Buko Pandan. Read Customer Reviews & Find Best Sellers. 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.

This is a refreshing dessert to eat on a warm day. 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. You can have Buko Pandan using 9 ingredients and 2 steps. Here is how you cook that.

Ingredients of Buko Pandan

It's 700 ml of Air.
It's 300 ml of Susu.
You need 3 lembar of daun pandan.
It's 5 sdm of gula pasir.
Prepare 1 bungkus of agar2 warna hijau.
It's of nata de coco.
It's of keju parut.
It's 100 ml of susu kental manis.
You need 200 ml of whipping cream cair (all purpose cream).

Although the above three are the standard ingredients, tapioca pearls or sago , kaong, and nata de coco are commonly added as well. 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 instructions

Masak agar2 dengan susu dan air beri gula dan daun pandan masak hingga mendidih.
Setelah keras potong dadu beri nata de coco masukkan all purpose cream, skm dan keju parut aduk rata.

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.