Ingredients with Measurements:
- 2 cups shredded young coconut meat (buko)
- 1 can condensed milk (14 oz)
- 1 can evaporated milk (12 oz)
- 1 pack all-purpose cream (250 ml)
- 1 pack graham crackers (200 g)
- 1 cup crushed ice
Special equipment needed:
- Electric mixer or whisk
Step-by-step instructions:
1. In a mixing bowl, combine the condensed milk, evaporated milk, and all-purpose cream. Mix well using an electric mixer or whisk until smooth and creamy.
2. Add the shredded young coconut meat to the mixture and mix well.
3. Crush the graham crackers into small pieces and set aside.
4. In a glass or container, layer the graham crackers, followed by the creamy mixture, and then a layer of crushed ice.
5. Repeat the layering process until the glass or container is full.
6. Top with a layer of graham crackers and shredded young coconut meat.
7. Chill in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 15 minutes
Chilling time: 2 hours
Total time: 2 hours and 15 minutes
Temperature:
Refrigerate at 4°C (40°F)
Serving size:
This recipe makes 6-8 servings.
Nutritional information:
Calories per serving: 400
Total fat: 18g
Saturated fat: 10g
Cholesterol: 55mg
Sodium: 200mg
Total carbohydrates: 52g
Dietary fiber: 1g
Sugars: 40g
Protein: 8g
Substitutions for ingredients:
- Instead of shredded young coconut meat, you can use canned coconut meat or coconut flakes.
- You can use whipped cream instead of all-purpose cream.
- You can use crushed digestive biscuits or vanilla wafers instead of graham crackers.
Variations:
- You can add sliced bananas or mangoes between the layers for a fruity twist.
- You can sprinkle chocolate shavings or cocoa powder on top for a chocolatey flavor.
- You can add a layer of caramel sauce or dulce de leche for a sweet and creamy taste.
Tips and tricks:
- Make sure to drain the shredded young coconut meat well before adding it to the mixture to avoid excess liquid.
- Crush the graham crackers into small pieces to make it easier to layer.
- Use a clear glass or container to showcase the layers.
- You can adjust the sweetness by adding more or less condensed milk.
Storage instructions:
- Store the Ice Buko Float in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This recipe is served chilled and does not require reheating.
Presentation ideas:
- Serve the Ice Buko Float in a clear glass or container to showcase the layers.
- Top with a layer of whipped cream and shredded young coconut meat for a more festive look.
- Garnish with a cherry or mint leaves for added color.
Garnishes:
- Whipped cream
- Shredded young coconut meat
- Chocolate shavings
- Cocoa powder
- Caramel sauce
- Dulce de leche
- Cherry
- Mint leaves
Pairings:
- This recipe goes well with grilled or roasted meats, such as chicken or pork.
- It also pairs well with seafood dishes, such as grilled fish or shrimp.
Suggested side dishes:
- Fresh fruit salad
- Grilled vegetables
- Garlic bread
Troubleshooting advice:
- If the mixture is too thick, you can add a little more evaporated milk to thin it out.
- If the mixture is too thin, you can add more all-purpose cream to thicken it up.
Food safety advice:
- Make sure to use fresh and clean ingredients.
- Store the Ice Buko Float in the refrigerator to avoid spoilage.
- Do not leave the Ice Buko Float at room temperature for too long.
Food history:
- The Ice Buko Float is a popular dessert in the Philippines, made with shredded young coconut meat, condensed milk, and cream. It is a variation of the classic icebox cake, which originated in the United States in the early 20th century.
Flavor profiles:
- The Ice Buko Float is a sweet and creamy dessert with a hint of coconut flavor and a crunchy graham cracker crust.
Serving suggestions:
- Serve the Ice Buko Float chilled for a refreshing dessert after a meal.
- It is also a great dessert for special occasions or parties.
Related Categories
Cooking Method: N/A
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Region: Philippine
Taste: Sweet, Creamy, Refreshing