Buko Pandan. 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.

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 type of Filipino cold dessert made of jelly cubes, young coconut, and sweetened cream infused with pandan or screwpine flavor. Although the above three are the standard ingredients, tapioca pearls or sago , kaong, and nata de coco are commonly added as well. You can cook Buko Pandan using 7 ingredients and 5 steps. Here is how you cook it.

Ingredients of Buko Pandan

You need 1 Bungkus of Nutrijel puding santan rasa pandan.
Prepare 700 ml of air kelapa.
Prepare of Daging kelapa.
You need 200 ml of kental manis.
It's 1 kaleng susu of evaporasi.
It's 3 tetes of pasta pandan.
You need of Nata de coco (buang air nya).

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. It's creamy, sweet, and full of great mix-ins such as jelly, mini tapioca pearls, and coconut meat.

Buko Pandan instructions

Buat nutrijel puding santan rasa kelapa dengan cara melarutkan nuttijel dengan 500 ml air kelapa. Aduk hingga mendidih, hilangkan uap nya dan cetak puding..
Setelah dingin, potong puding kecil - kecil atau sesuai selera.
Buat kuah buko pandan dengan mencampurkan 200 ml air kelapa, susu evaporasi, kental manis, dan pasta pandan. Aduk rata..
Campurkan puding, daging kelapa, nata de coco dengan kuah buko pandan..
Simpan di dalam kulkas dan sajikan dalam keadaan dingin. Bisa ditambahkan parutan keju di atas nya (sesuai selera).

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. For the sauce, I used cream cheese for a thicker, creamier consistency.