Buko Pandan
Buko pandan is a popular Filipino dessert made with young coconut, pandan jelly, and a lightly sweet coconut base. This refreshing dessert is hydrating, fragrant, and perfect for warm weather.
Ingredients
Coconut sauce
- 8-10 pandan leaves
- 1 cup coconut water
- 1 cup coconut milk
- 1 Tbsp palm sugar, to taste
- ½ cup coconut syrup, syrup coming from the can of coconut jelly or young coconut
Toppings
- 2 cups shredded young coconut, or canned
- 1 can nata de coco, coconut jelly, cubed
- 1 can pandan jelly, cubed
- 1 can lychees
- 1 cup tapioca pearls
Instructions Start Cooking
- Add the pandan leaves and coconut water to a blender and blend until pandan juices come out. Strain through a fine-mesh sieve to extract the pandan liquid; set aside.8-10 pandan leaves, 1 cup coconut water
- In a medium saucepan over medium heat, add the coconut milk and bring to a gentle simmer. Stir in the palm sugar and cook until fully dissolved.1 cup coconut milk, 1 Tbsp palm sugar
- Remove from heat and stir in the strained pandan liquid and coconut syrup until well combined. Let the mixture cool.½ cup coconut syrup
- In a large mixing bowl, combine the young coconut, coconut jelly, pandan jelly, lychee, and tapioca pearls. Toss gently to distribute evenly.2 cups shredded young coconut, 1 can nata de coco, 1 can pandan jelly, 1 can lychees, 1 cup tapioca pearls
- Pour the cooled coconut sauce over the mixture and stir to combine.
- Serve chilled by refrigerating for at least 1–2 hours before serving, or serve immediately over ice.
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