How to make Buko Pandan
1
Make the pandan jelly
Prepare the gelatin or agar with the package amount of water. Stir in pandan extract, pour into a shallow dish, and chill until firm.
2
Cut and drain
Cut the jelly into small cubes. Drain the young coconut and nata de coco thoroughly so the dessert stays creamy.
3
Make the dressing
Whisk the chilled table cream, condensed milk, and salt until smooth.
4
Combine and chill
Fold in the jelly, coconut, nata de coco, and sago. Cover and chill for at least 2 hours before serving.
Maria’s tip: Drain every add-in very well and serve the dessert thoroughly chilled for the best texture.
Food safety: Keep at 4°C or colder and enjoy within 2–3 days.