Buko Pandan Coconut Dessert
A chilled Filipino party dessert of young coconut strips and chewy pandan-flavored jelly tossed in sweetened cream, served over shaved ice or as a creamy salad. Plan ahead: chill at least 2 hours before serving.
Ingredients
- 3 cups young coconut strips (buko), fresh or canned, drained
- 2 cups pandan-flavored gelatin (green jello or agar-agar jelly), cut into cubes
- 1 cup nata de coco (coconut gel), drained
- 1/4 cup sweetened condensed milk
- 1 cup heavy whipping cream or all-purpose cream
- 1/2 cup full-fat coconut milk
- 1/2 tsp pandan extract (or vanilla extract)
- 4 cups shaved ice or crushed ice
Instructions
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1
Prepare the pandan-flavored gelatin (green jello or agar-agar jelly): if using powdered gelatin or agar-agar, follow package directions to make a pandan-flavored jelly, let it set firm, then cut into small cubes. If using pre-made jelly, simply cut into cubes. You will need 2 cups total.
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2
In a large bowl, whisk together 1/4 cup sweetened condensed milk, 1 cup heavy whipping cream or all-purpose cream, 1/2 cup full-fat coconut milk, and 1/2 tsp pandan extract (or vanilla extract) until smooth.
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3
Add 3 cups drained young coconut strips (buko), fresh or canned, the cubed pandan-flavored gelatin (green jello or agar-agar jelly), and 1 cup nata de coco (coconut gel), drained to the cream mixture. Fold gently until everything is evenly coated.
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4
Cover and refrigerate for at least 2 hours, or until thoroughly chilled.
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5
To serve, fill individual bowls or glasses with 4 cups shaved ice or crushed ice, then spoon the chilled coconut cream mixture over the top. Serve immediately.