Buko Pandan

It's nice having sweets that come in a handy so I thought of making something meaty and creamy today. Buko (young coconut meat) and Pandan Gelatin. In this mixture you can use the ready available ingredients, add those creams and mix. But if you really like to taste  it better, why not extend a little time and give extra effort for delicious sake.  So here it goes:



BUKO PANDAN

Ingredients:

5 pcs Buko, remove water and grate the meat then set aside.
Grated Gelatin
1 pack kaong (sweet palm) you can choose either green or white
or 1 pack pandan nata de coco
1 pack small sago your choice green or white
1 can condensed milk
200 ml whipping cream
200 ml fresh milk

Optional: Vanilla Ice cream


For the Pandan Gelatin:

Pandan Gelatin

2 sachet of knox gelatine ( you can also use any gelatin powder or gelatin sheet and follow its respective procedure)
1/2 cup cold or tap water
1 1/2 cup hot water
1 tbsp caster sugar
1 tsp buko pandan flavouring
2 drops forest green colouring

How to make gelatin:

1. Sprinkle gelatin powder on  a cold 
    water, let it stand for a minute.
2. Add hot water and mix until the powder

Buko Grater

    dissolved.
3. Add pandan flavouring and the colouring.
4. Pour on your desired container.
4. Cool and refrigerate overnight. 
5. When settled remove from fridge and 
    grate using the buko grater and set 
    aside.







For the buko pandan mix:

1. In a big bowl, combine buko and gelatin.

2. Add kaong or nata de coco and sago.

             3. Pour condensed milk, cream and fresh milk.

 4. Mix and refrigerate.

5. Serve cold.

Optional:  Top with 1 scoop of vanilla ice cream.

 

Enjoy!