Buco (buko) pandan is a very popular dessert here in the Philippines. It’s really simple to make but it needs chilling time so you have to make it a few hours in advance. This is not a light dessert, so if you are on a diet, I’m afraid this is not for you unless you have absolutely strong self-control because this is so delicious!!!
This dessert is similar to fruit salad and buco salad but using green jellies and buco meat with a hint of pandan flavor. What makes them all delicious is the “dressing“; condensed milk plus all purpose cream = delicious. Using that combo you can make a lot of quick desserts (like mango cream: layer graham cracker on a dish, top with cream-condensed milk mixture, arrange mango slices on top repeat process.; refrigerate and.. voila, easy dessert! )
I wasn’t really planning on making this, but my mom sent me 4 cans of green jelly, a small bottle of pandan essence plus a note on how to make buco pandan… I couldn’t tell her that we have it here and that she shouldn’t have bothered but I couldn’t, I know it pleases her to do it, it’s just one of her ways of showing her love for me and my siblings ( she’s always fair, she gives my 2 sisters and I the same thing everytime since we were kids). Her recipe did not include young coconut so I added some because for me, it won’t be buco-pandan without the buco and then I added some grated cheese, for balance, just like what a dash of salt does to prevent sweets from becoming cloying.
If buco is not available in your place, just omit it and you still have a yummy green jelly dessert. We are lucky to have a number of buco vendors lining the main road outside our village, we stopped really quickly to buy 2 buco; I suppressed a giggle when the vendor asked me if I want it mala-uhog (mucus like in consistency, kinda gross if you imagine it :D). I said I want something firmer and he gave me malambot (soft; now that’s better) which is perfect for this dessert.
Normally when we use buco* for dessert, we use a tool that will make strips of buco ( I forgot what it’s called, the same thing that we use for cantaloupes or melons) but since the I don’t have that kitchen tool and the vendor gave me whole buco meat without the husk, I just cut it into squares to match the jellies. For the green jellies, if you can’t find canned ones, cook green gelatin from bar or powder, add pandan essence and cut into cubes.
*buco/buko is young coconut, it has smooth green husk; the term also refers to the meat inside it
Here’s how to make buko-pandan:
BUCO PANDAN DESSERT (BUKO-PANDAN)
This will make a lot, this is good for when your having get-together/party but for everyday dessert, I suggest you do only half the recipe like I did.
Ingredients4 cans green jelly, cut into cubes
1 big can condensed milk
1 250 ml carton all-purpose cream or heavy cream
1 tablespoon pandan essence
meat from 2 buco/buko ( young coconut), cut into squares or strips ( you can do without this or substitute 1 bottle of sweetened macapuno)
1/2 cup of grated cheese
Cut green hellies/gelatin into cubes; the young coconut meat (buko) into squares or strips. Set aside. In a bowl, combine condensed milk and all purpose cream, stir well to combine; add the mixture to the green gelatin and buco. Add in the pandan esssence. Mix well, add grated cheese, mix again to combine. Cover bowl with plastic wrap or transfer mixture to a container with lid and chill for at least 4 hours.. the longer the chilling time, the better. That’s all there is to it!! Enjoy!!
cut green jellies/gelatin into cubes..this photo reminds me of the movie Green Ice 🙂
cut buco (buko) meat into squares or strips; combine cream and condensed milk in a bowl
mix everything in a big bowl, don’t forget to add the pandan essence..(I almost did)
chill for at least four hours and serve!
♥ Thanks for reading..have a nice day everyone!! 🙂 ♥