Buko Pandan Salad
Buko Pandan Salad is one of the many Filipino desserts that you will see on special occasions. A refreshing treat with coconut, jelly, and a hint of pandan with rich lip-smacking cream.
Servings: 10 servings
Calories:
Ingredients
- 20 grams or 2 bars green Agar Agar
- 1 ½ cup coconut water
- 1 cup water
- 2 pandan leaves tied in a knot
- ¼ cup granulated sugar
- 2 ½ cup whipping cream or all-purpose cream
- ¾ cup condense milk
- 3 cups shredded young coconut meat.
Instructions
- Cut the green agar-agar bars into pieces.
- Pour the coconut water in a cooking pot over medium heat. Tip in the agar-agar and the pandan leaves and bring to a boil.
- When the agar-agar melts, add sugar, simmer and stir until sugar dissolves.
- Remove the pandan leaves and let simmer for 5 minutes.
- Remove from heat and transfer in a heat-proof container using a strainer to strain any un-melted agar-agar.
- Let the mixture cool down and set into a jelly.
- Cut the jelly into small cubes or your preferred size. Set aside
- To make the cream. Pour whipping cream in a mixing bowl and beat with hand mixer at high speed until soft peak.
- Add condensed milk and beat again for 5 minutes until well incorporated.
- Gently fold in the jelly and after the young coconut meat. Taste and adjust sweetness according to your liking by adding condensed milk.
- Place inside the freezer for 1 hour or overnight. Serve and enjoy. Bon Appetit!