Buko Pandan Recipe
Filipino · Dessert · 40 min total
A classic Filipino dessert made with young coconut strips and pandan-flavored jelly in a creamy, sweet sauce. This refreshing treat is perfect for parties and warm weather.
20
min prep
min prep
20
min cook
min cook
8
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 1 (1 oz) package unflavored gelatin powder
- 1/2 cup white sugar
- 3 cups water
- 1/2 teaspoon pandan extract (or 1 teaspoon pandan flavoring)
- 2 cups young coconut strips (buko), fresh or canned
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) can evaporated milk
- 1 cup heavy cream or all-purpose cream
- 1/2 cup cooked sago pearls (optional)
Instructions
- In a saucepan, combine gelatin powder, sugar, and water. Stir well and let sit for 5 minutes to bloom.
- Bring the mixture to a gentle boil over medium heat, stirring constantly until gelatin and sugar are fully dissolved.
- Remove from heat and stir in pandan extract. Pour into a shallow dish and refrigerate until set, about 2 hours.
- Once set, cut the pandan jelly into small cubes.
- In a large bowl, combine the cubed pandan jelly, young coconut strips, sweetened condensed milk, evaporated milk, and heavy cream. Mix well.
- If using sago pearls, add them and stir to combine.
- Chill for at least 1 hour before serving. Serve cold.
Tips
- For a richer taste, use all-purpose cream instead of heavy cream.
- You can adjust the sweetness by adding more or less condensed milk.
- Store leftovers in the refrigerator for up to 3 days.
AI estimate may be inaccurate · Terms