Buko Pandan is a very popular dessert you’d often find served in fiestas, parties, and in Filipino restaurants.
It is a sweet salad made up of buko (young coconut meat), pandan jelly, and milk. Sometimes, sago (tapioca pearls) and macapuno are added to the mixture.
If you’re hosting a party, make sure you’d have this in the menu!
Buko Pandan Recipe
- 5 pcs Young Buko/Coconut
- 2 packs Green Gelatin
- 1 can (325 g) Condensed Milk
- 1 can (325 g) Nestle Whip Cream
- 1 bottle (250 g) Macapuno
- Pandan Leaves or Pandan flavor Syrup
- On a caserole, boil 4 cups of water and add the Pandan Leaves or the pandan flavor syrup. When water is boiling, pour the 2 packs of gelatin.
- Get a baking pan or any tupperware that is a inch thick and pour the cooked gelatin at least half inch thick and set aside to cool.
- While waiting for the gelatin to cool and solidify, open the buko and start grating it. Set aside the buko juice. (You can put the juice in a fridge and you can drink it later).
- By now, the gelatin is cold and hard. Start slicing it by a spatula or a knife according to your desired size.
- Get a salad bowl and mix all ingredients together.
- Before you mix the Macapuno, make sure that you drained the juice.
- Serve chilled. Enjoy!