Buko Pandan Recipe
User Reviews
5
Buko Pandan Recipe
Description
This recipe starts by dissolving jelly powder or gelatin in coconut juice along with sugar and pandan leaves or pandan extract, then boiling and setting the mixture to form a fragrant jelly. After chilling, the jelly is cut into cubes. Tapioca pearls are cooked separately until translucent, rinsed, and cooled. Sweetened shredded coconut strips, nata de coco (coconut gel), and sugar palm fruit (kaong) add chewy and fruity textures.
The creamy base is formed by blending all these components with sweetened condensed milk and all-purpose or whipping cream to balance sweetness and richness. The pandan jelly cubes contribute subtle herbal notes characteristic of pandan, a key flavor in this dessert. The combination of soft cream, chewy pearls, jelly, and fruit creates a complex mouthfeel that is both refreshing and satisfying, ideal for warm weather or festive occasions.
The dessert is best served chilled from the refrigerator. Enhancing the cream component by whipping before folding in the mixture adds lightness and volume, especially if planning to freeze or store for later use.
Ingredients
- 3 cups coconut juice
- ½ pouch (12g) jelly powder use green if available. Gelatin may also be used (see Note 1, aka gulaman
- ½ cup sugar
- 6-8 pieces pandan leaves - or use pandan extracts (see Note 2)
- 1 can (14 oz) sweetened condensed milk
- 1 pack (250mL) all-purpose cream - or table cream / whipping cream
- 2 cups coconut meat - shredded into strips
- ½ cup tapioca pearls - uncooked
- 1 bottle (12oz) sugar palm fruit syrup drained and rinsed, aka kaong
- 1 bottle (12oz) nata de coco syrup drained and rinsed, coconut gel
Instructions
- In a pot, add coconut juice and dissolve the jelly powder or gulaman. Add the sugar and pandan leaves and bring it to boil while stirring constantly.
- Once it boils, remove from heat and pour into a square pan and let cool to set. You may place it in the fridge to fasten the process. Once ready, cut the gelatin into cubes.
- While waiting, cook the tapioca pearls. In a pot, bring 1 liter of water to boil. Add the small sago or tapioca pearls and cook for 15 minutes or until translucent. (Check package instructions.) Stir occasionally to prevent from sticking together.
- Turn off heat and strain the sago pearls using a fine sieve. Rinse thoroughly until the sago or tapioca pearls are no longer hot to touch. Set aside.
- In a big bowl, add the cream and sweetened condensed milk and stir until well blended. Add the coconut strips, tapioca pearls, pandan jelly cubes, kaong and nata de coco and gently mix until well combined. (see Note 3)
- Cover bowl and leave it in the fridge to chill or transfer to another container if planning to freeze.
Notes
- Gelatin powder can be used as an alternative to jelly powder for setting the pandan coconut jelly.
- If using pandan essence or extract, use about 6-8 drops to impart flavor.
- Whipping the cream to stiff peaks before folding into the mixture increases volume and improves texture, especially beneficial if freezing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Calories | 120kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.2g | 1% |
| Cholesterol | 0.1mg | 0% |
| Sodium | 70mg | 3% |
| Potassium | 210mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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