Ingredients

Adjust Servings:

	1 1/2 Cup Young Coconut Cut into strips
	5 Ounces Condensed Milk
	8 OUnces Table Cream or all-purpose cream
	3 Ounces Powdered Gelatin
	1 1/4 Cups Water
	6 Drops Buko Panda Flavoring
	2 Scoops Vanilla Ice Cream Optional
	1/2 Cup Sago Pearls Cooked (Optional)

Nutritional information

613kcal

Calories

60g

Carbohydrates

24g

Protein

31g

Fat

19g

Saturated Fat

104mg

Cholesterol

194mg

Sodium

240mg

Calories

Fiber

35g

Sugar

1067IU

Vitamin A

2mg

Vitamin C

229mg

Calcium

1mg

Iron

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Buko Pandan

Name: Buko Pandan | Recipe | How To
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Filipino

Cuisine:

Filipino

Buko Pandan is a popular Filipino Dessert made using young coconut, pandan leaves (or Screwpine leaves), and sago pearls. At first glance, this dessert dish can be mistaken for Buko Salad. Both desserts are almost similar visually.

20 mins
Serves 4
Medium

Ingredients

1 1/2 Cup Young Coconut
Cut into strips
5 Ounces Condensed Milk
8 OUnces Table Cream
or all-purpose cream
3 Ounces Powdered Gelatin
1 1/4 Cups Water
6 Drops Buko Panda Flavoring
2 Scoops Vanilla Ice Cream
Optional
1/2 Cup Sago Pearls
Cooked (Optional)

Directions

Start by making the gelatin. Combine water, buko pandan flavoring, and powdered gelatin in a bowl. Stir until well blended. The mixture needs to be cooked by boiling and then placed in a mold afterwards. This produces the flavored green jelly.

The dish is composed of a sweet and creamy concoction. Condensed milk, all-purpose cream, and strings of young coconut are the main components. Sago pearls can also be added. Simply combine these ingredients in a bowl. Allow the mixture to chill inside the fridge for 3 hours, and then toss the cubed green gelatin into the mixture.

For those who want to use fresh pandan leaves, try boiling 3 leaves in 2 cups of water. The liquid derived from this should replace the water and buko pandan flavoring.

I love having this dessert with sago pearls. You can also add kaong and nata de coco, if desired. Feel free to top with a scoop of vanilla ice cream before serving.

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Steps

1 Done	Combine water and powdered gelatin then stir using a spoon.
2 Done	Add Buko Pandan flavoring then stir until everything is evenly distributed.
3 Done	Heat a saucepan and pour-in the mixture. Bring to a boil while continuously stirring.
4 Done	Turn off the heat and transfer the mixture to a mold. Allow the temperature to cool. The texture of the mixture should be firm once cooled. You may also place this inside the refrigerator for faster results (allow the temperature to go down before putting-in the refrigerator).
5 Done	Combine condensed milk, table cream, sago pearls, and young coconut then mix well. Allow the texture to thicken by chilling in the refrigerator or freezer for a few hours.
6 Done	Slice the firm gelatin into 1 inch cubes then combine with the condensed milk-cream-young coconut-sago mixture.
7 Done	Transfer to individual serving platters or cups then top with a scoop of vanilla ice-cream.
8 Done	Serve