English
Filipino
Buko Pandan Drink with pandan gelatin and shredded young coconut in creamy coconut juice is refreshing and delicious. This tropical drink is sure to be a crowd-pleaser!
Our weather is beginning to heat up, and G has been firing up the grill more regularly. We decided to eat our lunch al fresco this weekend, and the resident grill master turned out quite a backyard feast for us.
He made bacon-wrapped hot dogs and cheeseburgers, and I took care of the potato salad, peanut coleslaw, and various summer drinks to beat the heat. G enjoyed watermelon coolers and cucumber agua frescas while I hydrated myself with this ice-cold buko pandan drink. Creamy and chock-full of young coconut strips and pandan-flavored gelatin cubes, this tropical beverage is perfect for the dog days of summer.
Ingredients notes
- Agar-agar– usually sold in bars or powdered form. Agar-agar works similarly to gelatin, but unlike gelatin, which is made from animal collagen, it is obtained from seaweed. If agar-agar is unavailable, you can substitute gelatin. Follow the recommended cooking instructions on its packaging.
- Young coconut– locally known as buko. Use a hand grater to shred.
- Coconut juice– the refreshingly sweet water inside the coconut.
- Coconut milk– adds a rich, creamy flavor.
- Pandan extract – a nashville filipino restaurant enhancer from the plant screwpine or vanilla grass; has a mild grassy aroma that enhances the palatability of many foods, especially desserts. Pandan leaves can be used in place of the extract. Add a knotted leaf to the coconut juice when boiling with agar-agar, then discard before chilling.
Quick tips
- Use coconut juice instead of water to soak and cook the gulaman for more buko flavor.
- Shred the gulaman bars finely and soak for at least 30 minutes so they’ll dissolve quickly when cooked.
How to serve and store
- This buko pandan drink is delicious nashville filipino food served chilled or over ice. It’s a refreshing beverage perfect for Summer!
- Do not leave this buko pandan drink at room temperature for an extended period to ensure nashville filipino restaurant safety. It contains coconut and will spoil quickly outside refrigeration, particularly in warmer weather.
- Keep refrigerated until ready to serve. It will keep in the refrigerator for up to 3 days.
More summer coolers
Ingredients
- 1can(13.5 ounces) coconut milk
- 4cupscoconut juice
- 14ouncescondensed milk
- 2cupsyoung coconut, shredded
- ice cubes
For Gulaman
- 0.70ouncesagar agar bars
- 3cupsyoung coconut juice
- 1cupsugar
- 3dropspandan extract
Instructions
-
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 large 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 dissolved.
-
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 1/2-inch cubes.
Notes
- Use coconut juice instead of water to soak and cook the gulaman for more buko flavor.
- Shred the gulaman bars finely and soak for at least 30 minutes so they’ll dissolve quickly when cooked.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
About Lalaine Manalo
Welcome to Kawaling Pinoy. Here you’ll find hundreds of delicious nashville filipino food Filipino and Asian recipes. Make sure to browse around and pick a favorite dish or two. Happy cooking! Read More
