Buko pandan. Find Deals on Buko Pandan in Groceries on Amazon. 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.

Although the above three are the standard ingredients, tapioca pearls or sago , kaong, and nata de coco are commonly added as well. Buko Pandan a traditional Filipino Dessert made with agar-agar, coconut strings, pearls, evaporated milk, and condensed milk. This is a refreshing dessert to eat on a warm day. You can cook Buko pandan using 6 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Buko pandan

It's 1 cup of sraded coconut.
You need 1 cup of nata de coco.
It's 1 cup of cooked tapioca pearl.
You need 2 cups of cubed agar-agar.
You need 1 cup of condenssed milk.
Prepare 2 cup of evaporated milk.

Buko Pandan is a traditional Filipino Dessert which is a staple dessert for most Filipino get-togethers- and that's how I discovered this delicious dessert! Buko Pandan is a Filipino cold dessert made of jelly cubes, young coconut, and sweetened cream flavored with pandan. It's usually made for a special occasion, parties, or holidays. Obviously you can make it anytime you want, like I do.

Buko pandan step by step

Mix condenssed milk with the evaporated milk.
Pour the rest of the ingredients in the milk.
Let it cool in the refigerator for 2 hours and enjoy it :).

It's creamy, sweet, and full of great mix-ins such as jelly, mini tapioca pearls, and coconut meat. Buko pandan salad is a dessert consisting of pandan flavored gelatin and shredded young coconut mixed with cream and sweetened milk. It is very popular in every Filipino party or salu-salo especially during Christmas time. Normally, to get the pandan flavor, the gelatin is cooked along with pandan leaves. This delicious buko pandan dessert is composed of buko strips (young coconut meat that is tender and jelly-like in texture), gelatin infused with the aromatic pandan leaves (or screwpine leaves), nata de coco (coconut jelly), and sago pearls.