Buko Pandan is a Filipino cold creamy coconut-jelly dessert made of shredded coconut and pandan-flavored jelly, mixed in condensed milk and heavy cream.
This Buko Pandan recipe is so creamy and packed with coconut and pandan flavors. The pandan jelly is flavored with coconut juice and pandan leaves.
Pandan or screwpine is a tropical plant known for its aromatic and herby-sweet taste. It is a popular flavoring of Southeast and South Asian cuisines. Commonly used for flavoring cakes, pastries, bread, drinks, and also savory dishes.
Buko pandan is one of the favorite cold desserts in the Philippines and is typically mixed and served in a bowl or drinking glasses.
Buko Pandan Ingredients
Coconut– typically made of fresh young shredded coconut. I used frozen shredded coconut or you may use shredded coconut in the can. You can find this in most Asian stores.
Coconut water– fresh or in a can
Jelly Powder– I used Mr. Gulaman’s unflavored green jelly powder made of seaweed extract. Alternatively, you can use pandan-flavored jelly powder or unflavored (clear or green) gelatin, then add pandan flavor.
Pandan leaves– fresh or frozen pandan leaves. If unavailable to you, add pandan flavor instead, or just use the pandan jelly powder.
Condensed milk– for a creamy and sweet buko pandan.
Cream– heavy cream or all-purpose cream to add creaminess.
How to make Buko Pandan
Make the Pandan Jelly. You can make this ahead and store it in the refrigerator. Otherwise, it needs to be set for a few hours.
In a medium-sized pot, add the coconut juice, green jelly powder or pandan jelly powder, and sugar. Mix until the jelly powder and sugar are blended. Follow the liquid measurement on the jelly packaging you will use.
Fold the pandan leaves into 4-folds then tie them with the cotton cooking twine. Add to the jelly mixture and bring to a boil, then simmer on low heat for 10 to 15 minutes to extract the pandan flavor.
Remove the pandan leaves and pour the pandan jelly liquid into the rectangular containers and 12 glasses (250 ml) about half an inch thick or 6 tall glasses (500 ml) about an inch thick. Set it aside and let it set.
Alternatively, you can serve the Buko Pandan as a cold drink (Palamig). Just add coconut water or substitute the heavy cream with evaporated milk to water down the buko pandan.
More Dessert in jars or cups
Buko Pandan
Watch How to Make It
Equipment
- 12 glasses 12 of 250 ml or 6 of 500 ml
Ingredients
For the Pandan Jelly
- 25 g Jelly powder green jelly unflavored or pandan flavor
- 1.5- liter coconut water
- ½ cup granulated sugar or to taste
- 6 to 8 Pandan leaves fresh or frozen
For the creamy shredded coconut
- 454 g Shredded coconut
- 14 oz condensed milk or to taste
- 2 cups heavy cream or all-purpose cream
Instructions
- Make the Pandan Jelly. In a medium-sized pot, add the coconut juice, green jelly powder or pandan jelly powder, and sugar. Mix until the jelly powder and sugar are blended.
- Fold the pandan leaves then tie them with the cotton cooking twine to secure. Add to the jelly mixture and bring to a boil, then simmer on low heat for 10 to 15 minutes to extract the pandan flavor.
- Remove the pandan leaves and pour the pandan jelly liquid into the rectangular containers and glasses for about half to an inch thick. Set it aside and let it set.
- Make the creamy shredded coconut. In a medium-sized bowl, add the shredded coconut and condensed milk. Mix until combined. Whip the cream into a medium-stiff peak or you may just mix it directly into the shredded coconut with the condensed milk.
- Slice the pandan jelly into about half an inch to an inch cubes.
- Serving in a bowl. Add the cubed pandan jelly to the shredded coconut with condensed milk and heavy cream. Mix until combined and serve in a bowl.
- Serving in a glass. Add the creamy shredded coconut to the glass alternately with the pandan jelly. Topped with ice cream or whipped cream if desired.
