Special Buko Pandan Gel

This Pinoy party classic is always a hit with kids of all ages.

“This is a dessert recipe I enjoy more than fruit salad, maybe because I also love coconut,” confesses Crissy Balatbat. “My mom and I found a way to give it extra oomph by adding other ingredients.”

Special Buko Pandan Gel

Chrissy Balatbat
This Pinoy party classic is always a hit with kids of all ages.
Prep Time 50 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine Filipino
Servings 10

Ingredients
  

Special Buko Pandan Gel

  • 10 to 12 pandan leaf
  • 7 cups water
  • 3 (90-gram) Clear Unflavored Gulaman
  • 1/2 Cup sugar
  • 1/2 teaspoon almond extract
  • green food coloring
  • 2 (600-gram) All-purpose cream
  • 1/2 Cup condensed milk
  • 2 tablespoons Cheese grated
  • Salt
  • 2 cups tapioca (sago)
  • 1 1/2 cups nata de coco (jelly made from coconut water)
  • 1 canned lychees drained and halved
  • 5 coconut (buko) grated and drained for 1 hour

Instructions
 

  • Prepare pandan juice by boiling the pandan leaves in the water for 15 to 20 minutes. Strain and set aside.
  • Dissolve clear unflavored gulaman and sugar in 6 cups pandan juice. Bring to a boil, stirring constantly. Add almond extract and green food coloring. Pour into a rectangular pyrex bowl and cool to set. When firm, cut into medium-size cubes. Set aside.
  • Mix cream, condensed milk, cheese, and salt in a bowl.
  • Add the sago, nata de coco, lychees, pandan gelatin, and buko. Add buko last so as not to make the salad mixture watery. Adjust sweetness to taste, adding more condensed milk if desired.
  • Refrigerate before serving.
Keyword lychees, gulaman, family-friendly
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