Coconut jello

Coconut jello ingredients:
1 pack frozen shredded young coconut
2 packs green ALSA gelatin mix (found in Asian stores - read instructions on how to cook on the package)
1 can condensed milk
2 cans nestle cream
1/2 pack of green tapioca (smallest size)
1 pack of pandan leaves 

Method for cooking tapioca:
Boil water with pandan leaves and sugar. When water is at its boiling stage, pour the tapioca and set the heat to medium. Continue to stir so that the tapioca doesn't stick together. When cooked, drain it while running cold water so the tapioca won't stick. Let it cool down for about 5 minutes.

Method for cooking the gelatin:
Boil water with pandan leaves. When water is boiling, pour in the gelatin mix and stir. Keep boiling for 5 minutes and then pour into a flat container so you can easily slice it to squares when it forms.

Putting everything together. Rinse the coconut with water and drain. Mix everything together (condensed milk, nestle cream, tapioca, gelatin, coconut). Serve chilled.