My mom’s Buko Pandan is enough to feed a crowd, so it’s especially handy for the upcoming holidays or for potlucks! This is the recipe she makes yearly, packed with strips of young coconut, chewy sago pearls, and pandan jelly, all folded into a rich, sweet cream.

Ingredients and Substitutions

*The Recipe Card below includes all the full measurements for these ingredients!

Gulaman: Also known as Filipino dried agar or jelly. You can buy packets of buko pandan-flavored jelly from most Filipino or Asian groceries. It’s a convenient shortcut that saves you from having to infuse the jelly separately with pandan leaves!

Buko Strips: Also known as young coconut, you can find buko strips in most Filipino groceries in the frozen section. Let it defrost completely prior to using.

Heavy Cream, Condensed Milk, Evaporated Milk: This mixture will give the dessert its iconic rich, milky taste. Heavy cream can be replaced with the more traditional all-purpose creamer. Evaporated milk can be replaced with fresh milk.

Sago Pearls: You can use either small tapioca pearls or sago pearls for this recipe so long as they’re tiny. A couple of my go-to brands include: Cock Brand or Bob’s Red Mill.

Buko-pandan extract: Adding a few drops of this stuff can help tremendously in intensifying its taste and green color.

Pinipig (flattened glutinous rice): This ingredient is optional, but it gives a good crunchy element to the dessert. You can find this in Filipino groceries, either kept at room temperature or frozen. You can also use any crunchy topping such as corn flakes, rice crispies, or even toasted shredded coconut.

Instructions

*The Recipe Card below includes all the full detailed instructions!

Prepare the jelly according to packaged instructions and let set while you prepare the rest of your ingredients.

Boil the pearls until cooked through. Drain, rinse in cold water, and set aside.

Prepare the cream mixture and mix well until smooth.

Once the jelly is firm, cut into cubes. Mix the cubed jelly, cooked pearls, and coconut strips along with the cream mixture. Let chill in the refrigerator overnight prior to serving.

Quick Tips

Drain and wash your buko: Young coconut strips contain enzymes which can cause the dessert to spoil and curdle quicker. To avoid this issue, my mom likes to drain the juice from the buko completely, then briefly rinse the strips with warm water prior to incorporating it with the cream.

Taste and adjust as you go: This is one of those recipes where you don’t have to follow the instructions to the T! Use it as a guide, and feel free to adjust the condensed milk to your preferred sweetness, and the milk to your preferred creaminess.

Let chill in your refrigerator prior to serving: Chilling allows the flavors of the jelly and buko strips to seep into the cream mixture. It also allows the dessert ample time to thicken, creating a richer texture rather than being watery in consistency when newly made.

FAQs (Frequently Asked Questions)

Can I make this ahead of time?

Yes! I recommend preparing it the day before serving. Once everything is combined, cover with plastic wrap and chill overnight. Add the toasted pinipig just before serving to preserve its crunch.

How long does this last?

Buko pandan can last for up to 3 to 4 days refrigerated in an airtight container. The cream mixture may separate slightly, but just give it a quick mix to return to its normal texture. I wouldn’t recommend freezing this, as it can alter the over all texture of the cream and jelly.

Looking for more delicious dessert ideas? You might love these:

• Silky Leche Flan
• Mango Sago
• Ube Champorado
• Mango Float