BUKO PANDAN SALAD

3 c juice from young coconut

2 c pandan water
1 c sugar
1 ½ sticks local gelatin

To make pandan water:

Put five fresh pandan leaves, snipped with 1 cup hot water in a
blender. After blending, strain the leaves and use the water to
cook the gelatin with.

To make the gelatin:

Bring the coconut juice, pandan water and sugar to a boil. Add
the gelatin and stir until completely dissolved. Strain. Let set.
Slice to desired sizes. Set aside. Make the coconut cream
dressing.

Coconut cream dressing

1 c shaved coconut
2 c thick cream
1 c condensed milk

Combine coconut, cream and condensed milk in a bowl. Mix until

well blended. Add gelatin, refrigerate before serving.

Buko Pandan Salad Ingredients:

• 8 leaves of Pandan – (must be

cleaned well)
 • 5 Buko (Coconut)not too hard, not too soft- Grated to strips
• Water approx. 10 cups
• 3 small cans of Nestle Cream
• 1 medium can of Condensed Milk
• 2 bars of Green Gulaman
• 1 3/4 Cups Sugar (more if you want it sweeter)
• 1 cup Kaong (optional)

Buko Pandan Salad Preparation Instructions:

• Boil water together with 8 pandan leaves that are

individually twisted to break the fibers and expose the juice.
Simmer for 20 minutes.
• Before adding 2 bars of gulaman, make sure you remove
the pandan leaves and check if the remaining water is equal
to 8 cups – 1 bar of gulaman is good for 4 cups of liquid. If it
is not 8 cups, less will mean hard gulaman and more than 8
cups will result in mushy soft gulaman.
• Ensuring gulaman is well-dissolved stir well.
• Add sugar while mixing. Do this for 5 minutes.
• Pour through a strainer into cooling trays. Wait till it
cools and hardens, then put in fridge.
• Meanwhile, mix the grated buko with the 3 cans of cream
and 1 can of condensed milk.
• Add kaong if you prefer.
• Get gulaman from ref and cut into 1 cm cubes.
• Mix with buko mixture.