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.
Prep Time30 minutes mins
Total Time30 minutes mins
Course: Dessert
Cuisine: Filipino, International
Keyword: buko pandan salad, buko pandan salad recipe, dessert recipe
Servings: 10 servings
Calories:
Author: Bebs Lott
- 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.
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!