Buko Pandan

Buko Pandan Recipe - A Filipino Delicacy with Pandan Leaves and Coconut

Region / culture: Philippines | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 8

Introduction

Buko Pandan is a popular Filipino dessert made with young coconut meat, pandan-flavored gelatin, nata de coco, and cream. It is a refreshing and creamy dessert that is perfect for any occasion.

History

Buko Pandan originated in the Philippines and is a traditional dessert that is often served at parties and special occasions. The combination of the sweet coconut meat, fragrant pandan flavor, and creamy texture has made it a favorite among Filipinos.

Ingredients

3 boxes of Alsa green unflavored gulaman (jell-o)
2 – 3 pandan leaves
0.75 can of condensed milk
1 medium bottle of green nata de coco (may use pandan flavored nata de coco)
4 tetra packs of all-purpose cream
about 4 pieces of buko (young coconut) – shredded meat

How to prepare

Boil gelatin with pandan leaves according to the instructions on the box.
Remove pandan leaves carefully, as they may become too bitter if left in for too long.
Pour the mixture into molds, such as rectangular pyrex dishes, and cut into cubes once it becomes firm.
Drain the nata de coco thoroughly to prevent the mixture from becoming watery.
Whip the cream to increase its volume.
Combine the gelatin squares, drained nata de coco, whipped cream, shredded buko, and condensed milk.
Chill the mixture and serve.

Variations

Add tapioca pearls for a chewy texture.
Use coconut milk instead of cream for a dairy-free version.
Add sugar to taste if you prefer a sweeter dessert.

Cooking Tips & Tricks

Be sure to drain the nata de coco thoroughly to prevent the dessert from becoming too watery.

- Whipping the cream will help increase its volume and create a light and fluffy texture.

- Chill the mixture for at least a few hours before serving to allow the flavors to meld together.

Serving Suggestions

Buko Pandan can be served chilled in individual bowls or glasses. It can also be garnished with additional shredded coconut or pandan leaves for a decorative touch.

Cooking Techniques

Boiling the gelatin with pandan leaves infuses the dessert with a subtle pandan flavor, while whipping the cream creates a light and airy texture.

Ingredient Substitutions

If pandan leaves are not available, pandan extract can be used as a substitute. Coconut milk can also be used instead of cream for a lighter version of the dessert.

Make Ahead Tips

Buko Pandan can be made ahead of time and stored in the refrigerator for up to 2 days. Be sure to cover it tightly to prevent it from absorbing other flavors.

Presentation Ideas

Serve Buko Pandan in a clear glass dish to showcase the layers of gelatin, coconut, and cream. Garnish with a sprig of mint or a sprinkle of shredded coconut for a decorative touch.

Pairing Recommendations

Buko Pandan pairs well with other Filipino desserts such as halo-halo or leche flan. It can also be served alongside fresh fruit for a light and refreshing dessert.

Storage and Reheating Instructions

Store any leftover Buko Pandan in an airtight container in the refrigerator for up to 2 days. To reheat, simply allow it to come to room temperature or enjoy it chilled.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 25g per serving

Fats

Fats: 15g per serving

Proteins

Proteins: 5g per serving

Vitamins and minerals

Buko Pandan is a good source of vitamin C, calcium, and iron.

Alergens

Contains dairy (cream) and coconut.

Summary

Buko Pandan is a delicious dessert that is relatively high in carbohydrates and fats, but also provides essential vitamins and minerals.

Summary

Buko Pandan is a delicious and creamy Filipino dessert that is perfect for any occasion. With its refreshing coconut flavor and light texture, it is sure to be a hit with your family and friends.

How did I get this recipe?

I remember the joy I felt when I first discovered this recipe for Buko Pandan. It was a hot summer day, and I was visiting my friend Maria in the Philippines. Maria was an amazing cook, and she always knew how to whip up the most delicious dishes with just a few simple ingredients. On this particular day, she invited me over for a special lunch, and I was blown away by the fragrant aroma that wafted through her kitchen as soon as I walked in.

As I sat down at the table, Maria brought out a large bowl filled with a green dessert that I had never seen before. She explained that it was Buko Pandan, a traditional Filipino dessert made with young coconut meat and pandan leaves. I took one bite and instantly fell in love with the creamy texture and refreshing flavor.

I begged Maria to teach me how to make Buko Pandan, and she happily obliged. She showed me how to extract the juice from the pandan leaves and mix it with coconut milk, gelatin, and sugar to create the base of the dessert. Then, she added in the young coconut meat and let it set in the refrigerator until it was firm and ready to serve. The whole process was simple yet magical, and I knew that I had to bring this recipe back home with me to share with my family.

When I returned home, I shared the recipe for Buko Pandan with my own grandmother, who had always been my inspiration in the kitchen. She was thrilled to learn a new recipe from a different culture and immediately set to work recreating the dish. Together, we experimented with different variations of the recipe, adding in extra ingredients like tapioca pearls and sweetened condensed milk to make it even more decadent.

Over the years, I continued to perfect my recipe for Buko Pandan, adapting it to suit my family's tastes and preferences. I added in more coconut milk for a richer flavor, increased the amount of pandan juice for a stronger aroma, and even tried using fresh pandan leaves instead of the bottled extract for a more authentic taste.

As I shared my recipe with friends and family, it became a staple at every gathering and celebration. Everyone raved about the unique combination of flavors and textures in the dish, and I was always proud to tell them the story of how I learned to make Buko Pandan from my friend Maria in the Philippines.

Now, whenever I make Buko Pandan, I am transported back to that sunny day in Maria's kitchen, surrounded by the love and laughter of good friends. I am grateful for the opportunity to learn new recipes and techniques from people all around the world, and I am always on the lookout for the next culinary adventure that will inspire me to create something truly special.

In the end, Buko Pandan is more than just a dessert for me - it is a symbol of friendship, tradition, and the joy of sharing good food with the ones we love. And for that, I will always be grateful.