Description
Buko Pandan is a classic Filipino dessert made with fragrant pandan-flavored jelly, chewy tapioca pearls, young coconut meat, and sweetened creamy sauce. This refreshing and delightfully textured treat is perfect for special occasions or a cooling afternoon snack.
Ingredients
Buko Pandan Jelly
- 1 packet buko pandan jelly mix (follow package directions including required water)
- 5 cups water (for jelly preparation and tapioca cooking)
Tapioca Pearls
- ¾ cup small tapioca pearls
Dairy and Flavorings
- 14 ounce can sweetened condensed milk (adjust to taste)
- 7½ ounce can table cream
- 1–2 teaspoons buko pandan extract (adjust to taste)
Additional Mix-ins
- Cubed buko pandan jelly (prepared as above)
- Cooked tapioca pearls (prepared as above)
- 15 ounce can young coconut meat (canned, drained, cut into slices)
- 12 ounces nata de coco (coconut jelly), drained
Instructions
- Prepare the Buko Pandan Jelly: Follow the instructions on the jelly mix packet, which usually involves boiling water, dissolving the jelly powder, pouring the liquid into a heat-safe container, and refrigerating for 1-2 hours until it sets firm.
- Cook the Tapioca Pearls: Bring about 5 cups of water to a rolling boil in a medium pot. Stir in the small tapioca pearls, reduce the heat slightly, and simmer uncovered for 10 minutes until the pearls turn from white to mostly translucent.
- Let Tapioca Rest: Cover the pot with a lid, turn off the heat, and let tapioca sit for 10 minutes. Check if the pearls are fully translucent; if there are white dots remaining, cover again and let sit for an additional 2-3 minutes.
- Strain Tapioca Pearls: Drain the cooked tapioca pearls and rinse briefly under cold water to stop cooking and prevent sticking.
- Assemble the Dessert: Cut the chilled buko pandan jelly into small cubes. In a large mixing bowl, combine the cubed jelly, cooked tapioca pearls, young coconut meat slices, and drained nata de coco.
- Make the Creamy Sauce: In a separate bowl, mix the sweetened condensed milk, table cream, and buko pandan extract. Adjust the amount of extract and condensed milk to taste for sweetness and pandan flavor.
- Combine Everything: Pour the creamy sauce over the mixed jelly and fruit ingredients. Gently fold to combine all elements evenly.
- Chill Before Serving: Refrigerate the assembled buko pandan dessert for at least 30 minutes to allow the flavors to meld and serve chilled for the best refreshing experience.
Notes
- You can adjust the sweetness by varying the amount of condensed milk used.
- Ensure tapioca pearls are fully cooked and translucent before adding to the dessert to avoid a hard center.
- Use fresh or canned young coconut meat depending on availability.
- Store leftovers covered in the refrigerator and consume within 2 days for best freshness.
- If buko pandan extract is unavailable, pandan flavor can be substituted with pandan essence or omitted, though flavor will differ.
