Easy No Bake Filipino Buko Pandan Recipe for Families
A refreshing Filipino-inspired chilled dessert made with pandan-flavored agar jelly cubes, tender young coconut strips, and a lightly sweetened creamy coconut sauce. This beginner-friendly version uses ingredients commonly available in U.S. supermarkets or Asian markets.
Servings 12
Ingredients
- 4 cups water 946 mL
- 1 tablespoon agar-agar powder 9 g
- 1/2 cup granulated sugar 100 g
- 1 teaspoon pandan extract 5 mL
- 2 to 3 drops green food coloring optional
- 2 jars young coconut strips in syrup 10 ounces each (2 x 283 g), drained well; reserve 1/2 cup (120 mL) syrup if desired
- 2 cartons media crema or other shelf-stable table cream 7.6 ounces each (2 x 225 mL), chilled
- 1 can sweetened condensed milk 14 ounces (396 g)
- 1/2 cup reserved young coconut syrup 120 mL, optional, for a looser and sweeter sauce
Instructions
- Lightly rinse an 8-inch square baking dish or similar shallow dish with water. Do not dry it completely; the slight moisture helps release the set jelly later.
- In a medium saucepan, whisk the water, agar-agar powder, and sugar together while the pan is still cool. Bring to a full boil over medium heat, whisking often so the agar does not settle on the bottom.
- Once boiling, continue to boil for 2 minutes while whisking. Remove the pan from the heat, then stir in the pandan extract and optional green food coloring.
- Pour the hot pandan mixture into the prepared dish. Let it cool at room temperature until firm, about 30 to 45 minutes, then refrigerate until fully chilled, about 1 hour.
- Cut the chilled pandan jelly into small cubes, about 1/2 inch (1.25 cm).
- In a large bowl, gently stir together the chilled media crema, sweetened condensed milk, and optional reserved coconut syrup until smooth. Fold in the drained young coconut strips and pandan jelly cubes.
- Cover and refrigerate for at least 2 hours so the flavors meld and the dessert is thoroughly cold. Stir gently before serving and spoon into small bowls or cups.