Buko Pandan Jelly results in the perfect combination of sweetness, softness, and creaminess.
And since making it is pretty simple, it can be easily prepared for any occasion. Birthday parties, Christmas gatherings, overnight celebrations - you name it! It will only take you less than ten ingredients to be able to whip up something yummy for your loved ones.
Being born in a Filipino household, I’ve been used to the flavors of pandan and buko whenever I attend parties and celebrations. For most Filipinos, they consider it as their go-to dessert since it is easier to make compared to other sweets. Not only that, but its delicious taste has also become a benchmark for original Pinoy treats. It is another reason why it is served more often as a dessert. But how about this, giving it an exciting twist by making it into jelly? Yup, that’s right! That is what this recipe is all about.
I would love to prepare this more for my family. There are so many advantages to making it, and I find them very helpful. Like how it only requires a few ingredients to help with the cost and how easy it is to prepare that will give me more time for other things. Plus, the taste is really something to look out for! They loved it so much that I wouldn’t mind making a few more of this sweet for the year.
Tips on How to Make Buko Pandan Jelly
- Being practical is important when cooking. If you ever face minor problems with the ingredients, the best thing to do is to improvise. There may be chances when green gelatin is unavailable in the market, you can use clear gelatin and add in a few drops of green food coloring instead.
- Be careful and always read the instructions for the gelatin. Each of them may differ in many ways, especially when it comes to liquid ratio.
- You can try using young coconut meat to achieve a softer overall texture of the dessert.
You won’t regret preparing this buko pandan jelly recipe for your family. Because based on my experience, they will absolutely love it!
Buko Pandan Jelly Recipe
- 1 cup shredded coconut
- 1 cup water
- 397 ml evaporated milk
- 3 tbsp granulated white sugar
- 90 g clear unflavored gelatine I used 1 pack of ALSA Gulaman
- 1 ½ cup water
- ¼ cup granulated white sugar
- 90 g green gelatine I used 1 pack of ALSA Gulaman
- 3 drops pandan extract
- In a small pot over medium-low heat, add the water and combine the green gelatine, sugar and pandan extract. Mix until the well dissolved and no more granules visible. Bring to boil for about 2-3 minutes.
- Transfer the mixture to a baking dish and let it cool. Put it inside the refrigerator for at least 45 minutes or until set.
- Cut the jelly into 1-inch cubes and arrange in the bottom of a bundt pan or your preferred jelly mould. Add the shredded coconut and set aside.
- Use a small pot again over medium-low heat, bring the water to boil and add the evaporated milk.
- Add the clear unflavored gelatine and sugar while mixing until well dissolved. Bring to boil for about 2 minutes. Turn off the heat and let it cool for at least 5 minutes.
- Gently pour the cream mixture into the pan. Let it cool then put inside the refrigerator for at least 2 hours or until set.
- To serve, turn the pan upside down in a serving plate. Enjoy!