📝 About This Recipe
Buko Pandan is a quintessential Filipino dessert that captures the tropical essence of the Philippines through the aromatic pairing of screw pine (pandan) and young coconut (buko). This refreshing treat features translucent cubes of pandan-infused agar-agar swimming in a silky, rich cream dressing, punctuated by tender strips of fresh coconut. It is the ultimate crowd-pleaser for celebrations, offering a perfect balance of floral fragrance, creamy sweetness, and cooling textures.
🥗 Ingredients
The Pandan Jelly
- 1 packet Unflavored Green Agar-Agar Powder (Gulaman) (25g packet, specifically green-colored)
- 5 cups Water (use coconut water for extra flavor if available)
- 1 teaspoon Pandan Extract (to enhance the color and aroma)
- 1/2 cup Granulated Sugar (to lightly sweeten the jelly)
- 2-3 pieces Fresh Pandan Leaves (tied into a knot)
The Cream Dressing
- 2 cups Young Coconut Strings (Buko) (freshly shredded or thawed frozen)
- 2 cups All-purpose Cream (chilled (Nestlé Cream is the traditional choice))
- 1 can Condensed Milk (300ml-390ml depending on desired sweetness)
- 1/2 cup Evaporated Milk (to adjust the consistency)
- 1/2 cup Kaong (Sugar Palm Fruit) (green colored, drained)
- 1/2 cup Nata de Coco (Coconut Gel) (green or white, drained)
For Garnish and Texture
- 1/4 cup Pinipig (Toasted Pounded Rice) (optional, for crunch)
- 1 scoop Macapuno Ice Cream (optional, for serving)
- 2 tablespoons Cheddar Cheese (finely grated for a salty contrast)
👨🍳 Instructions
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1
In a medium pot, combine the water (or coconut water), green agar-agar powder, and sugar. Stir well until the powder is completely dissolved before turning on the heat.
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2
Add the knotted pandan leaves to the pot. Bring the mixture to a gentle boil over medium heat, stirring constantly to prevent the agar-agar from sticking to the bottom.
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3
Once boiling, stir in the pandan extract. Let it simmer for about 2 minutes until the liquid is clear and the leaves have released their fragrance.
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4
Remove the pandan leaves and pour the mixture into a large, rectangular shallow tray. Let it cool at room temperature for 15 minutes, then refrigerate for at least 1-2 hours until completely firm.
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5
While the jelly sets, prepare the cream dressing. In a large mixing bowl, combine the chilled all-purpose cream and condensed milk.
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6
Whisk the cream mixture vigorously for 2-3 minutes; this aerates the cream and gives the dessert a lighter, more luxurious mouthfeel.
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7
Stir in the evaporated milk to slightly thin out the dressing to your preferred consistency.
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8
Add the shredded young coconut, drained nata de coco, and kaong into the cream mixture. Fold gently to combine.
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9
Once the pandan jelly has set firm, take it out of the fridge and cut it into 1/2-inch cubes using a sharp knife.
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10
Add the jelly cubes into the cream and fruit mixture. Toss gently so the jelly cubes are well-coated without breaking.
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11
Cover the bowl with plastic wrap and chill in the coldest part of the refrigerator for at least 4 hours, or ideally overnight, to allow the flavors to meld.
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12
Before serving, give it a final gentle stir. Taste and add a bit more condensed milk if you prefer it sweeter.
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13
If using pinipig, toast it in a dry pan over medium-low heat until golden and fragrant, then sprinkle over the individual servings just before eating.
💡 Chef's Tips
Use fresh young coconut (buko) rather than canned if possible; the tender texture makes a world of difference. Always dissolve the agar-agar powder in cold or room temperature liquid first to avoid lumps. For a richer 'restaurant-style' version, chill your all-purpose cream for 24 hours before whipping. If you cannot find agar-agar, you can use gelatin, but note that agar-agar provides a firmer, more authentic 'snap' that withstands the cream better. Adjust the sweetness by adding the condensed milk gradually, tasting as you go.
🍽️ Serving Suggestions
Serve in chilled glass bowls or tall dessert glasses to show off the vibrant green cubes. Top with a scoop of Macapuno (sport coconut) or Vanilla ice cream for an indulgent 'Buko Pandan Special'. Sprinkle with a little bit of grated sharp cheddar cheese for a surprisingly delicious salty-sweet Filipino twist. Pair with light Filipino snacks like Puto (steamed rice cakes) or Kutsinta. Serve as a refreshing palate cleanser after a heavy meal of Adobo or Lechon.