Filipino

Buko Pandan

Name: Buko Pandan
Total time: 150 min
Yield: 8 servings
Cuisine: Filipino
Ingredients: 1 packet (25g) green unflavored gulaman (agar-agar) or gelatin powder; 4 cups buko juice (coconut water); 1 tsp pandan extract; 2 cups shredded young coconut (buko) strings; 1 can (14 oz) sweetened condensed milk; 1 can (12.8 oz) all-purpose cream or heavy cream; 1/2 cup small tapioca pearls (sago), cooked

A refreshing dessert made with pandan-flavored jelly, shredded young coconut, and cream.

150 minutes

Serves 8

Dessert

Contains common allergens

Dairy

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Instructions

5 steps

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.

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