Buko Pandan Recipe these days, one can simply just buy Pandan-flavored gelatin packets from supermarkets or grocery stores to make the jelly.
This saves time and effort, since Pandan leaves are not easily accessible for those who lives in the city or those who are out of the country. Some people say that these artificial flavors just taste the same as the original extracts, so it became a popular alternative in making this chilled Filipino dessert.
According to food historians, this sweet and creamy Filipino dessert had originated from Bohol, a famous Visayan province in the Philippines known for its pristine beaches and great food. Buko Pandan has now evolved through time, and it can now be served as a drink called “palamig,” or as a variety of the Buko salad. Just recently, ice cream companies have now added Buko Pandan as an ice cream flavor.
I was amazed when I learned that Buko Pandan Recipe actually came from Bohol, we visited the island once and we did not see plenty of coconuts but their neighboring islands does, Maybe that's not the main factor for the person who discovered the recipe to have plentiful of coconut in the area but the curiosity the led to the discovery just like me I just want three hundred wait what do I mean by that number?
Summer in the Philippines is definitely not the same if Buko Pandan is not served at least once or twice a week for dessert. Also, don’t be surprised to see a “palamig” version of this dessert being sold in almost every street corner in the country.
Speaking about palamig which means to cool or something that would quench your thirst or for you to feel cool when it's hot due to the weather being hot or sunny, well I will write a new article or recipe about that so stay tune and I hope you learn how to make this Buko Pandan Recipe
Buko Pandan Recipe
- 1½ cups fresh coconut meat
- 1 sachet green gelatin powder
- 1 bunch pandan leaves
- 250 ml all purpose cream
- 150 ml condense milk
- Boil 6 cups of water in a pot.
- Add the pandan leaves and cook for 5-10 minutes.
- Turn off the heat and remove the pandan leaves.
- Add the green gelatin powder, mix to dissolve well.
- Turn on again the heat and let it boil for 2 minutes.
- Transfer the liquid to a molder. Let it cool and put in a fridge for 30 minutes, then slice into cubes.
- Mix the all purpose cream, condense milk, green gelatin and fresh coconut meat. Chill before serving.