Buko Pandan is a popular Filipino dessert known for its sweet and refreshing taste. It combines the tropical flavors of young coconut and fragrant pandan leaves with creamy milk. This dessert is even better with chewy small tapioca pearls and chunks of coconut jelly. Perfect for festive occasions or as a cool treat on a hot day, Buko Pandan is a must-try for anyone looking to explore the sweet side of Filipino cuisine!

Tip #1

Check Jelly Consistency: Follow the jelly package instructions closely for the best results, adjusting the amount of powder as needed based on the brand used to ensure the jelly sets properly.

Tip #2

Ensure Complete Cooling: Allow the pandan jelly to cool at room temperature before chilling it in the fridge to prevent condensation and to ensure it sets evenly.

Tip #3

Balance Sweetness: Taste the mixture before chilling to adjust the sweetness, adding more condensed milk if needed. Remember, the flavours will intensify slightly once it is chilled.

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Buko Pandan

Preparation time: 1 hour | Chilling time: 3 hours

Servings: 8 to 10 people

Ingredients

Pandan Jelly:

4 cups coconut juice
8 tsp unflavoured jelly powder
1/4 cup sugar
1 tsp pandan extract

Buko Pandan:

2 cups nata de coco
2 cups kaong (sugar palm fruit)
2 cups coconut strings
1/4 cup small tapioca pearls, uncooked
1/2 cup (200g) condensed milk
3 cups heavy cream

Preparation

Make the Pandan Jelly:
- In a medium pot, combine coconut juice, jelly powder, sugar, and pandan extract. Stir continuously and bring to a boil. Once boiling, remove from heat and pour into a shallow pan to cool. Chill in the fridge until fully set, then cut the gelatin into cubes.
Cook Tapioca Pearls:
- Bring 4 cups of water to a boil in a pot. Add tapioca pearls and cook for about 15 minutes, or until they turn translucent. Stir occasionally to prevent sticking. Drain and rinse under cold water until cool. Set aside.
Combine:
- In a large mixing bowl, combine nata de coco, kaong, coconut strings, cooked tapioca pearls, and cubed pandan jelly.
- Pour in the condensed milk and heavy cream, and gently mix until all components are well incorporated.
Chill:
- Transfer the salad to a large container or cover the mixing bowl with plastic wrap. Refrigerate for at least 3 hours to allow the flavors to meld and the salad to chill thoroughly.
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