Buko Pandan Gelatin magically turns into delicious layers of pandan and coconut gelatin. It’s so easy to make and is sure to be a crowd favorite!
You guys, Christmas is just around the corner and I can’t be more excited! This is my best time of the year, I can hardly wait for all the festivities to get started.
I’ve been planning special dishes as early as last month and I now have a good handful of holiday recipes lined up to post these coming weeks. I hope you remember to check Kawaling Pinoy for meal ideas and inspirations this season.
The last thing you want to worry about during the hustle and bustle of Noche Buena is a complicated dessert. This buko pandan gelatin makes a stunning centerpiece for all your family gatherings yet it so easy to make.
Unlike the pandan and coconut jelly and the cathedral window gelatin which require some sort of assembly, this buko pandan gelatin is just a matter of pouring the flavored mixture into a gelatin mold (this is an affiliate link). As the hot liquid cools and sets, the coconut milk floats on top, creating a two-layer dessert with no extra effort on your part. That’s what I call Christmas magic. 🙂
Buko Pandan Gelatin magically turns into delicious layers of pandan and coconut gelatin. It's so easy to make and is sure to be a crowd favorite!
- 1 package (0.70 ounces) agar agar bars
- 4 cups coconut juice
- 2 cups sugar
- 2 1/2 cups coconut milk
- 3 drops buko pandan flavor extract
- 1 cup young coconut, shredded
- 6- cup bundt cake pan or gelatin mold
In a large pot, combine agar agar and coconut juice. Soak for about 30 minutes or until agar agar is softened.
Over medium heat, bring to a boil, stirring regularly, until agar agar melts.
Add sugar and continue to cook, stirring regularly, for about 10 to 15 minutes.
Add coconut milk, young coconut milk, and pandan extract. Stir until color is well distributed. Bring to a simmer (DO NOT BOIL) and continue to cook for about 2 to 3 minutes until heated through.
Remove from heat and transfer mixture to a gelatin mold. Allow to cool until gelatin begins to set.
Refrigerate for about 1 to 2 hours or until completely set. Invert onto a serving plate to serve.