Buko Pandan
Buko pandan is a beloved Filipino dessert that has been enjoyed in the Philippines since the early 20th century.
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It might resemble buko salad, but it has its unique flavor. Made with young coconut and pandan leaves, it has a unique flavor and vibrant green color. Its popularity endures because it’s simple to prepare and incredibly refreshing, making it a great choice for parties and special occasions.
How To Make Buko Pandan?
- Boil water in a saucepan, then add pandan leaves and cover, continuing to boil for 15 minutes. Then, remove the leaves.
- Next, add sugar, powdered gelatin, and buko pandan flavoring, stirring until the powder is completely dissolved in water.
- Turn off the heat and transfer the mixture to a mold, allowing it to cool until firm. For quicker results, chill in the refrigerator.
- Combine young coconut strips, Nestlé Carnation Condensada, Nestlé All Purpose Cream, and cooked sago pearls in a bowl. Chill in the refrigerator or freezer for a few hours until the texture thickens.
- Slice the firm gelatin into ½-inch cubes. Combine the gelatin cubes with the creamy mixture of cream, sago pearls, and condensed milk.
- Transfer to individual serving platters or cups, and optionally top with a scoop of vanilla ice cream.
- Serve, share, and enjoy!
Buko Pandan Ingredients
The ingredients for today’s recipe are pleasantly straightforward and can be easily found at local grocery stores or markets.
- 20 ounces young coconut strips — Adds a chewy texture and a hint of sweetness to the dessert.
- 250 ml Nestlé All-Purpose Cream — Provides a creamy and rich base for our dessert. I recommend this brand for a similar taste, but you’re welcome to try a different brand for the all-purpose cream if you prefer.
- 150 ml Nestlé Carnation Condensada — Condensed milk adds sweetness and richness to enhance the flavor of the dessert.
- ½ cup sago pearls cooked (optional) — Offers additional texture and a fun pop in every bite.
Gelatin Ingredients
- 2 cups water — Serves as the liquid base for the gelatin mixture.
- 3 ounces powdered gelatin — Helps to set the our dessert into a firm and jiggly consistency.
- ½ lb. pandan leaves — This infuses our dessert with a fragrant and distinctive pandan flavor.
- ¼ cup sugar — Adds sweetness to balance the flavors of the gelatin.
- ½ teaspoon buko pandan flavoring — Enhances the pandan flavor and gives the dessert its signature taste.
Comparing Filipino And Thai Versions
While desserts from other countries, like Thailand’s buko pandan, also feature coconut and pandan, Filipino buko pandan stands out for its creamy and sweet taste, thanks to condensed milk and cream. In contrast, the Thai version is firmer and uses more coconut milk for flavor. Despite their differences, both desserts share common ingredients typical in Southeast Asian sweets.
It’s important to let the mixture cool down before placing it in the refrigerator to avoid straining the appliance. Taking care of your refrigerator helps maintain its efficiency and prolongs its lifespan.
Perfect For Warm Weather
As the weather warms up, such as in the Philippines where temperatures can reach up to 40°C, enjoying a cool and refreshing buko pandan is ideal. With just a few simple ingredients, you can easily make it at home. You might also like other Filipino desserts like fruit salad and halo-halo.
Storage and Shelf Life of Buko Pandan
To store buko pandan, place it in an airtight container and refrigerate it. It will usually stay good for 3 to 5 days. If you want to keep it longer, you can freeze it, but the texture of the coconut and jelly may change. Always check for unusual smells or changes in texture before eating, as these could be signs that the buko pandan has gone bad.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Buko Pandan
Ingredients
- 20 ounces young coconut strips
- 250 ml Nestlé All Purpose Cream
- 150 ml Nestlé Carnation Condensada
- ½ cup cooked sago pearls optional
- 2 cups water
- 3 ounces powdered gelatin
- ½ lb. pandan leaves
- ¼ cup sugar
- ½ teaspoon buko pandan flavoring
Instructions
- Boil water in a saucepan, then add pandan leaves.½ lb. pandan leaves, 2 cups water
- Cover and continue boiling for 15 minutes.
- Remove the leaves, then add sugar, powdered gelatin, and buko pandan flavoring. Stir until the powder is completely dissolved in water.3 ounces powdered gelatin, ¼ cup sugar, ½ teaspoon buko pandan flavoring
- Turn off the heat and transfer the mixture to a mold. Allow the temperature to cool.
- The texture of the mixture should be firm once cooled. You may also place this inside the refrigerator for faster results (Note: allow the temperature to go down before putting it in the refrigerator).
- Combine young coconut strips, Nestlé Carnation Condensada, Nestlé All Purpose Cream, and cooked sago pearls.250 ml Nestlé All Purpose Cream, 150 ml Nestlé Carnation Condensada, ½ cup cooked sago pearls, 20 ounces young coconut strips
- Allow the texture to thicken by chilling in the refrigerator or freezer for a few hours.
- Slice the firm gelatin into ½ inch cubes and combine it with the creamy mixture.
- Transfer to individual serving platters or cups. You can also top it with a scoop of vanilla ice cream. Serve, share, and enjoy!
Rezza says
i made this recipe and we all love it even w/o the vanilla ice cream it is still perfect dessert for all ages
dhory says
did this recipe today for a dinner with friends, it was a hit! 🙂
Joy says
I made brazo de mercedes but the only problem I had is when I need to remove its hard. What can I use to grease the cookie sheet. Please help me. Thank you very much.
genelyn pablo says
thanks a lot on ur site,it help me a lot to enjoy cooking a traditional cuisine especially ours.i did 2 already of ur recipe and its so….delicious,thanks again sir…more power!