• 4 leaves of Pandan
  • 5 Young coconut or (2 frozen pack young coconut)
  • 8 Cups of Water
  • 2 Cans of thick cream (Nestle Cream)
  • 1 Medium can of Condensed Milk
  • 2 Bars of Green Gulaman
  • 1 Cups Sugar (to taste)
  • 1 Cup palm sugar (optional)

A variation of the classic creamy dessert fruit salad, with a refreshing and mouth watering taste of pandan. A simple dessert that you can made it at home.

Cooking Directions :

  1. In a casserole, boil the coconut water,  pandan leaves and sugar. Mix well to dissolve the sugar.
  2. Add 2 bars of gulaman, stir well until well-dissolved. Remove the pandan leaves.
  3. Set on a tray to cool, refrigerate till it hardens, then cut in cubes or small pieces.
  4. Add the sugar palm, grated young coconut, condensed milk and thick cream.
  5. Gently mix all the ingredients and serve with vanilla ice cream.

Cooking Tips :

  • Try not to mix too much after you put  other ingredients  to the gelatin, so the sauce will not turn too green.
  • If using pandan flavoring drops, start with just a small drops and try not to overdo it.

Watch the Buko Pandan Salad cooking video :

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