Beat the heat with this creamy, fragrant, and delightfully chewy Buko Pandan dessert! Featuring young coconut strings, vibrant green pandan jelly, and bouncy tapioca pearls all swimming in a sweet, milky sauce, this is the perfect treat for scorching summer days or any salu-salo (gathering).
π΄ Tropical Escape β Pandanβs floral aroma + coconutβs freshness = pure bliss
π Vibrant & Fun β The bright green pandan jelly delights kids and adults
π‘ Texture Party β Silky coconut, chewy pearls, and soft jelly in every spoon
βοΈ Chilled Perfection β Best served ice-cold for maximum refreshment
βοΈ Use fresh buko β For that crisp, juicy texture (canned tastes dull)
βοΈ Pandan extract β A few drops go a long way for fragrant flavor
βοΈ Cook tapiosa just right β Soft outside, slightly chewy inside
π§ In a tall glass β Layer for a pretty parfait effect
π₯ Topped with crushed ice β Extra chill for hot days
π Garnish with pandan leaves β For a natural, Instagram-worthy touch
Fun Fact: Pandanβs green color originally came from leaves β now extract makes it easy and vibrant!
Love Filipino desserts? Try our Fruit Salad or Leche Flan next!
Tag your #BukoPandanCreations! πΈ
Happy cooking! ππ
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Buko pandan with tapioca pearls is so delicious and refreshing dessert, great to eat during hot or warm seasons. Itβs very easy to make and comes with simple ingredients. It is mainly composed of coconut strings, tapioca pearls, pandan extract, evaporated milk, agar-agar, and condensed milk. So try it now and enjoy!
Preheat a cooking pot and follow the package label's cooking instructions to cook the gulaman.
In a cooking pot, add 1 tablespoon of white sugar and 2 tsp of pandan extract. Stir until the sugar and pandan gulaman powder dissolve completely.
Turn on the heat and bring to a soft boil, stirring constantly, until the desired consistency is reached.
Remove the gulaman gelatin from the heat and place it in a flat container.
To set the gulaman, leave it at room temperature to cool completely before cutting. Or you may put it in the fridge for a faster result. It takes only half an hour to cool completely.
Cut the gulaman into dices or any shape you want, according to your desired size, and set aside.
In a pot, pour in 3 cups of water and bring to a boil. When the water is boiling, add 1 cup of uncooked sago tapioca pearls and boil for 20 minutes.
When your sago begins to turn transparent, it is cooked. Turn off the heat.
When the tapioca pearls are thoroughly cooked, pour them through a mesh strainer and set aside the cooked tapioca pearls "sago" and let them cool completely.
In a mixing bowl, add shredded young coconut strings, cooked tapioca pearls "sago", condensed milk, evaporated milk, nestle cream (optional), and mix until well combined.
Taste it and adjust the level of sweetness by adding some sugar as needed. To get more pandan flavour, just add a drop of buko pandan extract or essence.
Put the buko pandan dessert in the fridge and chill at least 1 hour before serving.
Transfer to individual serving cups, then add ice cubes and top with a scoop of ice-cream.
Serve it for dessert. Share and enjoy!
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.