In a large bowl, combine gulaman, young shredded coconut, nata de coco, kaong, table cream and condensed milk. Add about 2 to 3 drops pandan extract and stir to distribute flavor and colour. Chill about 1-2 hours.
In a pot, soak agar agar in coconut juice for about 30 minutes. Bring to a boil over medium heat and cook, stirring regularly until agar agar melts.
Add sugar and stir to dissolve. Continue to cook for about 10-15 minutes or until agar agar is completely melted. Add pandan extract and stir to combine.
Remove from heat. Pour into a flat dish and allow to cool until agar agar is set and hardened. Cut into 1/2 inch cubes.