Filipino Buko Pandan
A chilled Filipino dessert with young coconut, pandan jelly, nata de coco, cream, and condensed milk.
Equipment
- Medium saucepan
- 8-inch square pan
- Large mixing bowl
- Rubber spatula
Ingredients
Pandan Jelly
- 3 cups water
- 3 tbsp unflavored powdered gelatin
- 1/3 cup granulated sugar
- 1 tsp pandan extract plus a drop of green coloring if desired
Cream Mixture
- 2 cups young coconut meat cut into irregular strips
- 1 cup nata de coco well drained
- 2 cups heavy cream very cold
- 14 oz sweetened condensed milk
- 1/2 tsp fine salt
Instructions
Make the Jelly:
- Pour 1 cup water into a saucepan and sprinkle gelatin over it. Rest for 5 minutes. Add remaining water and sugar, then warm gently while stirring until dissolved; do not boil.
- Stir in pandan extract, pour into a square pan, and chill for 2 hours until set. Cut into irregular bite-size pieces.
Mix the Dessert:
- Whip the cold cream only to soft peaks. Fold in condensed milk and salt, then gently fold in young coconut, nata de coco, and pandan jelly.
Chill and Serve:
- Cover and chill for at least 2 hours so the flavors meld. Spoon into small dessert bowls and serve cold.
Notes
- Keep the cream at soft peaks so the dessert remains spoonable rather than stiff.
- Refrigerate covered for up to three days; do not freeze because the jelly can release water.
Nutrition
Calories: 410kcalCarbohydrates: 52gProtein: 7gFat: 22gSaturated Fat: 14gCholesterol: 70mgSodium: 190mgFiber: 1gSugar: 45g