Buko Pandan is a popular Filipino dessert known for its delightful combination of young coconut and pandan-flavored jelly in a creamy, sweet mixture. This vegan version maintains the beloved flavors and textures of the classic dessert while using plant-based ingredients.
Ingredients for 4 Servings:
- 2 cups young coconut meat (buko), chopped
- 1 cup pandan-flavored jelly (use agar-agar jelly, available in Asian stores or online)
- 1 cup coconut milk (full-fat for creaminess)
- 1/2 cup coconut cream
- 1/4 cup maple syrup or agave syrup (adjust to taste)
- 1 teaspoon vanilla extract
- 1/2 cup vegan sweetened condensed milk (store-bought or homemade)
- Fresh mint leaves for garnish (optional)
Instructions:
- Prepare the Jelly: If not using pre-made pandan-flavored jelly, dissolve agar-agar powder in water according to package instructions, add pandan extract or flavoring, and let it set in the refrigerator. Once set, cut into small cubes.
- Mix the Base: In a large bowl, combine coconut milk, coconut cream, maple syrup or agave syrup, and vanilla extract. Stir well to blend.
- Add Sweetened Condensed Milk: Fold in the vegan sweetened condensed milk, mixing until evenly incorporated.
- Combine Ingredients: Gently fold in the chopped young coconut meat and pandan-flavored jelly cubes.
- Chill: Refrigerate the mixture for at least 1 hour to allow the flavors to meld and the dessert to firm up slightly.
- Serve: Spoon the chilled buko pandan into serving bowls or glasses.
Tip: For added texture and a burst of flavor, consider adding a handful of chopped fresh fruits, like mango or pineapple, just before serving.
Serving Suggestions:
Serve your vegan Buko Pandan chilled as a refreshing dessert. This light and creamy treat pairs well with a side of fresh fruit or a light snack, such as crispy vegan spring rolls. For a festive touch, garnish with fresh mint leaves or a sprinkle of toasted coconut flakes. This dessert is perfect for warm weather and is sure to be a hit at gatherings or as a sweet end to any meal.