Buko Pandan

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Made with young coconut and pandan leaves, known for its creamy texture and vibrant green color.

Prep Time30

Cook Time15

Optional setting time for gelatin8

Course: Dessert

Cuisine: Fiipino

Keyword: dessert recipe, filipino dessert

Servings: people

Calories: 4217kcal

Author: Jah dela Rosa

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!

Notes

Best Sugar for Your Buko Pandan

A great option is refined white sugar, which has a neutral flavor that won’t overpower the delicate pandan and coconut notes in your dessert. You can also use granulated white sugar, but you should dissolve it first in 1 cup of buko juice for the best results. Avoid using brown sugar or raw sugars, as they may impart unwanted flavors and, most significantly, affect the color and clarity of the gelatin.

Nutrition