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!
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.
Ingredients
Scale
Gulaman (Jelly):
¾ teaspoon – agar-agar powder
2 cups (480ml) – water
1/4 cup (60g) – granulated sugar
2 teaspoon – pandan extract
Other Ingredients:
1 can – coconut cream
½ can (160g) – condensed coconut milk
2 teaspoon – pandan extract
½ cup (85g) – mini tapioca balls
¾ cup (135g) – nata de coco
¾ cup (135g) – macapuno strings or fresh grated coconut
Instructions
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 heat, stirring regularly. Allow to boil for 2 minutes.
Pour out into the prepared baking dish or glass and place it in the fridge to set for 2 hours. Use a knife to cut it into squares.
Follow the instructions on the package to cook the tapioca pearls. Set aside.
To combine, take a large bowl, pour coconut cream, condensed coconut milk, and pandan extract. Mix until well combined, and then add in the nata de coco, macapuno strings, mini tapioca pearls, and the pandan gulaman. Chill in the fridge for a few hours. Serve and enjoy!
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