How was everyone’s 4th of July weekend? From the increased number of searches and traffic that came through the site for BBQ pork on a stick, I am supposing you guys fired up the grill as we did.
G had a blast barbecuing and turned out quite a backyard feast for us. The resident grill master made carne asada, bacon-wrapped hotdogs and burger sliders among other things. I, on the other hand, took care of the potato salad, peanut coleslaw and a variety of summer drinks to beat the heat. The watermelon coolers and cucumber agua frescas I prepared where a hit with G’s family while my daughter and I kept ourselves refreshed with ice-cold buko pandan drink. Creamy and chock-full of young coconut strips and pandan-flavored gulaman cubes, this tropical beverage is just perfect for the dog days of summer. Enjoy!
- 1 (13.5 ounces) coconut milk
- 4 cups coconut juice
- 1 (14 ounces) can condensed milk
- 2 cups young coconut, shredded
- ice cubes
- 2 bars (.70 ounce) green agar-agar
- 3 cups young coconut juice
- 1 cup sugar
- 2 to 3 drops pandan extract
- In a large pitcher, combine coconut milk, coconut juice and condensed milk. Stir until well-blended. Add young coconut strips and gulaman cubes. Chill for about 1 to 2 hours. Serve in glasses over ice.
- For the Gulaman
- In a pot, soak agar agar in coconut juice for about 30 to 40 minutes. Bring to a boil over medium heat and cook, stirring regularly, until agar agar melts.
- Add sugar and stir to dissolve. Continue to cook for about 10 to 15 minutes or until agar agar is completely melted. Add pandan extract and stir to combine.
- Remove from heat. Pour into a flat dish and allow to cool in the refrigerator for about 30 minutes or until agar agar is set and hardened. Cut into ½-inch cubes.