• I recommend preparing buko pandan the day before you plan to serve it
• Prepare the large tapioca pearls the day before. You can look at this post on how to cook large tapioca pearls

Prepare pandan jelly:

• Combine all ingredients in a medium-size pot. Whisk to combine and bring the mixture to a boil over medium heat. Then lower the heat a bit and let it simmer for another 2 minutes or so. Make sure the agar agar has dissolves and you don't see any specks of agar agar in the mixture
• Pour into a large shallow tray that is about 2 inches high. Let the jelly solidify. Then put it in the fridge to let it chill for about an hour or so before cutting into cubes
• Alternatively, you can use this Gulaman Pandan Jelly. Follow the cooking instruction on the package

Prepare the creamy sauce:

• Buko pandan is traditionally prepared using all-purpose cream, which is not common in the U.S. So I am combining half-and-half and heavy cream. If you have access to all-purpose cream, feel free to use all of the amount of cream with all-purpose cream
• Combine all the ingredients for the sauce. Have a taste and adjust the sweetness to your taste. Cover, and let it chill in the fridge while waiting

Assembly:

• In a large bowl, add the jelly cubes, nata de coco, buko, tapioca pearls, cheese cubes (if using) and other add ons you like. Pour the creamy sauce over and give the mixture a toss

Chill in the fridge:

• Cover the bowl with a cling wrap and chill in the fridge for at least 4 hours or overnight

To serve:

• Ladle buko pandan into serving bowl and serve immediately. It tastes the best when it has been chilled