Buko Pandan Jelly is a simple dessert that can be easily prepared for any occasion. Try this recipe and enjoy it with your friends and families.
Prep Time5 minutesmins
Cook Time15 minutesmins
Chilling Time2 hourshrs45 minutesmins
Total Time3 hourshrs5 minutesmins
Course: Dessert
Cuisine: Filipino
Keyword: buko pandan, buko pandan jelly
Servings: 8
Calories: 241kcal
Author: Jenalyn Rose Forbes
Ingredients
1cupshredded coconut
1cupwater
397mlevaporated milk
3tbspgranulated white sugar
90gclear unflavored gelatineI used 1 pack of ALSA Gulaman
Green Jelly
1 ½cupwater
¼cupgranulated white sugar
90ggreen gelatineI used 1 pack of ALSA Gulaman
3dropspandan extract
Instructions
In a small pot over medium-low heat, add the water and combine the green gelatine, sugar and pandan extract. Mix until the well dissolved and no more granules visible. Bring to boil for about 2-3 minutes.
Transfer the mixture to a baking dish and let it cool. Put it inside the refrigerator for at least 45 minutes or until set.
Cut the jelly into 1-inch cubes and arrange in the bottom of a bundt pan or your preferred jelly mould. Add the shredded coconut and set aside.
Use a small pot again over medium-low heat, bring the water to boil and add the evaporated milk.
Add the clear unflavored gelatine and sugar while mixing until well dissolved. Bring to boil for about 2 minutes. Turn off the heat and let it cool for at least 5 minutes.
Gently pour the cream mixture into the pan. Let it cool then put inside the refrigerator for at least 2 hours or until set.
To serve, turn the pan upside down in a serving plate. Enjoy!