Buko Pandan Salad
A dessert made with young coconut, sago pearls, and pandan-infused agar-agar in a creamy sauce.
Servings 6
Calories 451kcal
Cost $10-$12
Equipment
- Mixing bowls
- Saucepan
- Strainer
- Whisk or hand mixer
- 8x4-inch dish
- Skillet (optional)
Ingredients
- 1 pound fresh or frozen shredded young coconut about 2 cups; drained
- 16 ounce nata de coco or coconut gel drained
- 1 3-ounce box unflavored green agar-agar powder sub:unflavored green gelatin
- 4 fresh or frozen pandan leaves rinsed; sub:6 drops pandan extract
- ¼ cup sago sub:tapioca pearls
- 4 ounces cream cheese softened; sub:all-purpose cream or table cream
- ½ cup condensed milk more to taste
- toasted pinipig or pounded young rice (optional)
- vanilla ice cream (optional)
Instructions
- Combine agar-agar powder and water or coconut juice. To make firm jelly cubes, reduce the amount of liquid called for in the package by ¼ cup.
- Tie the pandan leaves and add them in. Let it boil for about a minute.
- Discard the leaves and strain the mixture into a dish or pan. Refrigerate until set, about an hour.
- Add sago to about 3 cups of boiling water. Stir occasionally to prevent them from sticking together. Cover and lower to medium heat.
- Cook until translucent, about 20 minutes. Drain and rinse under cold running water.
- In a medium bowl, combine cream cheese and condensed milk until smooth. Taste and add more condensed milk as desired.
- Combine young coconut, nata de coco, sago, and cream in a large bowl. Mix them together.
- Cut agar-agar into small cubes and gently mix them in.
- Cover and chill for a few hours before serving.
Notes
Serve with a scoop of vanilla ice cream and toasted pinipig for extra crunch.
Nutrition
Calories: 451kcal | Carbohydrates: 34g | Protein: 6g | Fat: 34g | Saturated Fat: 28g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 28mg | Sodium: 195mg | Potassium: 580mg | Fiber: 8g | Sugar: 21g | Vitamin A: 322IU | Vitamin C: 5mg | Calcium: 121mg | Iron: 2mg