How To Make Coconut And Pandan Jelly Coolers

The Philippines is a tropical country abundant in coconut trees. Three out of 12 million hectares of farmlands are devoted to coconut trees. On the other hand, Pandan is a tropical plant widely used for culinary by Southeast Asian countries, including the Philippines. Therefore, we have plenty local dishes, especially desserts and rice cakes, that use pandan and coconut either together or separately.

Since the combination of pandan jelly and coconut meat, which is locally called as Buko Pandan Salad, is a famous dessert in the Philippines, especially during summer time, many Filipino street vendors also use the Buko Pandan Salad ingredients to make samalamig, a Filipino term for chilled drinks. Therefore, you will commonly see large containers of light green drink with big chunks of ice in the streets of Philippine provinces. Those are coconut and pandan jelly coolers. Those are what we are going to make today.

http___www.bigleaguekickball.com_about_ Order Soma online overnight FedEx delivery 1. Prepare all the ingredients needed.

• buy soma online 1/2 kilo Shredded Coconut Meat
• Coconut Water
• 20 grams Pandan-flavored Gelatin Powder
• 370 ml Evaporated Milk
• 300 ml Condensed Milk
• 2 Cups Water

2. Start the pandan jelly by heating two cups of water.

3. Pour contents of the Pandan gelatin powder sachet. Keep on stirring.

4. Stir in a half cup of condensed milk. Bring to boil.

5. Place in molder. Make sure that the solid particles are filtered.

6. Let it cool.

7. Cut jelly into cubes.

8. Combine pandan jelly, coconut meat and coconut water.

9. Pour 370ml evaporated milk.

10. Mix in the remaining 150ml condensed milk.

11. Your Coconut and Pandan Jelly Cooler is now done and ready to be served.