Description
A refreshing and vibrant Coconut Pandan Salad featuring young coconut, Nata de coco, and a fragrant blend of pandan extract, perfect for sunny days.
Ingredients
- 2 bars (0.70 ounces each) green agar-agar, shredded
- 3 cups coconut juice
- 1 cup sugar
- 4 drops pandan extract
- 2 cups shredded young coconut
- 1 bottle (12 ounces) Nata de coco, drained
- 1 bottle (12 ounces) Kaong, drained
- 1 can (14 ounces) table cream
- 1 can (14 ounces) sweetened condensed milk
Instructions
- Combine agar-agar and coconut juice in a pot and soak for about 30 minutes.
- Bring the mixture to a boil over medium heat, stirring regularly until agar-agar melts completely.
- Add sugar and continue stirring until dissolved, cooking for another 10-15 minutes.
- Add 2 drops of pandan extract and stir to combine.
- Remove from heat and pour the mixture into a flat dish to cool until fully set.
- Cut the set mixture into 1/2-inch cubes.
- Combine the cubes with shredded coconut, Nata de coco, Kaong, table cream, and sweetened condensed milk in a large bowl.
- Add 2-3 drops of pandan extract and stir well to combine.
- Chill the salad for 1 to 2 hours before serving cold.
Notes
Experiment with different types of fresh coconut and adjust the pandan extract to taste. Chill thoroughly for best flavor.
