Buko Pandan

This Buko Pandan is a must-try Filipino dessert! It’s made with pandan-infused jelly cubes, chewy tapioca pearls, shredded young coconut, nata de coco, and kaong in a sweet and creamy sauce. Top with toasted pinipig for the perfect nutty crunch! 

If you love Filipino desserts like Taho with Arnibal, Ginataang Bilo-Bilo with Langka, or Avocado with Condensed Milk, you’ll love this cold Filipino dessert! Buko, not to be confused with Biko, is the Tagalog word for young coconut. Pandan refers to the pandan plant, used in Filipino dishes for its sweet, floral, grassy flavor. 

Together, the two make a deliciously sweet, chewy dessert soaked in a rich, smooth cream. And like all of our Filipino recipes, this buko pandan is completely vegan, including vegan jello simmered with either pandan extract or fresh pandan leaves. 

Ingredients You’ll Need 

• Small tapioca pearls: Also known as sago pearls, these small, chewy pearls add to the fun, chewy textures of the recipe. 
• Vegan heavy cream: Adds a rich, creamy texture to the dessert, giving it a rich and luxurious mouthfeel. If you live near large, mainstream grocery stores, you should be able to find vegan heavy cream options in stores. Silk and Country Crock Plant Cream are popular choices! 
• Vegan sweetened condensed milk: Sweetens the buko pandan to perfection, plus helps thicken the mixture. We used our Homemade Vegan Sweetened Condensed Milk, but any store-bought brand would work well, too.
• Vegan evaporated milk: Adds additional sweet creaminess and enhances the smooth, silky texture of the buko pandan. Again, we used our Homemade Vegan Evaporated Milk, but a store-bought option works well, too.
• Pandan extract: A sweet, grassy, fragrant flavor that gives this dessert it’s main flavoring. 
• Shredded young coconut in syrup: Also known as buko, shredded young coconut adds a similar chewiness and additional texture like the sago. 
• Nata de coco (coconut gel): A chewy, gel-like food made from fermented coconut water that adds additional texture and subtle sweetness.
• Kaong: Also known as sugar palm fruit, kaong is chewy, crunchy, and slightly sweet! 
• Toasted pinipig: These toasted glutinous rice flakes add a nutty, crispy topping to the dessert that complements the variety of chewy ingredients! If you can’t find toasted pinipig, crushed vegan graham crackers are a good alternative.

For the jello

• Coconut water: Gives the jello a subtle coconut flavor that complements the shredded young coconut and nata de coco.
• Sugar: We recommend using regular granulated sugar to keep the color of the jello light. To ensure your buko pandan is vegan, use organic sugar.
• Agar agar powder: Just like our regular Vegan Jello recipe, agar agar powder is the essential ingredient that thickens and sets the mixture into a jello-like consistency. 
• Pandan leaf or extract: Infuses the jello with the aromatic flavor of pandan.

Equipment Needed

• Small saucepan
• Whisk
• Jello molds or glass dish (our was 7x5x1.5 inches)
• Medium pot
• Spatula
• Fine mesh strainer
• Large bowl or container
• Plastic wrap (for covering)

How to Make Buko Pandan

Prepare the Jello (Gulaman) 

1. Activate the agar agar powder. Add the coconut water, granulated sugar, agar agar powder, and knotted pandan leaf to a small saucepan. Whisk together until the agar powder and sugar are completely dissolved. Bring to a boil, whisking frequently. Once boiling, continue to simmer for 2 minutes, whisking constantly, then remove the pot from the heat. 
2. Whisk in the water and food coloring. After 2 minutes, remove and discard the pandan leaf, then whisk in the water and food coloring. 
3. Pour into jello molds. Transfer the mixture into molds or an airtight container and allow it to cool for 10-15 minutes. Prep a glass dish. We used an 8×8-inch glass pan. Cover and refrigerate for at least 1 hour to set. 
4. Slice into ½” cubes. After the jello has fully set, slice the jello into ½” cubes and set aside. 

Prepare the Tapioca Pearls (Sago)

1. Bring the water to a boil. Add 2.5 cups of water to a medium pot over medium-high heat. Cover and bring to a boil. 
2. Partially cook the tapioca pearls. ​Add tapioca pearls and stir right away to prevent sticking. Reduce to medium flame and cook for 5 minutes, stirring regularly to prevent the pearls from sticking to the bottom of the pot. 
3. Cool the tapioca pearls. ​Turn off the heat, cover, and soak for 10 minutes. Drain and rinse the tapioca pearls with running water until cooled. 
4. Finish cooking the tapioca pearls. Add another 2.5 cups of water to the pot again. Bring the water to a boil, then add the partially cooked tapioca. Allow it to boil once more, stirring frequently, then turn off the heat and cover. Soak for 10 minutes. When the tapioca pearls are fully cooked, they should be fully translucent. Drain and rinse with cold running water until completely cooled, then set aside. Repeat this process as necessary.

​Assemble

1. Combine the liquid ingredients. ​In a large container or bowl, combine the vegan heavy cream, vegan condensed milk, vegan evaporated milk, salt, and pandan extract. Whisk to combine until smooth. 
2. Add remaining ingredients. ​Mix in the cooked tapioca pearls, jello, young coconut meat, nata de coco, and kaong. 
3. Refrigerate. ​Cover the buko pandan and refrigerate for at least 2 hours. 
4. Enjoy! Serve cold topped with toasted pinipig and dig in! 

Storage Instructions

Leftover buko pandan will keep in the refrigerator for up to 3 days. Keep in an airtight container or bowl tightly covered with plastic wrap for optimal freshness.

More Vegan Filipino Recipes YOu May Enjoy:

Filipino

Vegan Maja Blanca (Filipino Coconut Pudding)

Dessert

Champorado (Tsampurado)

Filipino

Ginataang Bilo-Bilo with Langka

Filipino

Avocado with Condensed Milk

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

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