strain the
pandanus water then add enough fresh water to make 450 ml of pandanus
liquid. Add gelatin powder to the liquid and stir to dissolve.
Simmer over medium heat, stirring
constantly, until liquid becomes clear, about 5 minutes. Pour into a 20
cm dish and allow to set, about 15 minutes in refrigerator or 30 minutes
at room temperature. Cut into small cubes.
Toss pandanus jelly cubes and young
coconut strips in a separate bowl.
Fold in cream dressing and chill for about
3 hours before serving.
