Vegan Buko Pandan (Filipino Coconut Dessert)
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.
Equipment
- Flat dish or glass for the gulaman
- Whisk
- Knife
- Small saucepan
- Medium saucepan
- Serving bowl
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Ingredients
Gulaman (Jelly):
- 1 teaspoon Agar-agar powder (not flakes)
- 2 cups (480ml) Water
- ¼ cup (60g) Granulated sugar
- 2 teaspoons Pandan extract
Base Ingredients:
- 1 cup (240ml) Coconut Evaporated milk (I used Nature's Charm brand)
- ¼ cup (60ml) Silk dairy-free heavy whipping cream
- ½ can (160g) Coconut condensed milk (I used Nature's Charm brand)
- 1 teaspoon Pandan extract (optional, if you want more pandan flavor)
- ½ cup (85g) Mini tapioca balls
- ¾ cup (135g) Nata de coco
- ¾ cup (135g) 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.
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