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Buko Pandan is a popular Filipino dessert made with young coconut (buko), pandan leaves, gelatin, and often flavored with a pandan extract or essence. It’s typically sweetened with condensed milk, but for a keto and sugar-free version, we’ll adjust the ingredients.

Gelatin is a common ingredient used in desserts to add texture and structure. It is a translucent, colorless, and flavorless substance derived from collagen found in animal bones, skin, and connective tissues. Here’s how gelatin works in desserts:

1. Gelling Agent: Gelatin acts as a gelling agent when dissolved in hot liquid and then cooled. When the gelatin cools, it forms a gel-like consistency that helps desserts set and hold their shape.
2. Texture Enhancement: Gelatin gives desserts a smooth and creamy texture. It can range from a soft set (like in panna cotta) to a firmer set (like in jelly or molded desserts).
3. Stabilizer: In addition to providing structure, gelatin can stabilize whipped creams and mousses, preventing them from collapsing.
4. Versatility: Gelatin is versatile and can be used in various types of desserts, including mousses, custards, panna cotta, fruit jellies, cheesecakes, and more.
5. Nutritional Benefits: Gelatin contains protein and some amino acids, although the amount in a typical serving of dessert is relatively small compared to other sources of protein.

When using gelatin in desserts, it’s important to follow the instructions for blooming (softening in cold water) and dissolving it properly to ensure a smooth texture in the final dish. Gelatin comes in powdered form or in sheets (known as gelatin leaves), and the amount needed varies depending on the recipe and desired consistency of the dessert.

Here’s a recipe for Keto Sugar-Free Buko Pandan:

Filipino Buko Pandan Dessert Recipe (Keto, Sugar-Free)

Ingredients

• 2 cups young coconut meat (buko), shredded
• 1 cup heavy cream
• 1 cup unsweetened coconut milk
• 1/2 teaspoon pandan extract, make sure it’s sugar-free and keto-friendly
• 1/2 teaspoon vanilla extract
• 1/4 cup keto-friendly sweetener, adjust to taste
• 1 tablespoon unflavored gelatin
• 1/4 cup cold water

Instructions

Prepare the Gelatin:

In a small bowl, sprinkle the gelatin over cold water. Let it sit for 5-10 minutes until it blooms (absorbs water and becomes gel-like).

Heat the Cream Mixture:

In a saucepan, combine heavy cream, almond milk, and erythritol. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.

Dissolve Gelatin:

Remove the cream mixture from heat. Add the bloomed gelatin to the hot cream mixture and stir until completely dissolved.

Combine Ingredients:

Stir in the pandan extract and vanilla extract into the cream mixture.

Chill the Mixture:

Let the mixture cool to room temperature, then refrigerate for about 1-2 hours until it starts to thicken slightly.

Add Coconut Meat:

Once the mixture has thickened slightly, gently fold in the shredded young coconut meat.

Chill Completely:

Transfer the mixture into serving bowls or a large bowl, cover with plastic wrap, and refrigerate for at least 4 hours or until completely set.

Serve:

Serve chilled, optionally garnished with additional shredded coconut on top and sugar-free whipped cream.

Notes:

• Pandan Extract: Look for pandan extract that is sugar-free and keto-friendly. You may need to adjust the amount depending on the brand’s concentration.
• Sweetener: Adjust the amount of sweetener to suit your taste preferences.
• Texture: The dessert should be creamy with a slight firmness due to the gelatin, similar to a mousse consistency.

Enjoy your Keto Sugar-Free Buko Pandan! It’s a delightful treat that captures the flavors of traditional Filipino cuisine while fitting into a low-carb lifestyle.