Buko Pandan Salad (Young Coconut Meat and Pandan Jelly Dessert)
INGREDIENTS:
- 2 cups shredded buko (young coconut meat)
- 1 stick green dried agar-agar, flaked or 1 tbsp. green gelatin powder
- 3 tbsps. muscovado or brown sugar
- 3 cups water
- 2 strands pandan leaves
- 1 cup nata de coco (coconut gel)
- 300 mL (10 oz.) condensed milk
- 250 mL (8.5 oz.) all-purpose cream
- 1 tsp. pandan extract
PROCEDURE:
- Put water in a saucepan. Soak the flaked agar-agar for 30 minutes or simply dissolve the gelatin powder (if using).
- Tie a knot in the middle of pandan leaves and add into the mixture. Set the heat to high and bring to a boil.
- Add the sugar and stir to combine. Lower the heat to simmer until the agar-agar and sugar are completely dissolved. Continue to cook for 5 to 10 minutes while stirring continuously.
- Discard the pandan leaves and transfer the liquid jelly in a flat molder. Allow to cool at room temperature and then refrigerate to set. Carefully take out the hardened jelly from the molder and slice it into small cubes. Set aside.
- In a large mixing bowl, combine the shredded coconut and nata de coco.
- Pour in the condensed milk, all-purpose cream and pandan extract. Mix until well blended.
- Gradually add the sliced jelly. Stir slowly to combine all the ingredients. Be careful not to break the jelly into pieces.
- Place the buko pandan salad in the fridge to chill for at least 2 hours. Serve cold as an after meal dessert. Enjoy!
**Number of Servings: 8 to 10
TIPS FROM ENZ:
- Other ingredients that can be added are sago, tapioca pearls and kaong (sugar palm gel).
- Serve atop with a scoop of your favorite ice cream.
- You may use sweetened macapuno (gelatinous coconut meat) instead of the regular meat of young coconut.
- You can also try Buko Salad with Fruit Cocktail.