Buco Pandan

This special recipe is from my sister Cecil. When we visited them last year, she brought this to my mom’s house where we were staying and boy, it was sooo good! The secret is in the coconut juice that she uses to make those gelatin cubes.

Ingredients

• 10 leaves of screw pine leaves (pandan leaves)
• 2 cups water
• 1 1/2 cup sugar
• 3 cups young coconut strips
• 1 1/2 cup heavy whipping cream
• 1 can condensed milk
• 6 cups cups coconut juice
• 2 boxes gelatine
• 1 tsp green food colorung
• 1 tsp buko pandan flavor

Directions

• In a pot, add 2 cups water and the screw pine leaves. Bring to a boil and simmer for 30 minutes.
• Add the sugar to the pot and mix until the sugar has dissolved.
• In a bowl, add the coconut juice and sprinkle the gelatine on top.
• Add the gelatine mixture with the screw pine mixture and stir until combined.
• Add the green coloring or the buco pandan flavor. Stir until combined. Set aside until it sets.
• Cut the gelatine in cubes.
• Mix heavy whipping cream with condensed milk until smooth, then add the coconut strips. Stir to combine.
• Finally, add the gelatin cubes and mix until well combined.
• Refrigerate for at least two hours or overnight.
• Serve and enjoy! Yum!

Note:

I buy whole coconuts for this recipe. It’s not easy to prepare them but using fresh coconuts instead of frozen ones definitely makes a big difference. You can buy either of the two at most Asian stores. If Alsa© buco pandan flavored gelatine is availablebwhere you lived by all means use it. Just follow the cooking instruction.

If you can’t find pandan (screw pine ) leaves, no worries, it’s not the end of the world, you can buy coconut juice in can and use it to flavor your gelatine instead. And add green coloring if you prefer.

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