Buko Pandan
Buko Pandan is a Filipino cold creamy coconut dessert made of shredded coconut and pandan-flavored jelly mixed in condensed milk and heavy cream.
Servings: 12 per 250 ml
Calories: 500kcal
Equipment
- 12 glasses 12 of 250 ml or 6 of 500 ml
Ingredients
For the Pandan Jelly
- 25 g Jelly powder green jelly unflavored or pandan flavor
- 1.5- liter coconut water
- ½ cup granulated sugar or to taste
- 6 to 8 Pandan leaves fresh or frozen
For the creamy shredded coconut
- 454 g Shredded coconut
- 14 oz condensed milk or to taste
- 2 cups heavy cream or all-purpose cream
Instructions
- Make the Pandan Jelly. In a medium-sized pot, add the coconut juice, green jelly powder or pandan jelly powder, and sugar. Mix until the jelly powder and sugar are blended.
- Fold the pandan leaves then tie them with the cotton cooking twine to secure. Add to the jelly mixture and bring to a boil, then simmer on low heat for 10 to 15 minutes to extract the pandan flavor.
- Remove the pandan leaves and pour the pandan jelly liquid into the rectangular containers and glasses for about half to an inch thick. Set it aside and let it set.
- Make the creamy shredded coconut. In a medium-sized bowl, add the shredded coconut and condensed milk. Mix until combined. Whip the cream into a medium-stiff peak or you may just mix it directly into the shredded coconut with the condensed milk.
- Slice the pandan jelly into about half an inch to an inch cubes.
- Serving in a bowl. Add the cubed pandan jelly to the shredded coconut with condensed milk and heavy cream. Mix until combined and serve in a bowl.
- Serving in a glass. Add the creamy shredded coconut to the glass alternately with the pandan jelly. Topped with ice cream or whipped cream if desired.
Video
Notes
To serve the Buko Pandan like a cold drink (Palamig), you may add coconut water to water down the buko pandan.
