Buko Pandan Recipe
Buko pandan is a light, refreshing dessert from the Philippines that has become popular worldwide. It is deliciously creamy and subtly sweet, with a tantalizing combination of flavors derived from its two main ingredients, young coconut and pandan extract. Its bright green color is also very eye-catching, creating an inviting aesthetic. Perfect for snacks or special occasions, this delightful dish will leave your guests wanting more!
Ingredients
- 1 can coconut cream (14 oz.)
- 1/2 cup cornstarch
- 1 cup sugar
- 1/2 cup water
- 2 cups shredded young coconut meat
- 1/2 tsp pandan extract
- 6 fresh pandan leaves knotted
- 1 cup heavy cream
- 1/4 cup powdered sugar
Instructions
- Combine the coconut cream, sugar, cornstarch, and water in a large pot. Cook over medium heat. Constantly stir until the mixture thickens and boils.1 can coconut cream, 1/2 cup cornstarch, 1 cup sugar, 1/2 cup water
- If you’re using pandan extract, add it to the mixture and stir. Otherwise, add the leaves to the mixture. Boil them, then lower the heat and simmer for about 10 minutes. Remove the pandan leaves from the mixture.1/2 tsp pandan extract, 6 fresh pandan leaves
- Remove the pot from the heat. Then, let it cool slightly. After this, stir in the young coconut meat and mix well.2 cups shredded young coconut meat
- Pour the mixture into a 9×9 inch square dish. Then, refrigerate it for at least 4 hours or until firm.
- Next, beat the heavy cream and powdered sugar until stiff peaks form. Spread the cream over the chilled buko pandan. Mix well.1 cup heavy cream, 1/4 cup powdered sugar
- Garnish with toasted coconut flakes or fresh fruits, if desired.
- Feel free to adjust the sugar and experiment by adding condensed milk or different fruits.
- Serve chilled, and enjoy your delicious buko pandan!
Tried this recipe?Let us know how it was!