Originating from the Phillipines, buko pandan is a refreshing fruit salad composed mainly of young coconut chunks, pandan-flavored jelly, and sweetened table cream. It's a true textural delight.
Ingredients
1 (about 12x16-inch) frozen pandan leaf
Cooking spray
1 1/2 cups coconut water
1/2 cup granulated sugar
1 teaspoon agar-agar powder
1 to 2 drops green gel food coloring
1 (14-ounce) can sweetened condensed milk
1 (7.6-ounce) can table cream or 8 ounces light cream
1/4 teaspoon kosher salt
1/4 teaspoon pandan extract
1 (12-ounce) jar nata de coco (coconut gel) in syrup
1 (12-ounce) jar kaong (palm nut) in syrup
1 (20-oz) can young coconut meat or pulp in syrup
Instructions
6-ounce) can table cream or 1 cup light cream, 1/4 teaspoon kosher salt, and 1/4 teaspoon pandan extract in a large bowl and whisk until smooth. (If your extract is not green, you can add a few drops green gel food coloring to this mixture if you would like it to be green.) Add the gulaman and stir to combine.Place a large colander set in the sink. Pour the contents of 1 (12-ounce) jar nata de coco in syrup, 1 (12-ounce) jar kaong in syrup, and 1 (20-ounce) can young coconut meat in syrup into the colander to drain. Cut the young coconut meat into bite-sized pieces with kitchen shears.Transfer the contents of the colander to the bowl with the gulaman. Gently fold together with a flexible spatula until combined. Cover and refrigerate for at least 2 hours. Serve cold.
