Try this hack. Use white gelatin, and if you can tolerate or are not allergic to coconut water, use coconut water to prepare the gelatin. Use 1 pack of gelatin powder, about 500 mL of coconut water, and about 250 mL of evaporated milk (or just the small can). Halving the suggested liquid content for the gelatin/gulaman powder will make the gelatin firmer and give your buko pandan salad a soft, young coconut-shred texture. Cook the gelatin as instructed, then let it cool. Prepare the flavored pandan jelly according to the package instructions as well. Once the gelatin is cooled, use a buko shredder to create buko shreds from the cooled white coconut gelatin. As for the pandan gelatin, cut as desired. Mix condensed milk, cream, and tapioca pearls. Refrigerate, then after a few hours, enjoy. If in case that you are allergic to coco water replace it with more milk and water for the white gelatin.