Buko Pandan is a popular Filipino Dessert; this is made using young coconut and Screwpine leaves (locally known as “Pandan”).
This is traditionally prepared by boiling several Pandan leaves until all the juices are released. The leaves are then removed from the boiling pot and gelatin bars (locally referred to as “Gulaman”) are added to cook until diluted in liquid.
Tapioca pearls are included in the recipe; but kaong and nata de coco can also be add if desired. It is also topped with vanilla ice cream to make it more rich and heavenly.
This recipe is good for 2 persons. For those who want to use fresh pandan leaves, try boiling 3 leaves in 2 cups of water. The liquid derived from this should replace the water and buko pandan flavoring.
1 1/2 cup young coconut strips (Buko)
5 ounces condensed milk
8 ounces Table cream or all-purpose cream
3 ounces powdered gelatin
1 1/4 cups water
6 drops Buko Pandan flavoring
2 scoops vanilla ice cream (optional)
1/2 cup small tapioca pearls, cooked (optional)
1. Combine water and powdered gelatin then stir using a spoon.
2. Add Buko Pandan flavoring then stir until everything is evenly distributed.
3. Heat a saucepan and pour-in the mixture. Bring to a boil while continuously stirring.
4. Turn off the heat and transfer the mixture to a mold. Allow the temperature to cool. The texture of the mixture should be firm once cooled. You may also place this inside the refrigerator for faster results (allow the temperature to go down before putting-in the refrigerator).
5. Combine condensed milk, table cream, tapioca pearls, and young coconut then mix well. Allow the texture to thicken by chilling in the refrigerator or freezer for a few hours.
6. Slice the firm gelatin into 1 inch cubes then combine with the condensed milk-cream-young coconut-tapioca mixture.
7. Transfer to individual serving platters or cups then top with a scoop of vanilla ice-cream.
8. Serve for dessert. Share and enjoy!