Buko Pandan
Buko Pandan is a creamy, tropical dessert made with strips of coconut and pandan-flavored jelly. It's refreshing and perfect for get-togethers or simply as an afternoon snack.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pack buko pandan-flavored gulaman
- 1/3 cups uncooked mini sago or tapioca pearls
- 2 cups heavy cream
- 2 cups condensed milk, more or less to taste
- 3/4 cups evaporated milk
- 3 cups shredded young coconut (buko) strips
- 3 to 5 drops buko-pandan extract, for a stronger taste (optional)
- Pinipig, toasted (optional)
Instructions
- 1
Begin by preparing your gulaman (jelly) by following the packaged instructions. Transfer the liquid mixture into a large heat-proof container to chill and set while you prepare the rest of the ingredients.
- 2
Prepare the pearls by bringing a pot of water a boil. Once boiling, add in the pearls and turn down the heat to a medium-low. Let the pearls cook for around 15 minutes (stirring constantly to avoid sticking/burning), or until the pearls are translucent and no longer white in the centre. Drain, and rinse with cold water immediately to retain their chew. Set aside.
- 3
In a large container or bowl, combine together the heavy cream, condensed milk, and evaporated milk. Whisk to combine until smooth.
- 4
Once the jelly is firm, slice into 1-inch cubes.
- 5
Add the cubed jelly, cooked tapioca pearls, and young coconut strips into the cream mixture (you may also add drops of buko-pandan extract at this time if you prefer to intensify the flavor). Stir gently to combine. Taste and adjust the flavor to your preference, with more condensed milk for a sweeter taste or more evaporated milk for a looser consistency.
- 6
Let chill in the refrigerator overnight for best flavor and texture. Sprinkle with toasted pinipig prior to serving.