Buko Pandan
Buko pandan pairs shredded young coconut with cubes of pandan-flavored gelatin, all bound together in a sweet, creamy mixture of condensed milk and cream. The pandan gives the gelatin its signature green color and a fragrant, slightly grassy-vanilla aroma that plays well against the tender coconut. It’s served cold, making it one of the most requested desserts at Filipino summer parties.
Watch It Made
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Instructions
- Prepare the pandan gelatin according to package directions, adding a teaspoon of pandan extract to the liquid before setting. Pour into a shallow dish and refrigerate until firm, then cut into small cubes.
- If using sago, cook the tapioca pearls in boiling water according to package directions until translucent, then rinse under cold water and drain.
- In a large mixing bowl, combine the shredded buko meat, cubed pandan gelatin, and cooked sago if using.
- Pour in the condensed milk and evaporated milk (or cream), and stir gently to combine everything evenly.
- Add a splash of the reserved buko water if you prefer a looser consistency.
- Cover and refrigerate for at least 2 hours to chill thoroughly and let the flavors meld.
- Serve cold in bowls or glasses, with ice if desired.
Cook's Tip
Chill the gelatin cubes and coconut strips separately before mixing them into the cream — combining everything while warm melts the gelatin's edges and turns the whole dessert cloudy and soft instead of clean, distinct cubes suspended in the cream.