Delicious and Refreshing Buko Pandan Recipe

Ingredients

  • 1 bundle of Pandan leaves (around 10 leaves)
  • 5 cups of water
  • 1 packet of green gelatin (90g)
  • 4 cups of coconut juice
  • 1 cup of small tapioca pearls
  • 1 can (390g) of sweetened condensed milk
  • 1 can (370g) of evaporated milk
  • 2 cups of young coconut meat (shredded)
  • 1 can (234g) of cream
  • Ice cubes (optional)

Steps and instructions

  1. Boil the Pandan leaves in 5 cups of water until the water becomes aromatic and turns a light green color. This process should take about 10-15 minutes. Remove the leaves and keep the water.
  2. With the Pandan-infused water, follow the instructions on the packet to prepare the green gelatin. Once ready, set aside to cool and then dice into small cubes.
  3. In a separate pot, boil the coconut juice and then add the small tapioca pearls. Cook until the pearls become transparent. This should take about 10-15 minutes. Once cooked, drain the pearls and set aside.
  4. In a large bowl, combine the sweetened condensed milk, evaporated milk, and cream. Mix until well combined.
  5. Add the shredded young coconut meat into the milk mixture then the cooked tapioca pearls. Mix well.
  6. Add the diced gelatin into the mixture. Mix gently to avoid breaking the gelatin.
  7. Chill the mixture in the refrigerator for at least 2 hours. You can also add ice cubes if you prefer it to be served cold immediately.
  8. Serve chilled and enjoy your homemade Buko Pandan.

Tools for making

  • Large pot - For boiling the Pandan leaves and cooking the tapioca pearls.
  • Small pot - For boiling the coconut juice and cooking the gelatin.
  • Bowl - For mixing the milk, coconut meat, tapioca pearls, and gelatin.
  • Knife - For dicing the gelatin into cubes.
  • Spoon - For stirring and mixing the ingredients.
  • Strainer - For draining the cooked tapioca pearls.
  • Refrigerator - To chill the Buko Pandan mixture.

Recipe variations

  • Replace the tapioca pearls with sago pearls for a different texture.
  • Add pandan extract or pandan flavoring if fresh pandan leaves are not available.
  • Instead of using gelatin, use agar-agar as a vegetarian-friendly alternative.
  • Include macapuno (sweetened coconut sport strips) for an added twist.
  • For a healthier version, use coconut milk instead of condensed milk and evaporated milk.
  • Add some crushed pineapple or mango chunks for a tropical twist.
  • Sprinkle some toasted coconut flakes on top for extra flavor and crunch.
  • Experiment with different sweeteners like honey or coconut sugar instead of condensed milk.
  • For a creamier texture, blend some of the young coconut meat with the milk mixture.
  • Replace the cream with coconut cream for a more coconutty taste.

Recipe overview

Buko Pandan is a classic Filipino dessert that is both refreshing and delightfully sweet. This recipe combines the bright, fragrant flavor of pandan leaves with the creamy richness of coconut. A medley of sweetened condensed milk, evaporated milk, and cream creates a luscious base for the dessert, while the addition of young shredded coconut meat and small tapioca pearls add a delightful texture. The final touch is the green gelatin cubes, which not only lend a playful aesthetic to the dish but also enhance the overall pandan flavor. Expect an indulgent dessert that is perfect for any occasion. The recipe involves boiling, mixing, and chilling, so it's quite easy to follow even for beginners in the kitchen. Remember to serve it chilled for the best experience! Enjoy the taste of this tropical dessert right from your home.

Common questions

  1. Can I use pandan extract instead of fresh pandan leaves? Yes, you can use pandan extract as a substitute for fresh pandan leaves. Use about 1 teaspoon of pandan extract for every 10 fresh pandan leaves.
  2. Can I use coconut milk instead of coconut juice? Yes, you can use coconut milk as a substitute for coconut juice. However, the flavor and consistency of the dessert may be slightly different.
  3. Can I use regular milk instead of evaporated milk? Yes, you can use regular milk as a substitute for evaporated milk. However, keep in mind that evaporated milk has a richer and creamier taste.
  4. Can I use other flavors of gelatin? Yes, you can use other flavors of gelatin if you prefer. However, traditionally, Buko Pandan is made with green gelatin to complement the pandan flavor.
  5. Can I add other fruits or toppings? Absolutely! Buko Pandan can be customized with additional fruits like mangoes or bananas. You can also add toppings such as nata de coco or toasted coconut flakes.
  6. How long does Buko Pandan last in the refrigerator? When stored properly in an airtight container, Buko Pandan can last for about 3-4 days in the refrigerator.
  7. Can I make Buko Pandan in advance? Yes, you can make Buko Pandan in advance. It is actually recommended to allow the flavors to develop and the dessert to set properly by chilling it in the refrigerator for at least 2 hours before serving.
  8. Can I serve Buko Pandan warm? While traditionally served chilled, you can serve Buko Pandan warm if you prefer. However, note that the texture and taste may differ from the chilled version.

Serving dishes and utensils

  • Large pot - for boiling the Pandan leaves and cooking the tapioca pearls
  • Bowl - for mixing the milk, shredded coconut, and other ingredients
  • Knife - for dicing the gelatin into cubes
  • Spoon or spatula - for mixing and stirring the ingredients
  • Refrigerator - for chilling the Buko Pandan mixture

Origin stories

Buko Pandan is a dessert that holds a nostalgic place in the hearts of many Filipinos. It traditionally graces the tables during holiday feasts and special celebrations in the Philippines, making it synonymous with joyful gatherings and warm conversations. Its roots can be traced back to the Visayas region where the use of pandan leaves and coconuts are prevalent in their local cuisine. The sweet, fragrant aroma of the pandan leaves combined with the creamy texture of young coconut meat create a unique and delightful flavor experience that is loved by many. Despite its traditional roots, Buko Pandan has evolved into a variety of versions and adaptations over time, reflecting the creativity and innovation of Filipino cuisine. It's a dessert that paints a delicious picture of the Philippines - tropical, diverse, and rich in flavors.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.