Filipino Buko Pandan Dessert
You can freeze it, but it must be eaten as soon as you take it out of the freezer.
Nutritionper 100 gāŗ
209
Calories
3.5g
Protein
24g
Carbs
11g
Fat
Ingredients
| 1 packet (45 g / 2 oz) | carrageenan powder | |
| 3 or 4 | pandan leaves | |
| 4 cups | 960 ml | water |
| 6 cans (240 g / 8.4 oz) | plain cream | |
| 4 cans | condensed milk | |
| 3 kg (7 lb) | grated or cubed fresh young coconut meat (buko) | |
| 2 bottles (340 g / 12 oz) | Nata de Coco (coconut jelly) |
Instructions
- Dissolve the carrageenan in 4 liters (1 gallon) of water (you can add more water until you reach the exact gelatin consistency) and bring to a boil.
- Add the pandan leaves to the boiling water to flavor the carrageenan.
- Once done, remove the pandan leaves and pour the liquid carrageenan into molds (this is the gelatin we will use).
- Once cooled, cut into cubes.
- Mix the gelatin cubes with the plain cream, condensed milk, fresh coconut meat and Nata de Coco, and place in the refrigerator.