Filipino Buko Pandan Salad – Refreshing Coconut and Pandan Dessert

Time and Servings:

• Prep Time: 15 minutes
• Chill Time: 1 hour
• Total Time: 1 hour 15 minutes
• Servings: 6 servings

Nutrition (per serving):

• Calories: 250 kcal
• Protein: 3g
• Fat: 15g
• Carbohydrates: 28g

Ingredients:

• 1 cup pandan jelly, diced
• 1 cup young coconut strips (buko)
• 1 can (14 oz) sweetened condensed milk
• 1 cup heavy cream
• 1/4 cup tapioca pearls (optional)

Instructions:

1. Prepare the Ingredients:
   • Dice 1 cup of pandan jelly into bite-sized cubes.
   • Gather 1 cup of young coconut strips (buko), ensuring they are shredded into manageable pieces.
   • If using tapioca pearls, cook them according to package instructions and rinse with cold water to prevent sticking.
2. Mix the Salad:
   • In a large mixing bowl, combine the diced pandan jelly, young coconut strips, 1 can of sweetened condensed milk, and 1 cup of heavy cream.
   • Gently stir until all ingredients are evenly coated and combined.
   • Fold in the cooked tapioca pearls if desired for added texture.
3. Chill and Serve:
   • Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour to allow the flavors to meld and the dessert to chill.
   • Serve cold in small dessert bowls or glasses for a refreshing treat.

Tips for Success:

• For homemade pandan jelly, dissolve pandan-flavored gelatin in water according to package instructions and let it set before dicing.
• Adjust the sweetness by using less condensed milk or adding more cream.
• Add a few drops of pandan extract to enhance the flavor if desired.

Wine, Cocktail, or Drink Pairing:

• Pair this tropical dessert with a refreshing coconut water, a fruity mocktail, or a light and bubbly Prosecco for an elegant touch.