Buko Pandan (Young coconut with Pandan Jelly)

One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. ~Luciano Pavarotti and William Wright, Pavarotti, My Own Story

Buko Pandan is a Filipino classic. This contains buko (young coconut) shreds and pandan gulaman and mixed with sweetened cream. Some used bottled pandan extract or pandan flavored jelly but for me, nothing beats homemade fresh pandan extract. Yes, it's time consuming, but I'll guarantee you, it's really... really... worth it! So fresh, fragrant, and green!

INGREDIENTS:
2-3 pieces buko or young coconut, shredded
1 cup all purpose cream
1 small can condensed milk
pandan jelly/gulaman*, cubed


*Pandan Jelly/Gulaman:
2 cups pandan water (click this link for the step by step procedure of pandan water)
2 cups coconut water or plain water (or combination)
1/2 cup white sugar
1 sachet Mr. Gulaman, unflavored/white or green, dissolved in 1 cup water (gulaman-water mixture)

PROCEDURE:

Pandan Jelly/Gulaman:

1. Put the pandan water, coconut water and/or plain water in a pot. Add sugar. Let it boil. Add the "gulaman-water" mixture in the pot. Stir until the gulaman dissolved completely. Turn off the heat. Put in a container. Let it cool and cut into cubes.

Buko Pandan:
1. Mix together the shredded buko, pandan jelly/gulaman, cream, and condensed milk.
2. Chill for a couple of hours.
3. Serve. Share and enjoy!

QUICK NOTES:
1. If you're using other jelly brand, check the package instructions and adjust the amount of water/coconut water you'll be using for your jelly/gulaman.
2. If fresh pandan/screwpine is not available, just use bottled pandan flavoring/extract, about 5 drops.
2. You may add tapioca pearls or sago, nata de coco, and/or kaong to your salad.
3. If you want to make buko salad, just add fruit cocktail. Add more cream and condensed milk.
4. You may also freeze this but keep in mind that the jelly or gulaman may change its texture. Personally, I like it frozen. 


Serving: 4-5 person
 
Happy day always,

Rhea