Yield: 8-10 servings
Active Time: 60 minutes
Total Time: 8 hours
This delicious buko pandan dessert is composed of buko strips (young coconut meat that is tender and jelly-like in texture), gelatin infused with the aromatic pandan leaves (or screwpine leaves), nata de coco (coconut jelly), and sago pearls. For the sauce, I used cream cheese for a thicker, creamier consistency.
Shallow dish or pan
Whisk or hand-held mixer
2 frozen packages (1 pound each) frozen buko or young coconut, thawed & drained (see note 1)
1 jar (32-ounce) nata de coco or coconut jelly, drained
2 packages (3.17 ounces each) unflavored green gulaman or gelatin
8 pandan leaves (fresh or frozen) or about 8 drops pandan extract
½ cup uncooked sago
8 ounces cream cheese, softened (see note 2)
¾ cup condensed milk, or more
Vanilla ice cream
Pinipig or pounded young rice, toasted
- Use fresh young coconut when available. You will need about 2 cups.
- Softening cream cheese is necessary to achieve a smooth texture when incorporated with other ingredients. It has to be soft to the touch. To do this, you can submerge the sealed package in a bowl of hot water for a few minutes, unwrap and microwave for 10-15 seconds, or simply leave it on the kitchen counter for an hour or until softened.
- Adjust the amount of condensed milk to the desired sweetness. In my opinion, ¾ cup is just right.
PREPARE YOUR INGREDIENTS:
- Thaw and completely drain the buko or young coconut.
- Drain the nata de coco or coconut jelly.
- Thoroughly wash the pandan leaves to remove dirt.
- Soften the cream cheese.
- Toast the pinipig in a pan until lightly browned, if using.
- Get the rest of the ingredients ready.
MAKE THE GULAMAN/GELATIN:
- Make the gulaman or gelatin according to package instructions. Add the pandan leaves to the water while boiling to extract its flavor. Discard the leaves before pouring into the mold. If you’re using extract, add it to the mixture at the very end. I have also reduced the water required by ½ cup (for each package) for a firmer texture. Refrigerate for a few hours until set. Cut into small cubes.
MAKE THE SAGO:
- Make the sago according to package instructions. Make sure to add the sago when the water starts to boil. Frequent stirring is essential so that they don’t stick together or scorch at the bottom. It’s cooked when it is completely transparent. Rinse under cold running water, so they don’t stick together once cooled.
MAKE THE CREAM MIXTURE:
- Using a whisk or a hand-held mixer, combine cream cheese and condensed milk in a bowl until smooth.
- In a large bowl, combine buko, nata de coco, sago, gulaman, and the cream cheese mixture. Gently mix it.
- Refrigerate for a few hours before serving.
- As an option, serve with a scoop of vanilla ice cream and toasted pinipig.
#bukopandan #buko #pandan #gulaman # coconut #filipinodessert #filipinosnack #pinipig #pandanleaves #screwpineleaves