Filipino Buko Pandan Dessert
You can freeze it, but it must be eaten as soon as you take it out of the freezer.
Ingredients
| 1 packet (45 g / 2 oz) | carrageenan powder | |
| 3 or 4 | pandan leaves | |
| 4 cups | 960 ml | water |
| 6 cans (240 g / 8.4 oz) | plain cream | |
| 4 cans | condensed milk | |
| 3 kg (7 lb) | grated or cubed fresh young coconut meat (buko) | |
| 2 bottles (340 g / 12 oz) | Nata de Coco (coconut jelly) |
Instructions
- Dissolve the carrageenan in 4 liters (1 gallon) of water (you can add more water until you reach the exact gelatin consistency) and bring to a boil.
- Add the pandan leaves to the boiling water to flavor the carrageenan.
- Once done, remove the pandan leaves and pour the liquid carrageenan into molds (this is the gelatin we will use).
- Once cooled, cut into cubes.
- Mix the gelatin cubes with the plain cream, condensed milk, fresh coconut meat and Nata de Coco, and place in the refrigerator.