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Filipino buko pandan dessert with young coconut and green pandan jelly.

Filipino Buko Pandan

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A chilled Filipino dessert with young coconut, pandan jelly, nata de coco, cream, and condensed milk.
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Prep Time 25 minutes
Cook Time 5 minutes
Chilling 4 hours
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Filipino
Calories: 410
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Medium saucepan
  • 8-inch square pan
  • Large mixing bowl
  • Rubber spatula

Method
 

Make the Jelly:
  1. 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.
  2. 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:
  1. 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:
  1. Cover and chill for at least 2 hours so the flavors meld. Spoon into small dessert bowls and serve cold.

Nutrition

Calories: 410kcalCarbohydrates: 52gProtein: 7gFat: 22gSaturated Fat: 14gCholesterol: 70mgSodium: 190mgFiber: 1gSugar: 45g

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.