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Prep time
1 hour
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Cook time
2 hours
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Serves
5
Author Notes
Buko pandan salad is a classic Filipino dessert that is loved by everyone. It is actually easy to make, and this recipe will show you how to make it perfectly creamier! —Mr. Hugh's Kitchen
Ingredients
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1 packet
All Purpose Cream
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1
condensed milk
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1 cup
Fresh Coconut shredded
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1/2 cup
cheese diced
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1 cup
small sago
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1 cup
nata de coco optional
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1 packet
green Jelly powder
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1/2 cup
white sugar
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2 pieces
Pandan leaves
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2 cups
water
Directions
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In a cooking pot, put 2 cups water and dissolve the jelly powder. Stir and let the powder dissolve completely.
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Put over medium low fire. Stir constantly
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When it starts to boil, put pandan leaves and sugar. Continue to stir to avoid burning.
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Let it boil for 4 minutes more. Ensure that the sugar is completely dissolved.
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Remove the pandan leaves. Turn off the heat and transfer to molders. Let it cool.
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Once cooled, slice the jelly into dice and set aside for later.
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In a big bowl, mix all purpose cream and condensed milk. Stir until fully incorporated.
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Carefully add the diced jelly, shredded fresh coconut meat, cheese, sago and nata de coco. stir until all is fully incorporated.
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Put in the fridge for about 2 hours before serving!
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