Coconut Pandan Salad

Flecked with emerald pandan jelly cubes, this Filipino dessert salad is a refreshing tropical treat that’s sure to please.

Prep Time:

15 minutes

Chill Time:

2 hours 45 minutes

Servings:

Difficulty:

Intermediate

Ingredients

Jelly:

1½ cups (375 mL) coconut water, divided
1 packet (2 ½ tsp) E.D.SMITH® Knox® gelatine
1 tsp (5 mL) buko pandan extract

Salad:

1 cup (250 mL) unsweetened coconut cream
¼ cup (60 mL) sweetened condensed milk
1 cup (250 mL) shredded young coconut

Tips

Pandan extract can be found in Asian markets or online.
Shredded young coconut can be found fresh or frozen in Asian markets or online. Alternatively, shred the flesh of a fresh young coconut.

Directions

Jelly: Pour ½ cup (125 mL) coconut water into small saucepan. Sprinkle with gelatine; let stand for 1 minute.
2. Melt gelatine mixture over medium-low heat, stirring, until dissolved. Remove from heat and stir in remaining 1 cup (250 mL) coconut water. Stir in pandan extract. Pour into lightly greased 8-inch (20 cm) glass or metal baking dish. Let cool to room temperature, about 45 minutes.
3. Transfer pandan mixture to refrigerator and chill for 2 to 3 hours or until fully set. Cut into ½-inch (1 cm) cubes. Refrigerate until ready to use.
Salad: In large bowl, whisk together coconut cream and sweetened condensed milk until smooth and blended. Fold in shredded young coconut. Carefully fold in jelly cubes. Divide between 1/2 cup (125 mL) ramekins. Refrigerate until ready to serve.