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Buko pandan (coconut-pandan jelly dessert)
A refreshing Filipino dessert made from young coconut flesh (buko), with pandan jelly cubes in a sweet creamy dressing. A hit at summer celebrations and birthdays.
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Method
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- Bring the water to the boil with the pandan leaf and sugar, then stir in the agar-agar or jelly powder, and boil for 2 minutes.
- Remove the pandan leaf (or stir in the flavouring), pour the liquid into a shallow dish, and let set at room temperature, then cut into 1 cm cubes.
- In a large bowl, mix together the whipping cream and condensed milk.
- Add the drained coconut flesh, jelly cubes and cooked tapioca, and fold together gently.
- Refrigerate for at least 2 hours, and serve well chilled.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Pandan has a vanilla-nutty aroma; sold frozen as leaves or as flavouring at Asian grocers.
- Best cold; keeps a day in the fridge.
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More southeast asian ideas
- Sangkaya fak thong (coconut custard steamed in a pumpkin)
- Chè ba màu (three-colour dessert: beans, jelly, coconut milk)
- Chè đậu xanh (sweet mung bean cream with coconut milk)
- Chè chuối (banana coconut dessert with tapioca)
- Bánh flan (Vietnamese caramel custard with coffee)
- Halo-halo (mixed shaved ice dessert)
- Turon (caramelised banana rolls)
- Leche flan (thick caramel custard)
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