Nathaniel’s Buko Pandan is a type of Filipino Dessert prepared with young coconut strips, pandan jelly, nata de coco, cream and condensed milk served ice cream style
- Cut your pandan jelly into small cubes. Set this aside.
- In an ice cream maker combine young coconut and fresh cream. Churn ice cream maker until slightly thick.
- Add nata de coco and cut gulaman then continue to churn. While ice cream maker is churning slowly add condensed milk. Once everything is added, place it in a container then put it in the freezer. Freeze overnight before serving.
Use good quality young coconut, meat should be tender not too soft or not too hard.
For the gulaman powder prepare it with coconut water instead of plain water, also reduce the quantity of liquid by one cup to make your jelly firm.
If your ice cream maker does not have its own compressor or cooling mechanism make sure you prepare it in a cool place otherwise it will not set properly, otherwise you will need to place the mixing bowl in the freezer for 30 minutes, churn and repeat until it sets.