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Buko Pandan Salad (Young Coconut With Screwpine Salad) Recipe


INGREDIENTS:
  • 8 leaves of pandan 
  • 5 buko young coconut grated strips meat
  • 10 cups coconut water
  • 2 bars of Green Gulaman
  • 235ml. all purpose cream (Nestle cream)
  • 1 medium can of condensed milk
  • 1 3/4 cups sugar to taste more sweeter
  • 1 cup kaong 



Buko Pandan Salad (Young Coconut With Screwpine Salad) Recipe

INSTRUCTIONS:

  1. In a casserole, boil coconut water together with 8 pandan leaves that are individually twisted to break the fibers to extract the juice. Simmer for 20 minutes.
  2. *Remove the pandan leaves and add gulaman, make sure you check if the remaining water is equal to 8 cups. 
  3. Stir well to ensuring gulaman is well-dissolved 
  4. Add sugar while mixing. Do this for 5 minutes.
  5. Pour through a strainer into cooling trays. Wait till it cools and hardens, then put in fridge.
  6. Meanwhile, mix the young coconut grated meat, kaong with the all purpose cream and condensed milk.
  7. Get gulaman from ref and cut into 1 cm cubes.
  8. Mix with buko mixture.
  9. Served with ice cream on top for a more delectable treat.
  10. Share and enjoy!

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Buko Pandan Salad (Young Coconut With Screwpine Salad) Recipe Buko Pandan Salad (Young Coconut With Screwpine Salad) Recipe Reviewed by kuji hara on 6:39 PM Rating: 5

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