Buko (coconut) pandan dessert
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieThere is a difference between gelatin and the gulaman bars that we find in the local markets. Gelatin is an animal product. More precisely, it comes from the collagen in animal skin and bones. What we know as gulaman is agar-agar which is comes from seaweeds. So, gelatin is an animal protein while agar-agar is a vegetable gelatin that is 80% fiber. In cooking, gelatin and agar-agar will give you similar (but not exactly the same) results.
Buko pandan dessert is traditionally made using agar-agar but you can also use boxed pandan-flavored gelatin, or colorless unflavored gelatin plus pandan water1, sugar (to taste) and a little green food coloring.
When buying buko (coconut), tell the vendor you want “eating” coconut, meaning soft meat in contradistinction with tough coconut meat meant for grating and squeezing the milk out.
Unflavored gelatin, cooked with pandan water and sugar, was used for this recipe. If using pandan-flavored gelatin, plain water instead of pandan water will do.
Serves 12.
Ingredients :
- 6 coconuts
- 6 c. of cubed gelatin (approximately 2 boxes, prepared according to package directions)
- 1 c. of sweetened condensed milk2, well chilled
- 1 c. of all-purpose cream, well chilled
Split the coconut husks if the vendor has not done it for you.
Using a teaspoon, gently scrape the coconut meat off.
Toss the coconut meat and gelatin cubes in a large mixing bowl.
In another mixing bowl, whip the chilled cream and sweetened condensed milk together. Pour into the coconut-gelatin mixture and toss. Chill until ready to serve.
Notes:
1To make pandan water, boil water with pandan leaves. Turn off the heat and allow the pandan to steep until the water cools. If pandan leaves are not available, bottled pandan flavoring may simply be added to the gelatin mixture during cooking.
2Depending on the sweetness of the gelatin, you may have to reduce the amount of sweetened condensed milk.
Comments
13 Responses to “Buko (coconut) pandan dessert”Trackbacks
Some related discussions...-
[...] The meat of the coconut above is thicker but still tender. This is the texture that is best for making desserts like buko pandan. [...]
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[...] in the pantry yesterday, I sent the house helper to the market to buy six coconuts so I could make buko pandan for dessert. I reminded her to make sure to bring home the coconut juice as well. The buko pandan has been [...]
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[...] was shrimp and egg-drop soup (for them only because I am allergic to shrimps) and, for dessert, buko pandan. I wasn’t quite done with the preparations when the school bus arrived and they helped me [...]
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[...] here for the latest version of my buko pandan [...]
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[...] The meat of the coconut above is thicker but still tender. This is the texture that is best for making desserts like buko pandan. [...]
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[...] Buko (coconut) and pandan dessert is fast becoming a staple in buffet parties, including Christmas and New Year affairs. Here is a new twist on the refreshing combination of pandan and coconut flavors. Less work, less mess, less calories and less fat. But just as delicious. [...]
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ooooh yummy!!
nice presentation! usually kinakayod ang buco into strips
Napaka-commercial kasi ng dating pag ganun. hehehe
hi connie!!! instead of using water for d gelatin,try using buko juice and a little sugar plus d pandan leaves.d gelatin will taste better.
hi,if using unflavored gelatin, what is the proportion? how many cups of water for every tablespoon of gelatin? how many teaspoon of pandan flavor should i add? thanks
Great idea!
It’s already stated.