Buko Pandan Salad

Buko Pandan Salad

Coconut Pandan Salad

A variation of the classic creamy dessert fruit salad, with a refreshing and mouth watering taste of pandan. A simple dessert that you can made it at home.

Ingredients :

• 4 leaves of Pandan 
• 5 Young coconut  or (2 frozen pack young coconut)
• 8 Cups of Water
• 2 Cans of thick cream (Nestle Cream)
• 1 Medium can of Condensed Milk
• 2 Bars of Green Gulaman
• 1 Cups Sugar (to taste)
• 1 Cup palm sugar (optional)

Directions :

• In a casserole, boil the coconut water,  pandan leaves and sugar. Mix well to dissolve the sugar.
• Add 2 bars of gulaman, stir well until well-dissolved. Remove the pandan leaves.
• Set on a tray to cool, refrigerate till it hardens, then cut in cubes or small pieces.
• Add the sugar palm, grated young coconut, condensed milk and thick cream.
• Gently mix all the ingredients and serve with vanilla ice cream.

Cooking Tips :

1. Try not to mix too much after you put  other ingredients  to the gelatin, so the sauce will not turn too green.
2. If using pandan flavoring drops, start with just a small drops and try not to overdo it.

Watch Video :

Buko Pie

(Young Coconut Pie)

Favorite desserts in the Philippines, a traditional style of pastry making

being famous in the province of Laguna. A pie filled with creamy young coconut.

Ingredients :

Crust

• 2 cups all purposed flour
• 1 tsp salt
• 1 egg yolk
• 2/3 cup vegetable shortening
• 1 tsp vinegar
• 1/4 cup cold water

Fillings

• 4 cups young coconut meat
• 1/4 cup coconut juice
• 1 can of evaporated milk 
• 3/4 cup sugar
• 2-3 cups of cornstarch

Directions:

      Making crust

• Blend flour and salt in a mixing bowl.
• Add vegetable shortening, cut using knife or pastry blender until texture turns coarse crumbs.
• Combine yolk, vinegar and water then mix.
• Slowly add the liquid mixture to the flour.
• Divide the dough into 2 pcs 1 bigger than the other.
• Sprinkle flour on the board and rolling pin, place the bigger dough and roll from the center to the edges keeping the thickness of the dough even.
• Fit the dough into a pie plate, letting sides hang.
• Roll out the other dough for the top crust, set aside.

      Fillings 

• Pour milk in a sauce pan and let it boil then add sugar.
• Dissolve the cornstarch in coconut juice.
• Pour into the boiling milk and stir constantly until thicken, let it cool.
• Pour into the prepared crust and cover with top crust, press the edges with finger to seal.
• Place a hole in the center and brush with egg wash.
• Bake at 425 degrees Farenheit for an hour.