Coconut Buko Pandan Salad

RatingDifficultyBeginner

Prep Time10 minsCook Time10 minsTotal Time20 mins

 2 cups young coconut, shredded/stripped
 5 oz Condensed milk
 8 oz All-purpose cream
 3 oz Powdered green gelatin
 1 ¼ cups Water
 6 Drops Coconut Pandan flavouring
 ½ cup Sago/tapioca pearls, cooked
 1 tsp Green food color

1

With a spoon, dilute powdered gelatin in water. (Kindly follow the instructions in the packaging.)

2

Add the drops of Coconut Pandan flavouring until well mixed.

3

Pour into a saucepan and wait to boil over low medium heat while continuously stirring.

4

Remove from heat and pour the mixture into a flat container or a baking tin/mould and let it cool until it solidifies. (For faster results, cool it in the fridge but make sure the mixture is at room temperature before refrigerating.)

5

In a separate bowl, put together the condensed milk, cream, pearls, and coconut strips and then mix well.

6

Once the gelatin is cooled, slice it into smaller cubes and spoon them out to combine with the other mixture.

7

Add in 1 tsp. of green food colour and mix well.

8

Refrigerate overnight to achieve a thicker texture.

9

Serve well chilled into individual dessert glasses/cups.

Notes and Tips:

  • Always remember to completely drain the coconut water/juice from the flesh, as the juice/water tends to spoil quickly.
  • Make sure to taste the sago/tapioca pearls to ensure they are completely cooked. It usually takes about 10-15 minutes to cook them well and then cool.

Substitutes and Supplements:

  • Instead of powdered gelatin, you can use agar-agar.
  • If you only have clear gelatin, incorporate a few drops of green food colour.
  • If you cannot find Coconut Pandan flavouring, you can use about 10g of Pandan flavour powder.
  • To make it creamier, use evaporated milk instead of water.
  • Coco jelly, lychees, corn kernels and coconut/vanilla ice cream are good supplements to make this dessert more special.

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Ingredients

 2 cups young coconut, shredded/stripped
 5 oz Condensed milk
 8 oz All-purpose cream
 3 oz Powdered green gelatin
 1 ¼ cups Water
 6 Drops Coconut Pandan flavouring
 ½ cup Sago/tapioca pearls, cooked
 1 tsp Green food color

Directions

1

With a spoon, dilute powdered gelatin in water. (Kindly follow the instructions in the packaging.)

2

Add the drops of Coconut Pandan flavouring until well mixed.

3

Pour into a saucepan and wait to boil over low medium heat while continuously stirring.

4

Remove from heat and pour the mixture into a flat container or a baking tin/mould and let it cool until it solidifies. (For faster results, cool it in the fridge but make sure the mixture is at room temperature before refrigerating.)

5

In a separate bowl, put together the condensed milk, cream, pearls, and coconut strips and then mix well.

6

Once the gelatin is cooled, slice it into smaller cubes and spoon them out to combine with the other mixture.

7

Add in 1 tsp. of green food colour and mix well.

8

Refrigerate overnight to achieve a thicker texture.

9

Serve well chilled into individual dessert glasses/cups.

Coconut Buko Pandan Salad

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