BUKO PANDAN

BUKO PANDAN (boo-koh pan-dun). This Filipino dessert is “new.” I never ate this as a child, never ran across it before Ieft the Philippines for good over 20 years ago. But it has taken Filipino kitchens by storm, crossing the oceans and gracing many Filipino holiday tables all over the world. Here is Aunt Lulu's recipe:

1 big can Nestles cream
1 can condensed milk - or less if you don't want it too sweet
7-10 pandan leaves (called screwpine in English)
4 packs frozen grated buko (young coconut): thaw, drain well, cut into small pieces
4 envelopes unflavored gelatin
5 big bottles nata de coco (coconut gel), drained well

Boil pandan leaves for about 20 minutes (or until you can smell it), Use this liquid to make the gelatin, follow directions of the brand you use for a firm gel. Use a rectangular mold to form gelatin. Firm up according to directions. When firm, cut into small cubes.

Combine the Nestles cream and condensed milk.

Combined drained young coconut, nata de coco, and gelatin cubes in a bowl.
Add sweet cream mixture. Mix gently. Chill before serving.

Note: most homes like to use GREEN unflavored gelatin (brand name Alsa, found in Filipino grocery stores) or add green food coloring to the gelatin to tint it, attempting to mimic the green in pandan leaves. We prefer it uncolored in our home. With the pandan water, the gelatin turns a nice pale brown color, making a nice monochromatic dessert of creams and beiges and whites. All ingredients above found at Phil-Am grocery, see LINKS section. Pandan leaves also found in Thai grocery stores in the frozen section.