Coconut Pandan Gulaman Dessert
Coconut Pandan Gulaman is a chilled Filipino dessert made with agar-agar set in sweetened coconut milk and flavored with pandan leaf. The pandan gives the jelly its distinctive green color and lightly grassy, vanilla-like aroma. It sets in the refrigerator within a couple of hours and is best served cold.
Equipment
- Medium-sized saucepan
- Whisk
- 9x9 inch baking dish
- Refrigerator
Ingredients
- 1 pack agar-agar powder clear color
- 1 cup water room temperature
- 1 cup coconut milk full-fat for creamier texture
- ½ cup sugar preferably fine granules
- 1 teaspoon pandan extract for a subtle floral aroma
- 1-4 drops green food coloring or as desired; optional for visual vibrancy
Instructions
- In a medium-sized saucepan, combine the agar-agar powder and water. Stir continuously over medium heat until the agar-agar is fully dissolved.
- Add the coconut milk and sugar to the saucepan. Continue to whisk the mixture gently, allowing the sugar to dissolve completely without burning, over low heat.
- Once the mixture is smooth, add the pandan extract and a few drops of green food coloring for a vibrant green hue. Stir until evenly mixed.
- Remove from heat, and carefully pour the mixture into a 9x9 inch baking dish. Allow it to cool for about 10 minutes.
- Refrigerate for an additional 20 minutes to set completely. The gulaman is ready once it is firm to the touch.
Notes
Tammy’s Tips:
- For a richer flavor, try using pandan leaves instead of extract by boiling a few leaves in water and using the infused liquid in place of plain water.
- Substitute coconut sugar for a caramel undertone.
- For added texture, consider combining with diced tropical fruits like mangoes or pineapples before serving.
Nutrition
Calories: 204kcalCarbohydrates: 35gProtein: 2gFat: 8gSaturated Fat: 7gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gSodium: 28mgPotassium: 319mgFiber: 2gSugar: 17gVitamin C: 0.4mgCalcium: 138mgIron: 6mg
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