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 have Buko Pandan using 11 ingredients and 9 steps. Here is how you cook that.

Ingredients of Buko Pandan

You need 1 bungkus of agar-agar (plain/hijau).
You need 1 bungkus of nutrijell kelapa.
You need 500 ml of air.
Prepare 3 tetes of pasta pandan.
It's 100 gr of gula pasir.
Prepare of Kuah Buko Pandan.
It's 350 ml of susu cair.
Prepare 250 ml of air kelapa.
It's 2 sachet of susu kental manis/sesuai selera.
Prepare 250 gr of daging kelapa muda.
You need 1/4 sdt of garam.

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

Campurkan agar-agar, nutrijell, air, pasta pandan, dan gula pasir. Masak dengan api sedang hingga berbuih dan matang.
Setelah matang lalu masukan ke dalam loyang/wadah. Diamkan dalam suhu ruangan hingga uapnya hilang lalu masukan ke dalam kulkas hingga mengeras.
Campurkan susu cair, air kelapa, susu kental manis, dan garam. Masak dengan api sedang. (Susu kental manis bisa diganti dengan gula pasir, dan air kelapa bisa diganti dengan 200 ml air+50 ml santan).
Kuahnya tidak usah dimasak sampai mendidih. Cukup sampai garamnya larut saja. (Jika kalian mengganti air kelapa dengan santan, maka harus dimasak agak lebih lama).
Keluarkan buko dari kulkas lalu potong kotak-kotak.
Masukan potongan buko ke dalam gelas lalu tuang kuahnya.
Tambahkan potongan kelapa muda. Aku juga menambahkan nangka sebagai toppingnya, tapi ini opsional saja. Kalian bisa menambahkan topping apapun sesuai selera.
Bisa ditambah dengan es batu atau masukan dulu ke dalam kulkas supaya lebih nikmat.
Siap disajikan.

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.