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:
  1. Put water in a saucepan. Soak the flaked agar-agar for 30 minutes or simply dissolve the gelatin powder (if using).
  2. Tie a knot in the middle of pandan leaves and add into the mixture. Set the heat to high and bring to a boil.
  3. 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.
  4. 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.
  5. In a large mixing bowl, combine the shredded coconut and nata de coco.
  6. Pour in the condensed milk, all-purpose cream and pandan extract. Mix until well blended.
  7. Gradually add the sliced jelly. Stir slowly to combine all the ingredients. Be careful not to break the jelly into pieces.
  8. 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:
  1. Other ingredients that can be added are sago, tapioca pearls and kaong (sugar palm gel).
  2. Serve atop with a scoop of your favorite ice cream.
  3. You may use sweetened macapuno (gelatinous coconut meat) instead of the regular meat of young coconut.
  4. You can also try Buko Salad with Fruit Cocktail.