Buko Pandan Salad Dessert
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5.0
3 reviews
Excellent
Buko Pandan Salad Dessert
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Refreshing Buko Pandan Salad combines tender young coconut, chewy sago pearls, palm fruits, and aromatic pandan jelly, all enveloped in rich coconut cream. This vegan and gluten-free Filipino dessert is a heavenly-tasting summertime treat with some wild textures.
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Ingredients
Pandan Jelly:
- 2 cups coconut water
- ½ teaspoon pandan extract
- ¼ teaspoon salt
- 2 teaspoons agar agar powder
- 3 tablespoons sugar
Coconut Cream:
- 13.5 oz. can of coconut cream
- 2 tablespoons coconut sugar palm sugar, or brown sugar
- ¼ teaspoon vanilla powder optional
The Goodies:
- ½ cup sago or tapioca pearls medium-sized
- 1 cup young coconut strings rinsed and drained
- ½ cup nata de coco rinsed and drained
- ½ cup sugar palm fruit in syrup Kaong, rinsed and drained
Optional Garnishes:
- crushed ice
- Sliced pandan leaves
- mint leaves
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Instructions
- In a medium saucepan, combine coconut water, pandan extract, salt, agar agar powder, and sugar. Bring to a boil over medium heat, stirring frequently. Once boiling, reduce heat to low and simmer for 3-4 minutes, continuing to stir until the agar agar powder is fully dissolved. Pour the mixture into a 13x9 inch pan and let it cool to room temperature.
- Once set, cut the jelly into small cubes.
- In a small saucepan, warm the coconut cream over low heat. Stir in the coconut sugar and optional vanilla powder until fully dissolved. Remove from heat and let it cool completely in a refrigerator for at least 1 hour.
- In a separate pot, cook the sago or tapioca pearls according to package instructions. Drain and rinse with cold water, then set aside.
- In a large mixing bowl, combine the young coconut strings, nata de coco, and sugar palm fruit. Add the cooked sago or tapioca pearls and pandan jelly cubes. Mix gently to combine.
- Pour the coconut cream mixture over the combined ingredients in the mixing bowl. Stir gently to coat all the ingredients evenly.
- Serve the Buko Pandan in individual bowls, glasses, or mason jars, optionally garnished with crushed ice, sliced pandan leaves, and mint leaves.
Equipments used:
Notes
- 🍮 Perfect Jelly Texture
- 🍮
- Make damn sure the agar agar powder is fully dissolved before pouring it into the dish. Little flecks of rubbery agar boogers? No thanks, Mommy. Stir constantly and simmer for three to four minutes over low heat to avoid any graininess. Pour the cooked jelly into a standard 9x13 inch pan to get the ideal jelly thickness.
- 👍 Sago Success
- 👍
- Cook the sago or tapioca pearls until they are fully translucent but not falling apart. Rinse under cold water to stop cooking and prevent sticking. Properly cooked pearls should be chewy, not hard or mushy.
- 🍬 Sweet Balance
- 🍬
- Rinse any ingredients in syrup well to avoid making the dessert too sweet. Adjust the sweetness of the coconut cream mixture to your taste, considering the additional sweetness from nata de coco and kaong. Start with the recommended amount of sugar and add more if needed.
Nutrition Information
Show Details
Calories
379kcal
(19%)
Carbohydrates
31g
(10%)
Protein
4g
(8%)
Fat
29g
(45%)
Saturated Fat
26g
(130%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Sodium
196mg
(8%)
Potassium
480mg
(14%)
Fiber
4g
(16%)
Sugar
12g
(24%)
Vitamin C
4mg
(4%)
Calcium
32mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6(yield: 6 cups)
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Calories | 379kcal | 19% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 29g | 45% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 196mg | 8% |
| Potassium | 480mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin C | 4mg | 4% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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