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 5 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Buko Pandan
- You need 1000 ml of Susu Uht.
- Prepare 200 ml of Whipping cream Anchor.
- You need 200 ml of endapan daun pandan,masak sampai mendidih.
- It's 1 kaleng of krimer kental manis.
- It's 1 Bungkus of nata de coco.
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
- Siapkan semua bahan...
- Dalam Wadah,Masukkan Susu Uht,Masak Susu Uht 200 ml + 200 ml endapan Pandan.
- Tambah'Kan Sari kelapa & Whipping cream Aduk² sampai Rata lalu tambahkan krimer kental manis.
- Masukkan Agar² & Beri keju parut untuk Topping.
- Selamat mencoBa...
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.
