Ingredients

  • Serves 3 - 4 people
  • 4 pcs pandan leaves (tied in a knot) - If pandan leaves are not available where you live, you may omit it

  • 200 g young coconut flesh (shredded)

  • 2 tsp pandan paste

  • 10 g gelatin sheets (soaked in water until softened) - can be substituted with gulaman powder

  • 120 g sago

  • 200 ml whipping cream (can be swapped for all purpose cream)

  • 350 ml condensed milk

  • 300 ml evaporated milk

  • 100 g white sugar

  • 500 ml water

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Recipe Courtesy of
Asian Food Network

Buko Pandan

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A soft pandan jelly cubes, drowned in a sweet, creamy sauce with tender sago. This popular Filipino dessert is a must-try!
  • Hard
  • 20 min
  • 70 min
  • 10 min
  • 4 steps
  • 10 Ingredients
  • Hard
  • 4 steps
  • 10 Ingredients
  • 20 min
  • 70 min
  • 10 min

Buko Pandan

What is Buko Pandan?

Buko Pandan is a classic Filipino cold dessert that is creamy and filled with pandan flavor. It is made up of a variety of components such as soft and sweet young coconut flesh, sweetened milk, and pandan jelly. The soft pandan jelly cubes are drowned in the sweet and creamy sauce. With tender sago added into the mix, the dessert is given a delicate touch.

Served cold, this mouth-watering dessert is the perfect treat to cool you down on a hot summers’ day. So, what exactly is Buko Pandan? Its name means coconut screwpine – the two main components mentioned. Coconuts are known for their rich flavor. Sweet, milky, and nutty, adding such a profound flavor profile will provide pure indulgence for any dish or dessert. In the Philippines, pandan leaves can be seen growing almost anywhere, making them one of the commonly used ingredients when cooking.

Though requiring some precision in making the separate components of this popular Filipino dessert, our Buko Pandan recipe is easy to follow and is a must-try.

Frequently Asked Questions About How to Make Buko Pandan

1. Can I store the Buko Pandan in the refrigerator?

 The dessert can be stored in an airtight container for 3 to 5 days. You could alternatively store it in the freezer for up to two weeks. However, once thawed, the creamy dessert should not be refrozen.

2. How can I make the Buko Pandan creamier?

If you would like your dessert to be creamier, add in all-purpose cream. In this recipe, the whipping cream can be swapped out for all-purpose cream.

3. Can I cut the coconut flesh into cubes instead?

There are no hard and fast rules for this recipe. The intention behind shredding them is so that there will be more coconut flesh in the dessert. When cut into small and thin strips, the coconut flesh can be mixed into the sweetened milk mixture more evenly.

Tips & Tricks to Prepare Buko Pandan

1.     Add flavor and texture to your dessert: Once your dessert has set, top it off with nata de coco or vanilla ice cream. The nata de coco will add more crunch while the ice cream will melt in with the milk and add to the creaminess. You can also create something unique by adding in tapioca pearls or kaong.

2.     Delicious pandan jelly: Instead of cooking the gelatin sheets in plain water, try cooking it in coconut juice. Just like how the pandan paste will deepen the color and the aroma of pandan in the dessert, cooking the gelatin sheets in coconut water will heighten the coconut flavor of the jelly.

3.     A melt-in-your-mouth dessert: Instead of serving the dessert chilled, try leaving it in the freezer for a few hours. This will turn some of the components like the coconut, pandan jelly, and sago seeds into little soft candies that will burst in your mouth when later consumed.

 

Instructions

  1. Boil the sago seeds and drain

    • In a small pot on high heat, fill it halfway through with water and pour in the sago seeds. Bring to a boil and let the sago seeds cook for 10 minutes.
    • Once cooked, strain and cool the sago seeds under running water. Set aside.


  2. Make the pandan jelly

    • In a separate medium sized pot, mix 500 ml of water, knotted pandan leaves, 2 tsp pandan paste and sugar. Bring to a boil.
    • When the mixture comes to a boil, add in softened gelatin sheets and mix well until gelatin sheets have dissolved.
    • Pour the pandan mixture into a metal tray and let it set in the refrigerator for at least 1 hour.


  3. Make the sweetened milk mixture

    • In a bowl, mix full cream, evaporated milk and condensed milk until well combined.
    • Add cooked sago seeds and coconut flesh into the bowl and mix well. Set aside in the refrigerator.
    Make the sweetened milk mixture


  4. Slice the pandan jelly and serve

    • Once pandan jelly sets, slice it into 1-cm cubes.
    • Pour pandan jelly cubes into the milk mixture and stir well. 
    Slice the pandan jelly and serve


Garnish and Serve!

Transfer buko pandan into serving glasses and serve cold.

Looking to try out more desserts to beat the heat? Try these!

Garnish and Serve!

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    Ingredients
    • Serves 3 - 4 people
    • 4 pcs pandan leaves (tied in a knot) - If pandan leaves are not available where you live, you may omit it

    • 200 g young coconut flesh (shredded)

    • 2 tsp pandan paste

    • 10 g gelatin sheets (soaked in water until softened) - can be substituted with gulaman powder

    • 120 g sago

    • 200 ml whipping cream (can be swapped for all purpose cream)

    • 350 ml condensed milk

    • 300 ml evaporated milk

    • 100 g white sugar

    • 500 ml water

    Nutrition
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