Buko Pandan

Pearl of  My Sassy Chef and Thea of Words and Nosh are January's Kulinarya Cooking Club Challenge hosts...and since Thea's birthday is this month, they came up with a birthday celebration theme. The challenge is to prepare a favorite birthday dish (entree, dessert, snack, or drink) and make it more healthy by making it into a vegetarian/vegan, lower fat, dairy-free or low sugar version.

My birthday falls on Dec. 25, and I grew up celebrating my birthday with lots of mouthwatering holiday food. But aside from Beef Caldereta and Pancit Canton, if there's one thing that I always want on the dining table for my birthday, it's Buko Pandan...a very simple yet so deliciously refreshing dessert that I really love.

Buko Pandan is a favorite Filipino dessert which is a combination of shredded buko(young coconut) and pandan(screw pine) jelly mixed with table cream and condensed milk.

In the Philippines where pandan can be found everywhere, this dessert is traditionally prepared by boiling pandan leaves until all the juices are released. After removing the leaves, the liquid is then used to make the jelly. Here in my side of the world where pandan is hardly available, I use pandan extract instead. To give the jelly a richer flavor, I use coconut juice in place of water. 

So how did I make my usual version of buko pandan healthy? Well, I made it low fat by using light table cream and fat free condensed milk. And instead of powdered gelatin, I used agar-agar bars. Though a bit tougher and less floppy than gelatin, agar-agar which is made from seaweed is a great and healthier substitute. It is fat free, low in calories and high in calcium.

With those simple alterations I made, I can say that I made a totally healthy version of buko pandan...

Check it out and let me know what you think! 

Cheers to good health!!!