Buko pandan is a popular Filipino chilled dessert combining young coconut and fragrant green jelly in a creamy base.
Softly whipped cream keeps the mixture light enough to spoon while condensed milk supplies sweetness and body.
Drain the coconut and nata de coco well so the cream does not become watery during chilling.
Serving Suggestions
Serve cold in small bowls after a shared meal or as part of a celebration dessert table.
Recipe Notes
Prepare up to one day ahead and keep covered so the dessert absorbs no refrigerator odors.
Filipino Buko Pandan
A chilled Filipino dessert with young coconut, pandan jelly, nata de coco, cream, and condensed milk.
Equipment
- Medium saucepan
- 8-inch square pan
- Large mixing bowl
- Rubber spatula
Ingredients
Pandan Jelly
- 3 cups water
- 3 tbsp unflavored powdered gelatin
- 1/3 cup granulated sugar
- 1 tsp pandan extract plus a drop of green coloring if desired
Cream Mixture
- 2 cups young coconut meat cut into irregular strips
- 1 cup nata de coco well drained
- 2 cups heavy cream very cold
- 14 oz sweetened condensed milk
- 1/2 tsp fine salt
Instructions
Make the Jelly:
- Pour 1 cup water into a saucepan and sprinkle gelatin over it. Rest for 5 minutes. Add remaining water and sugar, then warm gently while stirring until dissolved; do not boil.
- Stir in pandan extract, pour into a square pan, and chill for 2 hours until set. Cut into irregular bite-size pieces.
Mix the Dessert:
- Whip the cold cream only to soft peaks. Fold in condensed milk and salt, then gently fold in young coconut, nata de coco, and pandan jelly.
Chill and Serve:
- Cover and chill for at least 2 hours so the flavors meld. Spoon into small dessert bowls and serve cold.
Notes
- Keep the cream at soft peaks so the dessert remains spoonable rather than stiff.
- Refrigerate covered for up to three days; do not freeze because the jelly can release water.
Nutrition
Calories: 410kcalCarbohydrates: 52gProtein: 7gFat: 22gSaturated Fat: 14gCholesterol: 70mgSodium: 190mgFiber: 1gSugar: 45g