Easy Buko Pandan Dessert
This easy Buko Pandan recipe is a creamy Filipino coconut dessert made with young coconut, pandan jelly, and sweet cream. It’s refreshing, simple to make, and perfect for parties and family gatherings.
Servings: 8
Ingredients
- 2 cups Young Coconut, shredded or Shredded Coconut in can.
- 1 pack Pandan Flavored Gelatin
- 1 can Table Cream or Heavy Whipped Cream ( substitute)
- 1 can Sweetened Condensed Milk
- 1/2 cup Nata de Coco or Coconut Jelly (optional)
- 1/2 cup Kaong or Sugar Palm Fruit (optional)
- **Sometimes I add Nata de Coco and Kaong for extra texture. Sometimes I keep it simple.
Instructions
- Prepare the Pandan Gelatin - Cook the pandan gelatin according to the package instructions. Pour it into a sheet pan and allow it to cool completely. Once fully set, cut it into small cubes.
- Make the Cream Mixture - In a large bowl mix the table cream and sweetened condensed milk until smooth.
- Add the Coconut - Next, fold in the shredded young coconut. Always make sure to drain it well so it doesn’t make the mixture watery.
- Add the Gelatin Cubes - Then gently fold in the pandan gelatin cubes. Try not to overmix so they stay nice and visible.
- Add Extras - If using nata de coco and kaong, fold them in at this stage.
- Chill it - Refrigerate for at least 2 to 4 hours. I personally like to chill it overnight because I find the flavor tastes even better the next day.