Buko pandan -- also known as buko pandan salad -- is a Phillipine dessert made with a coconut cream pudding and pandan-flavored gelatin. Pandan extract is made from the leaves of the pandanus or screwpine plant, which grows in Hawaii and Southeast Asia. Pandan has a floral taste and smell, adding a refreshing lightness to the rich coconut pudding. You can find pandan extract at Asian grocery stores. If you don't have access to fresh young coconuts, you can buy canned young coconut at Asian grocery stores as well.
Step 1
Dissolve the gelatin and sugar in 3 cups of cold water in a saucepan. Put the pan over medium-high heat and bring it to a boil, stirring until the gelatin dissolves completely.
Step 2
Add the pandan flavoring and food coloring. Pour the mixture into a mold. A 9-inch square cake pan will do. Chill the gelatin mixture until it is firm.
Step 3
Whip the cream slightly. Fold it into the sweetened condensed milk. Add the grated fresh coconut and the cooked tapioca pearls. Chill the mixture.
Step 4
Cut the gelatin mixture into cubes. Divide the coconut pudding mixture among six dessert bowls. Divide the gelatin cubes among the six dessert bowls.
Tips and Warnings
- The cooked tapioca pearls are optional.
Things You'll Need
- 2 (90-gram) packages powdered gelatin
- 1/2 cup sugar
- 3 cups water
- Saucepan
- 1 1/2 tbsp. pandan flavoring
- 3 drops green food coloring
- Mold
- 8 ounces cream
- Mixer
- Mixing bowl
- 1 can sweetened condensed milk
- 1 1/2 cups grated fresh coconut
- 1/2 cup cooked tapioca pearls
- Six dessert bowls
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