BUKO PANDAN
The young coconut, jelly, tapioca pearls, and infused water extract of pandan leaves are used in the delicacy known as Buko Pandan and are all native to the Philippines. It is combined with cream and sweetened condensed milk.
People who want a quick dessert that is both light and refreshing may create this dessert very easily. This dessert is often served on any special occasion.
What makes this dessert special is the aroma of pandan that can be achieved in boiling pandan leaves until it’s aroma has fully extracted. The aroma of pandan made this dessert taste light and refreshing.
Give this simple and speedy dessert a go today.
How to make BUKO PANDAN:
Ingredients
- 2 cups Kinayod na Buko - Shredded Young Coconut drained
- 1 tsp Pandan Flavoring
- 2 cups Gulaman/Green Gelatine
- 1 cup Mini Sago - White - patiktikin drained
- 1 can Gatas na Malapot o Condensed Milk
- 500 ml Heavy Cream
Instructions
- Pagsama-samahin ang lahat ng sangkap at haluin.2 cups Kinayod na Buko - Shredded Young Coconut
- Lagyan ng takip at palamigin sa refrigerator bago ihain.1 tsp Pandan Flavoring, 2 cups Gulaman/Green Gelatine, 1 cup Mini Sago - White - patiktikin, 1 can Gatas na Malapot o Condensed Milk, 500 ml Heavy Cream
Buko Pandan Storage Instructions:
- Store in a sealed container in the refrigerator and consume with 3 days.
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