Buko Pandan Salad (Coconut Pandan Dessert)
Ingredients
Scale
- 1 packet Star Instant Pandan Jelly
- 2 large bottle of sweetened Nata De Cococ
- 1 small bottle of Green Kaong (sugar palm fruit)
- 1 Jersey Buko Pandan Condensed Creamer
- 1 300ml can of Alaska Condensed Milk
- 1 packs Nestle All Purpose Cream
- meat of 3 large Coconuts, grated to strips
- 5 cups tapioca pearls
- Creamy Pandan Extract
Instructions
- Cook the gelatin according to packet directions. If you want firmer gelatin, reduce the amount of water.
- Cut gelatin into cubes when it solidifies. Set aside.
- Strain Nata de Coco and kaong to remove the sugar syrup.
- Combine all the ingredients in a large bowl and mix well.
- Put a few drops of Creamy pandan extract for added flavor.
- Put in a container and chill for 4 hours.
- Serve chilled.
- You can also add green food color to add to presentation.
Find it online: https://www.thepeachkitchen.com/2017/01/buko-pandan-salad/