Coconut Pandan

As the sweet aroma of buko pandan fills the air, it’s hard not to feel enveloped by the tropical essence of this delicious treat. Coconut Pandan is a creamy dessert that combines the unique flavors of young coconut and pandan, taking just a little over an hour to prepare. The balance between the sweetness of condensed milk and the freshness of the coconut makes this dish irresistibly delightful.

This recipe is perfect for gatherings, festive occasions, or whenever you want to treat yourself and your loved ones to a taste of the tropics. It’s best made ahead of time and stored in the refrigerator to enhance its flavors.

Why You’ll Love This Recipe

• It’s a rich and creamy dessert featuring the unique flavors of coconut and pandan.
• The chewy tapioca pearls add a delightful texture that complements the smooth cream.
• It’s easy to make, requiring only straightforward steps for impressive results.
• Perfect for gatherings, this dessert can be made in advance, saving you time.

What You’ll Need

Here’s what you’ll need to create this delectable treat:

For the Jelly

• 1 pack buko pandan-flavored gulaman
• 3 to 5 drops buko pandan extract, for a stronger taste (optional)

For the Pearls

• 1/3 cup uncooked mini sago or tapioca pearls

For the Cream Mixture

• 2 cups heavy cream
• 2 cups condensed milk, more or less to taste
• 3/4 cup evaporated milk

For the Coconut

• 3 cups shredded young coconut strips (buko)

For Serving

• Pinipig, toasted (optional)

Note: Ensure to follow the package instructions for preparing the gulaman properly.

Substitutions & Swaps

• Use regular pearls instead of mini sago.
• Substitute coconut strips with shredded coconut.
• For a less sweet version, reduce the amount of condensed milk.
• Use light cream instead of heavy cream for a lighter dessert.

How to Make It

Creating Coconut Pandan is straightforward and rewarding.

Prepare the Jelly

Begin by preparing your gulaman (jelly) following the packaged instructions. Transfer the liquid mixture into a large heat-proof container to chill and set while you prepare the rest of the ingredients.

Cook the Pearls

Prepare the pearls by bringing a pot of water to a boil. Once boiling, add in the pearls and turn down the heat to medium-low. Let the pearls cook for around 15 minutes, stirring constantly to avoid sticking or burning, until they are translucent and no longer white in the center. Drain, and rinse with cold water immediately to retain their chew. Set aside.

Mix the Cream

In a large container or bowl, combine the heavy cream, condensed milk, and evaporated milk. Whisk to combine until smooth.

Cut the Jelly

Once the jelly is firm, slice it into 1-inch cubes.

Combine Ingredients

Add the cubed jelly, cooked tapioca pearls, and young coconut strips into the cream mixture. If desired, add drops of buko pandan extract to intensify the flavor. Stir gently to combine. Taste and adjust the flavor with more condensed milk for sweetness or more evaporated milk for a looser consistency.

Chill the Mixture

Let chill in the refrigerator overnight for the best flavor and texture. Before serving, sprinkle with toasted pinipig.

How to Store It

Fridge: Keep in an airtight container for up to 3 days.
Freezer: No, it alters the creaminess.
Reheat: Not applicable, serve chilled.

Tips for Best Results

• Make sure to stir the pearls continuously to avoid burning.
• Allowing the mixture to chill overnight significantly improves the flavors.
• Use fresh young coconut strips for the best taste and texture.
• Adjust the sweetness according to your preference for a personalized touch.

Serving Suggestions

• Serve with a drizzle of additional condensed milk on top.
• Perfect for dessert at tropical or summer-themed gatherings.
• Pair with fresh fruit for a refreshing contrast.