Description
Buko Pandan is a refreshing and popular dessert from the Philippines, made with young coconut and pandan leaves, offering a taste of Southeast Asia.
Ingredients
- 2 cups young coconut meat, shredded
- 5 pandan leaves, tied in a knot
- 1 cup small tapioca pearls
- 1 can (14 oz) sweetened condensed milk
- 1 cup heavy cream
- 1/2 cup sugar
- 1/2 cup water
- 1/4 teaspoon pandan extract (optional)
- 1/4 cup gelatin powder
Instructions
- Boil the pandan leaves in 2 cups of water for about 10 minutes to extract the flavor. Remove the leaves and set the pandan water aside.
- In a separate pot, cook the tapioca pearls according to package instructions. Drain and set aside.
- In a bowl, dissolve the gelatin powder in 1/2 cup of water. Add the pandan water and mix well. Pour into a mold and let it set in the refrigerator.
- Once the gelatin is set, cut it into small cubes.
- In a large bowl, combine the shredded young coconut, cooked tapioca pearls, pandan gelatin cubes, sweetened condensed milk, heavy cream, and sugar. Mix well.
- Add the pandan extract if using, and mix until everything is well combined.
- Chill the mixture in the refrigerator for at least 2 hours before serving.
Notes
- For a more vibrant color, you can add a few drops of green food coloring.
- Adjust the sweetness according to your preference by adding more or less sugar.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Filipino
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg