Buko Pandan - My Favorite Dessert

I remember tasting this unusual dessert when I went back to the Philippines in 2003. This dessert has young coconut slivers mixed in with Pandan (Screwpine) flavored gelatin, sugar and heavy cream. The cream was heavily colored with Pandan extract so it was greener than the one I made on the photo above. Regardless of the aesthetic, I still liked the taste. It's simple and not pretentious.

Making this is quite easy. The part that took the longest was waiting for the gelatin to set. Otherwise, everything was a breeze. I decided to work on the presentation a little bit. You can blame it on the years I watched Food TV (now the Food Network.)

You can find Pandan (Screwpine) leaves in an Asian grocery, it is usually in the frozen food section. Some grocery have the Pandan extract, using this will save you time. Young coconut is sold in cans or you can also find these in the freezer section.

BUKO PANDAN

2 cans young coconut meat, drained and cut into strings
1/2 teaspoon pandan extract
2 cups heavy cream
3/4 cup sugar or Splenda

for the Pandan gelatin:
2 (90 g) packages unflavored gelatin
3 cups water
1-1 1/2 tablespoon pandan extract
4 drops green food coloring (omit if extract is green)
1/4 cup sugar

Dissolve gelatin and sugar in the water and bring to boil.

Remove from heat and stir in the pandan extract and food color.
Pour into a rectangular pan and refrigerate until firm.
Cut the gelatin into 1 inch cubes.

Whip the heavy cream to thicken it just a little bit but you can use it as it is.

In a large bowl, mix cream, sugar and pandan extract.
Add the gelatin cubes.

Chill before serving.

Notes:

-You can substitue light cream or half and half for the heavy cream. If you want an authentic Filipino flavor, use the brand NESTLE CREAM (canned cream.)

-If using Pandan leaves, boil it in 3 cups of water. Use this liquid for the gelatin.

-Adjust the amount of sugar according to your taste.

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