Buko Pandan
A refreshing dessert made with pandan-flavored jelly, shredded young coconut, and cream.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Make the Jelly: In a saucepan, dissolve the gulaman powder in the buko juice. Stir in the pandan extract. Bring to a boil over medium heat, stirring continuously until the powder is fully dissolved.
- 2
Set the Jelly: Pour the liquid into a flat rectangular dish. Let it sit at room temperature until firm, then transfer to the refrigerator to chill. Once set, cut the jelly into small, bite-sized cubes.
- 3
Prepare the Cream Base: In a large mixing bowl, combine the all-purpose cream and sweetened condensed milk. Whisk until smooth and well-blended.
- 4
Combine: Fold the chilled pandan jelly cubes, shredded young coconut strings, and cooked sago into the cream mixture.
- 5
Chill and Serve: Cover the bowl with plastic wrap and refrigerate for at least 2-3 hours before serving. It is best served very cold.
Plan it in Listahan
Add Buko Pandan to your week, check it against your household's allergens, and build the shopping list automatically.