Buko Pandan Recipe: A Delicious and Creamy Filipino Dessert
Buko Pandan is a famous Filipino dessert made with young coconut (buko), pandan jelly, and sweet creamy dressing. This cold and refreshing treat is perfect for any celebration, from Christmas to summer gatherings. It is easy to prepare and does not require baking or cooking skills.
- Buko Pandan is a traditional Filipino dessert made with coconut and pandan jelly.
- It is creamy, sweet, and refreshing, perfect for hot weather.
- The dessert is best served chilled or semi-frozen.
- Easy to make with simple ingredients found in most Asian stores.
What is Buko Pandan?
Buko Pandan is a Filipino sweet salad that combines the unique flavors of coconut and pandan. It is made with shredded young coconut, pandan-flavored jelly, and a rich creamy dressing. The dish is commonly served cold, making it a popular choice during summer.
Ingredients for Buko Pandan
Here are the main ingredients used in Buko Pandan:
Main Ingredients:
- Buko (Young Coconut): Soft and juicy coconut meat, shredded into thin strips.
- Pandan Jelly (Gulaman): Green jelly made from agar or gelatin with a sweet pandan flavor.
- Cream: Adds richness and smooth texture to the dessert.
- Condensed Milk: Sweetens the dish and enhances the creamy consistency.
Optional Ingredients:
- Nata de Coco: Chewy coconut gel for added texture.
- Kaong (Sugar Palm Fruit): A sweet and chewy ingredient often used in Filipino desserts.
- Cooked Tapioca Pearls (Sago): Small chewy pearls that enhance the dessert’s texture.
- Evaporated Milk: Makes the dressing extra creamy and syrupy.
How to Make Buko Pandan
Making Buko Pandan is simple and requires only a few steps:
- Prepare the Pandan Jelly
- Mix pandan flavor extract with coconut water.
- Dissolve jelly powder (agar or gelatin) and cook until fully set.
- Let the jelly cool, then cut it into small cubes.
- Prepare Other Ingredients
- Shred the young coconut into thin strips.
- Drain nata de coco and kaong to remove excess syrup.
- Mix Everything Together
- In a large bowl, combine the coconut, pandan jelly, nata de coco, and kaong.
- Pour cream and condensed milk over the mixture.
- Mix well and refrigerate for at least 6 hours.
Best Way to Serve Buko Pandan
Buko Pandan is best enjoyed cold. Here are two ways to serve it:
- Chilled: Refrigerate for 6 hours or overnight for the best flavor.
- Semi-Frozen: Freeze for 4-6 hours until slightly firm. This creates a texture similar to ice cream.
Tips for the Best Buko Pandan
- Make the pandan jelly ahead of time so it sets properly.
- Use fresh or frozen young coconut for the best flavor.
- Start with less pandan extract and adjust based on taste.
- Cut jelly and kaong into small pieces for an even texture.
How to Store Buko Pandan
| Storage Method | Shelf Life |
|---|---|
| Refrigerator | 5 Days |
| Freezer | 2 Weeks |
- Store in an airtight container to keep it fresh.
- Do not refreeze once thawed, as it may affect texture.
Why Filipinos Love Buko Pandan
Buko Pandan is more than just a dessert; it is a Filipino tradition. Families prepare it together, making it a fun and meaningful experience. Whether for a special occasion or a simple treat, this creamy dessert is always a crowd favorite.
More Filipino Desserts to Try
- Leche Flan: A smooth and creamy caramel custard.
- Maja Blanca: A coconut pudding with corn.
- Puto Flan: A steamed rice cake with custard topping.
- Cassava Cake: A chewy cake made from grated cassava.
Buko Pandan is a must-try Filipino dessert that is easy to make, delicious, and refreshing. With simple ingredients and a few steps, you can enjoy this creamy and sweet treat at home. Serve it cold, and it will surely be a hit at any gathering!
