- 1 cup Young Coconutshredded
- 1 1/2 cups Condensed Milk
- 1 1/2 cups Coconut Milk
- 1 cup Heavy Cream
- 1/2 cup Sugar
- 1 tbsp Pandan Extract
- 3 cups Glutinous Rice Flour
- 1/4 cup Cornstarch
- 1/4 tsp Salt
Buko Pandan is a sweet and refreshing Filipino dessert that is made with young coconut meat (buko) and pandan leaves. It has a creamy texture and a unique combination of flavors from the coconut, condensed milk, heavy cream and pandan extract. It’s often served chilled and can be enjoyed as a dessert or a snack. It’s also known as “Buko Pandan Salad” or “Buko Pandan Delight”.
Preparation time for Buko Pandan can vary, but it usually takes around 30 minutes to gather and measure all the ingredients and mix them together. Cooking time is around 20-30 minutes, the time it takes to bring the ingredients to a boil, add and combine the dry ingredients, add the shredded coconut, and let it cool.
Total time for Buko Pandan is around 50-60 minutes, including preparation and cooking time. Keep in mind that refrigeration time of around 2 hours should be added before serving.
Note: Some variation of recipe and ingredients might vary according to personal preference or location.
In a pot, mix together the condensed milk, coconut milk, heavy cream, sugar, and pandan extract. Bring to a boil.
In a separate bowl, mix together the glutinous rice flour, cornstarch, and salt. Gradually add the dry ingredients to the pot, stirring constantly to prevent lumps from forming.
Once the mixture thickens, add in the shredded young coconut meat and mix well.
Allow the mixture to cool and then spoon it into individual cups or a large dish.
Refrigerate for at least 2 hours before serving.