Buko Pandan Salad Recipe

Buko Pandan Salad Recipe

1 cup young coconut strips (Buko)
8 ounces condensed milk
8 ounces Table cream or all-purpose cream
4 ounces powdered gelatin
2 cups water
9 drops Buko Pandan flavoring
1 cup small tapioca pearls, cooked (optional)


Mix water and powdered gelatin in a large bowl, add buko pandan flavoring and mix well. Set aside.

Put in a panand bring to boil whie stirring. Transfer in a mold and allow it to cool.

The texture of the mixture should be firm once cooled.

Mix together condensed milk, table cream, tapioca pearls, and young coconut then mix well.

Slice the firm gelatin into cubes and add to the blended cream.

Transfer to individual cups. Serve for dessert. Share and enjoy!