A chilled Filipino dessert salad of young coconut strips, pandan agar cubes, cream, and condensed milk.
20 min prep 8 min cook
Keeps the screen on · step-by-step guide · built-in timer
Pandan aromalı agar jölesini suyla karıştırıp 5 dakika kaynatın.
Jöleyi düz kaba dökün, oda sıcaklığında sertleşene kadar bekletin.
Sertleşen jöleyi küçük küpler halinde kesin.
Krema, yoğunlaştırılmış süt ve pandan özünü pürüzsüz karıştırın.
Hindistan cevizi şeridi, nata de coco ve jöle küplerini sosa ekleyin.
Tatlıyı 60 dakika buzdolabında soğutun.
Soğuk kaselere paylaştırıp servis edin.
💡 Tip: Jöleyi tam sertleşmeden kesmeyin; erken kesilirse kremalı karışımda dağılır.
🍽️ Serving suggestion: Buzdolabından soğuk çıkarıp küçük kaselerde servis edin, üstüne isteğe bağlı ekstra Hindistan cevizi şeridi koyabilirsiniz.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~280
kcal calories
5
g protein
42
g carbs
10
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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