Strain, and set aside to cool.ĥTo put together, mix together the heavy cream and condensed milk, add the shredded young coconut and tapioca pearls, then add the gelatin last.ĦTry not to mix too much after you put in the gelatin so the sauce will not turn too green. 1 cup Small Tapioca Pearls, cooked as below(optional)ġSoak the agar-agar in water, set aside for 30 minutes.ĢBoil for 10 minutes or until the agar-agar is fully dissolved, then add the sugar.ģSet on a pan to cool, refrigerate, then cut in cubes.ĤIn a separate pan with hot boiling water, put the small tapioca pearls for 10 to 15 minutes until translucent.2 cups Young Coconut, in long shreds or cut in strips.1 stick Green Agar-agar (gelatin) stick.Ice cream topping : top your individually glass-portioned buco pandan with a scoop of either macapuno or vanilla ice cream for a more rich, creamy consistency.Nata de Coco - pre-cooked and sweetened, or use the bottled preserves but discard the sweet syrup.Kaong - pre-cooked and sweetened, or use the bottled preserves but don't add the sweet syrup.Small sago or tapioca pearls - cooked, either sweetened or unsweetened.Now, let's go with the optional ingredients that you could find in different versions of the buko pandan. The gelatin is first cooked infused with the flavor of the pandan leaf, cooled and cut in cubes.įresh Buko strips from a young coconut is then added, then a mixture of thick cream and some condensed milk to sweeten a bit completes this dessert treat. Just like the Filipino Fruit Salad, this, too, is quite simple to make. BUKO PANDAN Pandan-flavored Gelatin Salad with Young Coconut Stripsīuko Pandan is that unusual green gelatin dessert salad with coconut (buko) strips, in a semi-sweet, rich cream.
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