Using a high speed blender or food processor, blend the pandan with water. Strain by using a cheesecloth or fine mesh strainer.
Using a sauce pan or small pot, heat the pandan juice over high heat. Add a bit more water if you've significantly lost water during the blending (to maintain the 2 cups ratio). Let the juice simmer for about 5 minutes.
Add the agar-agar powder and sugar. Constantly stir until the powder and sugar have fully melted.
As soon as it starts boiling, turn off the heat and transfer to a mold, baking pan, or glass container. Let it cool then refrigerate to set (about 30-45 minutes).
Once the jelly has set, remove from the fridge. Cut into blocks and add them to your Buko salad.
Buko salad:
In a serving bowl, mix the coconut cream, nut milk, shredded young coconut, and nata de coco. Add a bit of sugar if you'd like to sweeten it.
Add the pandan jelly.
Garnish with lemon (suggested serving)
Notes
You could find pandan strips, coconut cream, agar-agar powder, young coconut, and nata de coco at Asian grocery stores.
Recipe by ASTIG Vegan at https://www.astigvegan.com/buko-pandan-recipe/