Ingredients for Buko Pandan
- Coconut Meat
- Pandan Extract
- Cream
- 1/2 cup whole milk
- 1 (14-ounce) can sweetened condensed milk
- Unflavored Gelatin
- 3 cups water
- Green Food Coloring
- 1/4 cup granulated sugar
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How to Make Buko Pandan
- In a small saucepan, combine 1 (1 1/2 cups) cup of water, 1/4 cup granulated sugar, and 1 packet (7 grams) of unflavored gelatin. Heat over medium heat, stirring constantly, until the gelatin and sugar are completely dissolved and the mixture is clear.
- Stir in the remaining 1 1/2 cups of water and remove from the heat.
- Add 1 teaspoon of pandan extract and a few drops of green food coloring (adjust to your desired intensity). Stir well to combine.
- Pour the mixture into a shallow, rectangular dish (approximately 8x8 inches) and refrigerate for at least 4 hours, or until completely set and firm.
- Once firm, use a sharp knife to cut the gelatin into 1-inch cubes.
- In a large bowl, whisk together 1 cup heavy cream, 1/2 cup whole milk, and 1 (14-ounce) can of sweetened condensed milk until smooth and creamy.
- Stir in 1/2 teaspoon of pandan extract.
- Drain any excess liquid from 2 cups of fresh buko (young coconut) meat. Gently fold the buko meat into the cream mixture.
- Gently fold in the chilled, cubed gelatin until evenly distributed.
- Refrigerate for at least 30 minutes to allow the flavors to meld before serving chilled.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
227g
Fat
153g
Carbs
22g
