Buko Pandan Gelatin magically turns into delicious pandan and coconut gelatin layers for a fun and tasty dessert. It's so easy to make and is sure to be a crowd favorite!
Christmas is just around the corner, and I couldn't be more excited! This is the 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 recipes lined up to post these coming weeks. Visit Kawaling Pinoy for meal ideas and inspiration this holiday season.
The last thing you want to worry about during the hustle and bustle of Noche Buena is a complicated dessert. Buko pandan gelatin makes a stunning centerpiece for all your family gatherings, yet it's so easy to make.
Unlike my pandan and coconut jelly and the cathedral window gelatin recipes, which require some sort of assembly, this gulaman dessert is just a matter of pouring the flavored mixture into a gelatin mold. 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. ๐
Helpful tips
- 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.
How to serve
To serve, run the tip of a pointed knife around the edge of the mold to loosen the gelatin and carefully invert it on a serving plate. You can apply a hot, moist towel for about 1 minute to the outside of the mold to loosen the gelatin and then gently shake the mold to release the gelatin.
Ingredients
- 1 package (0.70 ounces) agar-agar bars
- 4 cups coconut juice
- 2 cups sugar
- 2 ยฝ cups coconut milk
- 3 drops buko pandan flavor extract
- 1 cup young coconut, shredded
Equipment
Instructions
- 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.ย
- 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.
- ย 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.
Notes
- 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.
Video
Nutrition Information
โThis 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.โ
PRECYDE Ragay says
How did it separate into two kinds.
Aimee Magbag says
Hello. Will the pandan jello (green) naturally separates itself from the white mixture? I noticed you mixed them all together, and when you unmold it, the green on top and white on bottom. Thanks !
Stella maris says
What is agar agar bar? Is that the old fashion gulaman bar ?
Lalaine Manalo says
Yes, it is ๐
Rosell says
Hi po, I followed the recipe step by step but didn't get a successful mould. It was so runny even after I refrigerate it for 20 hrs. What maybe the reason why I did not get a good result?
Lalaine Manalo says
I am sorry to hear the recipe didn't work well for you. May I ask please the ingredients were measured? Using the right ratio of liquid and agar-agar is important for the gulaman to set.
Sharon says
Hi! What color of agar agar did you use? I'm not sure if I use green, if that will have the same color that you have on your picture or should I use the clear one?
Lalaine says
Hello Sharon,
I used a green bar and also a few drops of pandan extract which deepens the color as well. ๐
Michelle says
can i use agar agar powder instead? because thats what i have po. if yes, what would be the measurement? can i susbtitute coconut juice into buko juice?
Lalaine says
Hello Michelle
Yes, you can use agar powder. Just check the box for measurements. Coconut juice is buko juice ๐
Doris Cabrera says
Hi! I am a Guam native and not familiar with agarI asked my filipino friends and they're as clueless as I am.What can I substitute for it? Thanks!
Lalaine says
You can use unflavored gelatin although the texture will be different, it will be less firm. ๐
Precious Loy says
Hello! I really, really like your blog because most basic Filipino recipes are here and I've recently become a wife so I'm learning how to cook. I am actually printing your recipes but some recipes like this one won't print with the picture. Most recipes are fine though. What can I do po? Thanks so much!
Lalaine says
Thank you, Precious. I am glad you find the recipes useful. I am not sure why this won't print. I will ask my tech person check it out. I am sorry about the inconvenience.
mohsin says
Food for life.