Buco Pandan Salad (Coconut – Screwpine Leaves Salad)
Ingredients
Scale
- 6 pandan leaves, washed and cut into 1-inch pieces
- 1 large bottle of Sweetened Nata de Coco
- * You can also make your own sweetened Nata de Coco by cooking it in sugar and water.
- meat of 2 large Coconuts, grated to strips
- 3 cups tapioca pearls
- 2 cans of condensed milk
- ¾ c water
- 1 packet of green gelatin
- * I prefer Alsa because it produces firmer gelatin.You can use any brand you want,though.
Instructions
- Boil the cut-up pandan leaves in water until the water is infused with pandan flavor.Separate leaves with the water and set aside.
- Cook the gelatin according to packet directions but use two-thirds of the pandan infused water. Reduce the amount of water needed so you’ll get firmer gelatin.
- Cut gelatin into cubes when it solidifies.
- Strain Nata de Coco to remove the sugar syrup.
- Combine coconut strips, tapioca pearls, nata de coco, condensed milk, cubed gelatin and what’s left of the pandan-infused water.
- Add the pandan leaves you have set aside as a garnish.
- Mix well. Put in a container and chill for 4 hours.
- Serve chilled.
- You can also add green food color to add to presentation.