Creamy Buko Pandan Salad

Описание: Creamy Buko Pandan Salad

Buko Pandan is an easy-to-make Filipino coconut salad made of shredded young coconut, gelatin flavored with pandan, tapioca (sago), sugar palm fruit, nata de coco, heavy cream, and condensed milk. Try it and let me know how it goes!

Ingredients
Tapioca:
5 cups water (for boiling tapioca pearls)
1/2 cup mini tapioca pearls/sago

Gelatin:
3 cups of water
1 pack of buko pandan-flavored jelly mix

Buko pandan salad:
2 frozen packs shredded young coconut (buko), thawed
1 - 12 oz jar Nata de Coco (Coconut gel), drained
1 - 12 oz jar kaong (sugar palm fruit), drained
1 1/2 cups heavy cream
1 can (7.6 oz) nestle table cream, chilled
1 1/4 cup condensed milk
1 tsp pandan flavor
Sugar to taste, optional

Preparation
Cooking the tapioca pearls:

Boil 5 cups of water in a pot. Once boiling add tapioca pearls/sago and cook for 10 minutes, then remove from heat and cover for 15 minutes. Drain the sago and rinse in cold water. Place in a bowl and set aside.

Cooking the gelatin:

Add 3 cups of water into a medium saucepan then add the gelatin (buko pandan flavor). Mix until dissolved.

Cook on medium high heat and bring the mixture to a full boil. Remove from heat and pour in a heat-proof tray to cool and set.

After the gelatin cools down and gets firm, carefully slice it into small cubes.

In a large bowl combine the shredded young coconut, jelly cubes, tapioca pearls/sago, drained Nata de Coco & kaong, heavy cream, Nestle cream, and condensed milk.

Add pandan flavoring and stir all the ingredients together. Taste and add sugar if necessary.

Refrigerate for 4 hours before serving.

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Enjoy!