You can certainly cook your own tapioca but I always buy prepared ones sold in bottles (like below).When buying these, note that the weight printed on the package won’t be the actual amount of coconut meat you’re going to get in the end. Coconut meat is sold typically frozen too so you’d need to thaw, wash and drain.I usually buy green gelatine (like the one below) because buko pandan dessert is traditionally green but you can buy whatever colour and brand you like.You can use both leaves and extract as well, for a stronger pandan flavour. Just add a few drops to the water you’re using to make gelatine. You just need to thaw and wash thoroughly before using. If you can’t find fresh pandan leaves, you can use frozen.It’s not as creamy but combined with condensed milk, it tastes just as delicious. The closest substitute I’ve found is table cream. I haven’t been able to find it here in Canada though. Table cream – in the Philippines, buko pandan is usually made with Nestle all-purpose cream, which is thick, creamy and already sweetened.I just make sure to drain the syrup thoroughly. Tapioca pearls – I use prepared tapioca pearls that you can buy in bottles (again, please scroll to the recipe below).Unflavoured gelatine (or gulaman) – I usually buy green gelatine (see the recipe for the actual brand I use) because buko pandan dessert is traditionally green but you can buy whatever colour you like.When buying these frozen, the weight printed on the package won’t be the actual amount of coconut meat you’re going to get in the end. Shredded young coconut – these are typically frozen too and you’d need to thaw, wash and drain.
Pandan leaves – if you can’t find fresh ones, they are also available frozen.You can buy all the ingredients for buko pandan in a Filipino or Chinese grocery store, or in the international aisle of your local supermarket.
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