Buko pandan is a cold and creamy dessert popularly served during parties. Top it with ice cream for a special touch.
- 1 1/2 liters (6 cups) coconut water
- 25 grams pandan flavored gulaman powder (agar agar)*
- 750 grams shredded young coconut (from 4–5 coconuts)
- 2 boxes all purpose cream (about 2 cups/480 ml)
- 2 14 oz cans condensed milk (about 2 1/2 cups/600 ml)
For the jelly:
- Combine the coconut water and gulaman powder in a casserole.
- Bring the mixture to a boil while stirring constantly to dissolve the powder. Remove from the heat and pour onto a jelly roll pan or a mold.
- Let it cool until the jelly solidifies. Cut into 1/2 inch cubes.
- In a large bowl, combine the coconut meat, jelly cubes, cream, and condensed milk.
- Cover and refrigerate for at least 2 hours before serving.
If you don’t have pandan flavored gulaman powder: Add 4 pandan leaves (washed and knotted) and a few drops of green food coloring to the gulaman powder and coconut water. Remove the pandan leaves after boiling.
- You can also substitute a few drops of pandan flavoring instead of pandan leaves.
- Gelatine may be substituted for gulaman.
- It is best to store in the freezer if the weather is hot or if not serving immediately. The coconut gets spoiled easily.
- I topped it with ice cream and crushed corn flakes.
- Category: Filipino, Salad
- Cuisine: Filipino
Keywords: Buko Pandan