Buko Pandan, our version with natural Pandan Liquid extract
- My Blue Tea
- 1 hour ago
- 3 min read
In respond to the FDA's ban on artificial colours, we proudly use only natural Pandanus amaryllifolius to create our signature natural green hue.
Enjoy a modern twist on our classic Buko Pandan recipe. This updated version uses our Pandan Liquid extract with Coconut Milk Powder, making it a healthier, vegetarian choice. Plus, to meet new FDA guidelines, we've swapped artificial colours for vibrant, natural plant extracts, ensuring your dessert is both beautiful, compliant and for your health purposes.
FDA Guidelines
The FDA is in line with U.S. Department of Health and Human Services Secretary Robert F. Kennedy Jr.’s priority to phase out petroleum-based dyes in the nation’s food supply as part of the administration’s broader initiative to Make America Healthy Again.
Butterfly pea flower extract, a blue colour that can be used to achieve a range of shades including bright blues, intense purple, and natural greens. Produced through the water extraction of the dried flower petals of the butterfly pea plant, this color additive is already approved for use in sport drinks, fruit drinks, fruit and vegetable juices, alcoholic beverages, dairy drinks, ready to drink teas, nutritional beverages, gums, candy, coated nuts, ice creams, and yogurt.
The Traditional Roots of Pandan Buko
Pandan Buko is a classic and beloved Filipino chilled dessert, a variation of the ubiquitous Buko Pandan salad. Its background is deeply rooted in the Philippine love for combining simple, fresh, and aromatic ingredients. The dessert's name comes from its two primary components: "Buko," meaning young coconut, which provides a soft, juicy, and slightly sweet flesh, and "Pandan," a fragrant tropical plant whose leaves impart a unique, sweet aroma reminiscent of vanilla, jasmine, and fresh grass. Traditionally, the pandan flavor is infused by boiling the knotted leaves in the liquid base, which often includes coconut cream, sweetened condensed milk, and sago pearls or gelatin cubes. This results in a creamy, refreshing, and visually distinct green dessert that is a staple at fiestas, family gatherings, and holiday celebrations, embodying the taste of Filipino hospitality.
Modern preparations of Pandan Buko often use Pandan powder and/or Pandan liquid extract for convenience and control. The powder provides a consistent flavour and the Pandan Liquid extract gives a concentrated natural colour when mixed into the creamy base, while a few drops of the potent liquid extract intensify the aroma without altering the consistency. These concentrates make it easy to achieve the dessert's signature taste and vibrant hue at home and it is all naturally plant based goodness.Buko Pandan is easy to make and a crowd-pleaser! This Filipino-style salad with gulaman, young coconut, and tropical palm fruits is creamy and delicious, and makes a great snack or dessert. Perfect for holidays, special occasions, or just any time you need a sweet treat and this hot Summer days or for the festive season.
Prep Time: 20 minutes
Cook Time: 15 minutes
Cooling: 2 hours
Total Time: 3 hours
Buko Pandan recipe
✨ Ingredients:
*2 bars (.70 ounce) green agar-agar, shredded to very small pieces
*3 cups coconut juice
*1 cup sugar
*1 tspn Pandan extract from @my.blue.tea
*1 can (14 ounces) table cream
*1 can (14 ounces) sweetened condensed milk
1/2 - 1 tspn @my.blue.tea Pandan Powder (optional)
Pro-Tips: *Create your own fresh pudding easily using our "Pudding Eaze." *Get creative with toppings! We recommend jelly, black or white boba or a drizzle of coconut palm sugar or our Hawaiian Coconut chips.
Quick Buko Pandan Method
Make the Jelly: In a pot, combine the shredded agar-agar, coconut juice, and sugar. Bring to a boil, stirring until fully dissolved. Or use store bought jelly.
Add Pandan Flavour: Remove from heat. Stir in the Pandan Extract (and optional Pandan Powder for a stronger colour/flavour).
Set the Jelly: Pour the mixture into a tray and let it cool completely until firm. Once set, cut into small cubes.
Combine Everything: In a large bowl, combine the jelly cubes, shredded young coconut, table cream, and sweetened condensed milk.
Chill and Serve: Mix gently until well-combined. Refrigerate for at least 2 hours before serving. Enjoy cold!
Beat the Aussie heat the Blue Tea-Filipino way! This chilled Buko Pandan is your secret weapon for a scorching day. So, whip up a batch, kick back, and enjoy a bowl of pure, creamy, and refreshing perfection. Summer never tasted so good. Or grab a Coconut Shake, just ice blend it with Pandan Liquid extract (optiona) to enjoy.
Comments