Buko Pandan Recipe
A cool and refreshing fruit salad with coconut and pandan
Ingredients
- 2 bars green agar-agar (.70 ounce, shredded to very small pieces)
- 3 cups coconut juice
- 1 cup sugar
- 4 drops pandan extract
- 2 cups young coconut (shredded )
- 1 bottle Nata de coco {12 ounces, drained)
- 1 bottle Kaong {12 ounces, drained)
- 1 can table cream (14 ounces)
- 1 can sweetened condensed milk (14 ounces)
Instructions
- Combine agar agar and coconut juice in a pot and let it soak for about 30 minutes.
- Bring the mixture to a boil over medium heat and cook it by stirring regularly until the agar agar is melted.
- Add sugar to the mixture and stir it in until it is dissolved.
- Continue to cook the mixture for about 10 to 15 minutes or until the agar agar is completely dissolved.
- Add 2 drops of pandan extract and stir it into the mixture until everything is combines.
- Remove the pot from the heat and carefully pour the mixture into a flat dish. Allow the mixture to cool until the gulaman is set and hardened.
- Once the gulaman is set and hardened, cut them into 1/2-inch cubes.
- Add the gulaman, young shredded coconut, nata de coco, kaong, table cream, and condensed milk into a large bowl and mix them together.
- Add about 2 to 3 drops pandan extract and stir to distribute flavor and color to the salad.
- Chill for about 1 to 2 hours then serve the salad when cooled.