Summer is finally here, and I’ve got a recipe that’s perfect to cool you down in this hot weather. Buko Pandan is a Filipino cold dessert made of jelly cubes, young coconut, and sweetened cream flavored with pandan. It’s usually made for a special occasion, parties, or holidays. Obviously you can make it anytime you want, like I do. It’s creamy, sweet, and full of great mix-ins such as jelly, mini tapioca pearls, and coconut meat.
Buko means coconut and Pandan is screwpine, and these two are often used together in Filipino dishes and super delicious together! This dish is normally cooked with the pandan leaves. Unfortunately, they are not as abundant here in the U.S., so I had to use the pandan extract. I know it’s not the same, but it’s a great alternative if you cannot find the leaves, and plus using the extract also gives this dessert it’s lovely green color.
One thing I find odd is that, originally, this dish is dairy-based. I mean, it’s a coconut dessert, so why not use actual coconut milk? That’s essentially how I recreated this dish to make it vegan and dairy-free. Not to mention, I made gelatin-free jelly as well. You honestly can’t taste the difference, and usually I’m not the biggest fan of coconut milk, but in this dish it’s the best. You seriously have to try this, and open up your palette to new things! And for my fellow Filipinos out there, if you’re missing out on the classic Filipino dessert, you’re gonna have to try this!
If you tried this recipe, let me know what you think in the comments below. You can also share it with me on Instagram, just tag @flouredframe. I would love to see your recreations! Happy cooking!
📖 Recipe
Vegan Buko Pandan (Filipino Coconut Dessert)
Equipment
- Flat dish or glass for the gulaman
- Whisk
- Knife
- Small saucepan
- Medium saucepan
- Serving bowl
Ingredients
Gulaman (Jelly):
- 1 teaspoon Agar-agar powder (not flakes)
- 480 grams Water
- 60 grams Granulated sugar
- 2 teaspoons Pandan extract
Base Ingredients:
- 320 grams Vegan evaporated milk (I used Nature's Charm brand)
- 60 grams Dairy-free whipping cream
- 160 grams Vegan sweetened condensed milk (I used Nature's Charm brand)
- 1 teaspoon Pandan extract (optional, if you want more pandan flavor)
- 85 grams Mini tapioca balls
- 135 grams Nata de coco
- 135 grams Macapuno strings
Instructions
Make Gulaman (Jelly)
- Prepare a flat baking dish or glass to set the jelly in. In a medium-sized saucepan, mix together the agar-agar powder, water, pandan extract and sugar. Bring it to the boil over medium-high heat, stirring regularly. Allow to boil for 2-3 minutes. Then pour onto the prepared baking dish or glass and place it in the fridge to set for 2 hours or overnight. Use a knife to cut it into squares.
Base:
- Follow the instructions on the package to cook the tapioca pearls. Set aside until ready to use.
- Combine the coconut evaporated milk, coconut condensed milk, dairy-free heavy whipping cream, and pandan extract, into a serving bowl of your choice.
- Then add in the nata de coco, macapuno strings, mini tapioca pearls, and the gulaman. Mix to combine. Chill in the fridge for a 2 hours before serving.
Leave a Reply