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Buko Pandan w/ Macapuno


Ingredients:
  • 5 Young Buko/Coconut

  • 2 packs of Green Gelatin

  • 1 can (325gms) of Condensed Milk

  • 1 can (325gms) of Nestle Whip Cream

  • Pandan Leaves or Pandan flavor Syrup

  • 1 bottle (250gms) of Macapuno

Cooking Instructions:
  1. On a caserole, boil 4 cups of water and add the Pandan Leaves or the pandan flavor syrup. When water is boiling pour the 2 packs of gelatin.

  2. Get a baking pan or any tupperware that is an inch thick and pour the cooked gelatin at least half inch thick and set aside to get cold .

  3. While waiting for the gelatin to get cold, open the buko and start grating it. Set aside the buko juice. (Put in fridge and you can drink it later on )

  4. By now the gelatin is cold and hard. Start slicing it by a spatula or a knife according to your desired size.

  5. Get a salad bowl and mix all ingredients together. Before you mix the Macapuno, make sure that you drained the juice. We don’t want our Buko Pandan look like a soup.

Source : Pinoy Food Recipe


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