Ingredients
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Gulaman (Jelly):
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¾ teaspoon agar agar powder
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2 cups (480ml) Water
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1/4 cup (60g) granulated sugar
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2 teaspoon pandan extract
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Other Ingredients:
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1 can coconut cream
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½ can (160g) condensed coconut milk
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2 teaspoon pandan extract
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½ cup (85g) mini tapioca balls
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¾ cup (135g) nata de coco
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¾ cup (135g) macapuno stringsor fresh grated coconut
Directions
Buko pandan is one of the most popular desserts in the Philippines, and it’s incredibly easy to make. This creamy and unique dessert can be found in many cafés and restaurants and is a great alternative to regular frozen treats. Its creamy texture and coconut milk base make it less sweet than your typical ice cream. Plus, it’s uniquely Filipino!
How to Make Buko Pandan:
- Prepare a flat baking dish or glass to set the jelly in. In a medium-sized saucepan, mix together the agar-agar powder, water, pandan extract, and sugar. Bring it to the boil over a medium heat, stirring regularly. Allow to boil for 2 minutes.
- Pour out into the prepared baking dish or glass and place it in the fridge to set for 2 hours. Use a knife to cut it into squares.
- Follow the instructions on the package to cook the tapioca pearls. Set aside.
- To combine, take a large bowl, pour in coconut cream, condensed coconut milk, and pandan extract.
- Mix until well combined, and then add in the nata de coco, macapuno strings, mini tapioca pearls, and the pandan gulaman. Chill in the fridge for a few hours. Serve and enjoy!
