Dairy-Free Buko Pandan (Coconut and Pandan Jelly)

Ingredients

• 1 teaspoon Pandan Extract
• 2 drops Green Food Coloring (optional)
• 2 tablespoons Agar-Agar Powder
• 4 cups Water
• 2 cups Young Coconut Meat, shredded
• 1 can Coconut Milk
• 1 can Coconut Cream
• 1 cup Sago Pearls (Tapioca Pearls), cooked
• 1/2 cup Kaong (Sugar Palm Fruit), sliced

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium saucepan, whisk together the 2 tablespoons of Agar-Agar Powder and 4 cups of Water until no lumps remain. Place the saucepan over medium-high heat and bring the mixture to a boil, stirring constantly for 2 to 3 minutes, or until the agar-agar powder is completely dissolved and the liquid is clear.
2. 2Remove the saucepan from the heat. Stir in the 1 teaspoon of Pandan Extract and the 2 drops of Green Food Coloring (if using) until evenly combined. Pour the hot liquid into an 20.32 × 20.32 cm square or rectangular dish.
3. 3Let the dish sit undisturbed at room temperature for about 30 to 45 minutes, or until the jelly is completely firm to the touch. Once set, use a knife to cut the pandan jelly into 1.27 cm cubes.
4. 4In a large bowl, combine the 1 can of Coconut Milk, 1 can of Coconut Cream, 2 cups of Young Coconut Meat (shredded), 1 cup of Sago Pearls (cooked), and 1/2 cup of Kaong (sliced).
5. 5Add the 1.27 cm pandan jelly cubes to the bowl with the coconut mixture. Gently stir everything together until all ingredients are well distributed.
6. 6Cover the bowl tightly with plastic wrap and place it in the refrigerator. Chill for at least 2 hours to allow the flavors to meld and the dessert to become thoroughly cold before serving.

Substitutions

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