📝 About This Recipe
Buko Pandan is a quintessential Filipino dessert that captures the essence of a tropical paradise in every spoonful. It features a refreshing combination of young coconut strips and fragrant pandan-infused jelly cubes, all swathed in a rich, velvety sweet cream. This vibrant green delicacy is the star of every Filipino celebration, offering a cooling, aromatic experience that balances the nuttiness of coconut with the floral notes of pandan leaves.
🥗 Ingredients
The Pandan Jelly
- 1 packet Agar-agar powder (25g, green-colored and unflavored)
- 4 cups Water (or use coconut water for extra flavor)
- 1 teaspoon Pandan extract (high quality for vibrant color and scent)
- 1/2 cup Granulated sugar (to sweeten the jelly base)
The Cream Mixture
- 2 cups All-purpose cream (chilled (Nestlé cream is traditional))
- 1 can Sweetened condensed milk (14 oz, adjust according to preferred sweetness)
- 1/2 cup Evaporated milk (for a smoother, pourable consistency)
- 1/4 teaspoon Pandan paste (optional, for a light green tint in the cream)
The Main Textures
- 2 cups Young coconut (Buko) (shredded into long, thin strips)
- 1/2 cup Kaong (green sugar palm fruit, drained)
- 1 cup Nata de coco (coconut gel cubes, drained)
- 1/2 cup Small sago pearls (cooked until translucent)
Garnish
- 2 tablespoons Pinipig (toasted pounded young rice for crunch)
- 1/4 cup Cheese (mild cheddar, finely grated)
👨🍳 Instructions
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1
In a medium pot, combine the water (or coconut water), agar-agar powder, and sugar. Stir well until the powder is completely dissolved before turning on the heat.
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2
Bring the mixture to a gentle boil over medium heat, stirring constantly to prevent the agar-agar from clumping at the bottom.
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3
Once boiling, stir in the pandan extract. Let it simmer for 2 minutes, then remove from heat.
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4
Pour the liquid into a wide, flat rectangular glass tray. Allow it to cool at room temperature for 30 minutes, then refrigerate until completely firm (about 1-2 hours).
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5
While the jelly sets, prepare the cream base. In a large mixing bowl, combine the chilled all-purpose cream, sweetened condensed milk, and evaporated milk.
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6
Whisk the cream mixture vigorously for 3-5 minutes. This aerates the cream, giving the dessert a lighter, more luxurious mouthfeel.
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7
If you desire a pale green hue for the sauce, whisk in a tiny drop of pandan paste at this stage.
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8
Once the pandan jelly is firm, take it out of the fridge and slice it into 1/2-inch uniform cubes using a sharp knife.
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9
Add the jelly cubes, shredded young coconut, nata de coco, kaong, and cooked sago pearls into the cream mixture.
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10
Gently fold all the ingredients together using a rubber spatula, ensuring the jelly cubes don't break.
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11
Cover the bowl with plastic wrap and chill in the refrigerator for at least 4 hours, or ideally overnight, to allow the flavors to marry and the cream to thicken.
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12
Before serving, give the mixture a quick, gentle stir. Spoon into chilled dessert bowls or glasses.
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13
Top each serving with a sprinkle of toasted pinipig for crunch and a little grated cheese for a salty-sweet contrast.
💡 Chef's Tips
Use fresh young coconut (buko) if possible; the bottled variety is often too firm and lacks the delicate sweetness of fresh meat. Chill your all-purpose cream for at least 24 hours before whipping to ensure it reaches its maximum volume and thickness. Don't overcook the agar-agar; once it reaches a boil and the granules are gone, it's ready. Over-boiling can result in a rubbery texture. If using frozen coconut, thaw it completely and pat dry with paper towels to prevent excess water from thinning out your cream sauce. Adjust the sweetness by adding the condensed milk gradually, tasting as you go to find your perfect balance.
🍽️ Serving Suggestions
Serve in tall chilled parfait glasses to showcase the beautiful layers of green jelly and white coconut. Pair with a scoop of Macapuno (sport coconut) ice cream on top for an ultra-indulgent 'special' version. Enjoy alongside traditional Filipino savory snacks like Pancit Bihon or Palabok for a perfect afternoon 'merienda'. Serve with a glass of cold calamansi juice to provide a bright, acidic contrast to the rich creaminess of the dessert. For a modern twist, serve in small shooter glasses as a refreshing palate cleanser at a dinner party.