Buko Pandan Gelatin

4.67 from 9 votes

Buko Pandan Gelatin is a tasty, tun treat loaded with coconut and pandan flavor. Easy to make, it turns into two layers on its own!

Prep Time10

Cook Time20

Cooling2

Total Time2 30

Course: Dessert

Cuisine: Asian

Servings: Servings

Calories: 398kcal

Tear agar bars into small pieces.
In a large pot. combine agar and coconut juice and soak for about 30 minutes or until 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, shredded young coconut, 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 lightly greased 8-cup gelatin mold. Cool until gelatin begins to set.
Cover with film and refrigerate for about 1 to 2 hours or until completely set.
To serve, carefully invert onto a serving plate and cut into serving portions.

Tear the agar-agar bars into small pieces so they'll soften faster.
The package directions state to soak the bars for 30 minutes before cooking, but I suggest doing it longer to dissolve quicker.
For depth of flavor, soak in coconut juice instead of water.
Once the coconut milk is added, cook at a simmer and do not boil the mixture lest the milk curdles and separates.
Lightly grease the inside of the mold before pouring in the gelatin mixture to make it easier to release the set gelatin.
Allow the mixture to cool before covering it with film, as the steam might create water puddles on the gulaman.