Buco Pandan

Name: Buco Pandan
Cuisine: American
Ingredients: 2 packets KNOX unflavored gelatin; 1 can Nestlé table cream (12.8 FL oz/ 380 mL); 1/4 cup small tapioca pearls; 1 can Condensed milk (14 FL oz); 1/2 tsp McCormick buco pandan essence; 1 1/2 cup water; 16 oz shredded young coconut (454 g); 3 tbsp sugar

Bashed Cooking @bashedcooking

Disclaimer: Not all of my recipes are healthy but it sure is yummy. So if you have a sweet tooth, we can all say hello to diabetes with this dessert. 😝

Bashed Cooking @bashedcooking

Disclaimer: Not all of my recipes are healthy but it sure is yummy. So if you have a sweet tooth, we can all say hello to diabetes with this dessert. 😝

Saved

Ingredients

2 packetsKNOX unflavored gelatin
1 canNestlé table cream (12.8 FL oz/ 380 mL)
1/4 cupsmall tapioca pearls
1 canCondensed milk (14 FL oz)
1/2 tspMcCormick buco pandan essence
1 1/2 cupwater
16 ozshredded young coconut (454 g)
3 tbspsugar

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Steps

1

Cook tapioca pearls per package instruction. Set aside to cool down, make sure to soak in cold water (so they won't stick to each other).
2

Prepare gelatine per package instruction adding 1/4 tsp of buco pandan essence. Set aside to cool down then cube once firm.
3

Drain water from tapioca pearls.
4

Mix all ingredients in a large mixing bowl adding the remaining 1/4 tsp buco pandan essence.
5

If you don't have shredded young coconut, you can use the canned young coconut meat and just slice thinly. 😊
6

Serve cold. ENJOY!