Who doesn’t love Buko Pandan Salad especially the one from Nathaniel’s. It’s so yummy, right? But unfortunately, the sugar and condensed milk in most Buko Pandan Salad recipe makes it super high carb. Sad, isn’t? But don’t despair! I was able to craft a low carb version. Yay!
I used almost same ingredients like pandan leaves, unsweetened green gulaman, coconut meat, heavy cream but instead of using condensed milk, I made a low carb condensed milk version using coconut milk and erythritol. I also used erythritol to sweeten the gulaman.
How did it turn out? It’s taste like the regular version! So yummy! I served it in our prayer meeting group and all 6 of us finished 1 whole tub! Hahaha! And I am the only one doing low carb lifestyle. It taste better though when chilled than frozen. The sweetness is lessened when frozen and coconut milk makes the cream a little bit grainy when fully melted. But still so good! Maybe I will try next time with just cream sweetened with erythritol and omit coconut milk. Maybe it will freeze better.
Here’s the recipe.
1 pack unsweetened green gulaman
1/2 cup erythritol for the gulaman
4 pieces pandan leaves
1/3 cup erythritol for the condensed milk
2 250ml heavy cream
1 400 ml coconut milk
Coconut meat from 1 to 2 fresh coconut
Boil pandan leaves in 4 cups water for 20 minutes. Cool it down. Take off pandan leaves and use water to cook gulaman. Make sure you still have 4 cups water otherwise just add water to make it 4 cups. Cook gulaman per package instructions except use 1/2 cup erythritol instead of sugar. When completely cool, refrigerate. To make condensed milk, combine coconut milk and 1/3 cup erythritol. Slowly boil then simmer for about 20 minutes until it’s reduced to half. Set aside to cool. Slice coconut meat in small square pieces. When gulaman and condensed milk are both cool, combine heavy cream with condensed milk. Then pour over gulaman together with coconut meat. Stir until fully combined. Refrigerate to cool further or freeze if will not be eaten right away.