Vegan Buko Pandan is a delightful Filipino-inspired dessert that brings together the creamy richness of plant-based milk with the vibrant aroma of pandan. This refreshing treat features a combination of jelly cubes, sweet macapuno strings, and chewy tapioca pearls, all immersed in a luscious coconut-infused base. Perfect for both festive occasions and everyday enjoyment, it’s a crowd-pleaser that’s easy to prepare and share.
Ingredients Overview
The heart of Vegan Buko Pandan lies in its carefully selected ingredients, each playing a crucial role in creating its unique texture and flavor profile. The base is crafted with vegan evaporated milk, dairy-free whipping cream, and sweetened condensed milk, offering a creamy and indulgent foundation. Mini tapioca balls add a playful chewiness, while nata de coco provides a subtle tang. Macapuno strings lend a natural sweetness, enhancing the tropical essence of this dessert.
The gulaman, or jelly, is made using agar-agar powder, a plant-based gelatin substitute that’s perfect for creating firm, translucent cubes. Infused with pandan extract, the jelly delivers a burst of aromatic flavor and a vibrant green hue that makes the dish visually appealing. When sourcing these ingredients, look for brands like Nature’s Charm to ensure the recipe remains vegan-friendly without compromising on taste or quality.
Step-by-Step Preparation
Creating Vegan Buko Pandan is straightforward, but attention to detail ensures perfect results.
Making the Gulaman (Jelly):
To achieve a smooth and firm jelly, start by dissolving agar-agar powder in water, ensuring there are no lumps. Stir in pandan extract and sugar, then heat the mixture until it reaches a rolling boil. This step activates the agar-agar, allowing it to set properly. Once boiled, pour the liquid into a shallow dish, ensuring an even layer, and let it cool to room temperature before refrigerating for at least two hours. When firm, slice the jelly into neat cubes to maintain a uniform appearance in the final dish.
Preparing the Base:
Cook the tapioca pearls as per the package instructions. To prevent them from clumping, rinse them under cold water immediately after cooking and set aside. In a large bowl, mix the vegan evaporated milk, sweetened condensed milk, and dairy-free whipping cream until smooth. Adding a touch of pandan extract at this stage can amplify the fragrance and flavor. This creamy mixture will serve as the backdrop for the vibrant components of the dessert.
Assembling the Vegan Buko Pandan
To assemble, begin by layering the nata de coco, macapuno strings, and tapioca pearls in your serving bowl. Pour in the creamy base, ensuring the ingredients are evenly coated. Finally, add the cubed gulaman, gently mixing to distribute everything evenly without breaking the jelly pieces. For an eye-catching presentation, consider serving this dessert in clear glasses or a trifle bowl to showcase its colorful layers. Chill for at least two hours before serving to allow the flavors to meld together beautifully.
Recipe Tips
Use fresh pandan leaves instead of extract by boiling them in water to create a natural pandan-infused liquid.
Substitute nata de coco with fresh coconut jelly for a more authentic tropical taste.
Store leftovers in an airtight container in the refrigerator for up to three days to preserve freshness.
What to Serve With This Recipe
Pair Vegan Buko Pandan with refreshing beverages like iced pandan tea or coconut water for a tropical flair. It also complements light snacks such as vegetable spring rolls or banana fritters, creating a balanced menu for gatherings. For a party, consider presenting this dessert in individual cups garnished with fresh mint leaves or shredded coconut for added appeal.
Frequently Asked Questions
Can I use agar-agar flakes instead of powder? Yes, but flakes require longer boiling time to dissolve completely. Adjust the quantity as flakes are less concentrated than powder.
How long can I store the dessert in the refrigerator? It can be stored for up to three days in an airtight container, although it’s best enjoyed fresh.
What are some alternatives to nata de coco or macapuno strings? You can use diced fresh coconut meat or even canned lychee for a similar sweet and chewy texture.
Vegan Buko Pandan is an easy-to-make, crowd-pleasing dessert that showcases the versatility of plant-based ingredients. Its creamy, chewy, and aromatic layers make it perfect for festive occasions or simple indulgence at home. With its balance of textures and tropical flavors, this dessert invites you to explore its endless variations and create your own version to share with loved ones.
Ingredients
Base Ingredients:
320 grams vegan evaporated milk (e.g., Nature’s Charm brand)
60 grams dairy-free whipping cream
160 grams vegan sweetened condensed milk (e.g., Nature’s Charm brand)
85 grams mini tapioca balls
135 grams nata de coco
135 grams macapuno strings
1 teaspoon pandan extract (optional for extra flavor)
Gulaman (Jelly):
1 teaspoon agar-agar powder (ensure it’s not flakes)
480 grams water
2 teaspoons pandan extract
60 grams granulated sugar
Instructions
Make Gulaman (Jelly):
Prepare a shallow dish or glass container where the jelly can set. In a medium saucepan, combine the agar-agar powder, water, pandan extract, and sugar. Stir the mixture continuously over medium-high heat and bring it to a boil. Let it boil for 2-3 minutes, ensuring the sugar dissolves completely and the agar-agar is evenly distributed. Carefully pour the hot mixture into the prepared dish, spreading it evenly. Allow it to cool before transferring to the fridge to set for at least 2 hours or overnight. Once firm, cut the jelly into small cubes.
Base:
Cook the tapioca pearls following the instructions provided on the package. Once cooked, rinse them under cold water to prevent clumping, then set them aside.
In a large serving bowl, mix the vegan evaporated milk, dairy-free whipping cream, sweetened condensed milk, and pandan extract until smooth and well combined.
Add the prepared tapioca pearls, nata de coco, macapuno strings, and cubed gulaman to the bowl. Gently fold everything together until evenly distributed.
Refrigerate the mixture for at least 2 hours to allow the flavors to meld and the dessert to chill thoroughly. Serve cold and enjoy this refreshing vegan treat!
Vegan Buko Pandan Recipe
Ingredients
Base Ingredients:
- 320 grams vegan evaporated milk e.g., Nature’s Charm brand
- 60 grams dairy-free whipping cream
- 160 grams vegan sweetened condensed milk e.g., Nature’s Charm brand
- 85 grams mini tapioca balls
- 135 grams nata de coco
- 135 grams macapuno strings
- 1 teaspoon pandan extract optional for extra flavor
Gulaman (Jelly):
- 1 teaspoon agar-agar powder ensure it’s not flakes
- 480 grams water
- 2 teaspoons pandan extract
- 60 grams granulated sugar
Instructions
Make Gulaman (Jelly):
- Prepare a shallow dish or glass container where the jelly can set. In a medium saucepan, combine the agar-agar powder, water, pandan extract, and sugar. Stir the mixture continuously over medium-high heat and bring it to a boil. Let it boil for 2-3 minutes, ensuring the sugar dissolves completely and the agar-agar is evenly distributed. Carefully pour the hot mixture into the prepared dish, spreading it evenly. Allow it to cool before transferring to the fridge to set for at least 2 hours or overnight. Once firm, cut the jelly into small cubes.
Base:
- Cook the tapioca pearls following the instructions provided on the package. Once cooked, rinse them under cold water to prevent clumping, then set them aside.
- In a large serving bowl, mix the vegan evaporated milk, dairy-free whipping cream, sweetened condensed milk, and pandan extract until smooth and well combined.
- Add the prepared tapioca pearls, nata de coco, macapuno strings, and cubed gulaman to the bowl. Gently fold everything together until evenly distributed.
- Refrigerate the mixture for at least 2 hours to allow the flavors to meld and the dessert to chill thoroughly. Serve cold and enjoy this refreshing vegan treat!
