We love our fruit salads. Occasions are not complete without a cold bowl of creamy fruit salad. One such salad dessert is buko pandan. This is a favorite especially during fiestas. Pandan is an aromatic plant used in Southeast Asian cooking. Here, it is mostly used in rice cakes and desserts. When cooked, it has an almost vanilla characteristic. This recipe uses this amazing plant and highlights its full flavor. It also requires a few ingredients, making it easy to make.
Meat from two young coconuts
1 pack green jelly, unflavored
2 packs 250 ml all-purpose cream
1 can 300 ml condensed milk
4 pcs. pandan leaves
1 tsp. pandan extract
1. Cook jelly according to package instructions but instead of using plain water, use pandan water. To achieve this, in a pot boil some water with the four pieces of pandan leaves. Knot the leaves to ensure proper extraction. Let jelly completely cool. When cool, cut jelly into cubes.
2. Using a melon shredder/stripper (a common Filipino kitchen tool that looks like this), shred coconut meat stripping them from the shell. Set aside.
3. In a bowl mix the cream and condensed milk together, combine well. Then pour in jelly and coconut milk, stir well. Then add the pandan extract. The extract is color green, which will turn the salad into a light green color.
4. Chill for at least two hours. Serve and enjoy!