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You are here: Home / Recipes / Buko Pandan

Buko Pandan

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Buko Pandan is a popular Filipino Dessert made using young coconut,  pandan leaves (or Screwpine leaves), and sago pearls. At first glance, this dessert dish can be mistaken for Buko Salad. Both desserts are almost similar visually.

Buko Pandan

How to Make Buko Pandan

Traditionally, this dish is prepared by boiling Pandan leaves in order to extract its flavor. Gelatin bars are cooked using the water used to boil the leaves.

This recipe is a variation . I used buko Pandan flavoring, instead of fresh Pandan leaves. It makes the process easier and faster. Powdered gulaman is also utilized in this recipe, instead of gulaman bars or agar-agar.

Start by making the gelatin. Combine water, buko pandan flavoring, and powdered gelatin in a bowl. Stir until well blended. The mixture needs to be cooked by boiling and then placed in a mold afterwards. This produces the flavored green jelly.

How to Make Buko Pandan

The dish is composed of a sweet and creamy concoction. Condensed milk, all-purpose cream, and strings of young coconut are the main components. Sago pearls can also be added. Simply combine these ingredients in a bowl. Allow the mixture to chill inside the fridge for 3 hours, and then toss the cubed green gelatin into the mixture.

For those who want to use fresh pandan leaves, try boiling 3 leaves in 2 cups of water. The liquid derived from this should replace the water and buko pandan flavoring.

I love having this dessert with sago pearls.  You can also add kaong and nata de coco, if desired. Feel free to top with a scoop of vanilla ice cream before serving.

Buko Pandan Recipe

Try this recipe and let me know your thoughts.

Buko Pandan
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Buko Pandan

Course Dessert
Cuisine Filipino
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 613kcal
Author Vanjo Merano

Ingredients

  • 1 1/2 cup young coconut cut into strips
  • 5 ounces condensed milk
  • 8 ounces Table cream or all-purpose cream
  • 3 ounces powdered gelatin
  • 1 1/4 cups water
  • 6 drops Buko Pandan flavoring
  • 2 scoops vanilla ice cream optional
  • 1/2 cup sago pearls cooked (optional)
US Customary - Metric

Instructions

  • Combine water and powdered gelatin then stir using a spoon.
  • Add Buko Pandan flavoring then stir until everything is evenly distributed.
  • Heat a saucepan and pour-in the mixture. Bring to a boil while continuously stirring.
  • Turn off the heat and transfer the mixture to a mold. Allow the temperature to cool. The texture of the mixture should be firm once cooled. You may also place this inside the refrigerator for faster results (allow the temperature to go down before putting-in the refrigerator).
  • Combine condensed milk, table cream, sago pearls, and young coconut then mix well. Allow the texture to thicken by chilling in the refrigerator or freezer for a few hours.
  • Slice the firm gelatin into 1 inch cubes then combine with the condensed milk-cream-young coconut-sago mixture.
  • Transfer to individual serving platters or cups then top with a scoop of vanilla ice-cream.
  • Serve for dessert. Share and enjoy!

Nutrition

Serving: 2g | Calories: 613kcal | Carbohydrates: 60g | Protein: 24g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 104mg | Sodium: 194mg | Potassium: 240mg | Fiber: 1g | Sugar: 35g | Vitamin A: 1067IU | Vitamin C: 2mg | Calcium: 229mg | Iron: 1mg

Watch How to Make Buko Pandan

Reader Interactions

Comments

  1. Claire says

    March 30, 2010 at 8:46 pm

    OMG!! Seriously nag tulo na ang laway ko. Waaaaaaa!
    Pahingi naman 🙁

    Reply
  2. diane says

    April 1, 2010 at 2:06 am

    Pure indulgence!

    Reply
  3. MariaRhod says

    April 1, 2010 at 12:32 pm

    Thank you for a mouthwatering dessert recipe! Presentation is truly delightful! At first look, it seems so intimidating to prepare, but after watching your help video, I think I might just be able to do it. I am a big fan of your site… my family thank you for a marvelous job! God bless!!

    Reply
  4. Panlasang Pinoy says

    April 4, 2010 at 5:19 pm

    Practice at tyaga lang po Claire 🙂

    Reply
  5. Panlasang Pinoy says

    April 11, 2010 at 10:10 am

    Annie, is that the bottled macapuno? You may use it but try cutting of some condensed milk since most bottled macapuno are already sweetened.

    Reply
    • annie says

      April 19, 2010 at 11:53 pm

      thanks kua now makakagwa n aq ng buko pandan…thanks po GOD BLESS kua:)

      Reply
  6. u8mypinkcookies says

    May 2, 2010 at 6:45 pm

    awesome dessert! love it chilled 🙂

    Reply
  7. josie of japan says

    July 15, 2010 at 8:06 pm

    i was very glad i found this site of yours, nakadagdag siya ng kaalaman ko sa pag luloto ko,at isa it make may bisuness grow with htew help of your site.hope to hear more pinoy recipe, thanks and more power, God bless

    Reply
  8. krissy says

    July 17, 2010 at 5:23 pm

    im in us too particularly in wisconsin.. where can i get all those ingredients? thanks a lot

    Reply
  9. renyl says

    July 20, 2010 at 11:15 am

    Dear Sir,

    I want to make buko pandan but its difficult to find powder gulaman here in Netherland is thier any powder to replace the gulaman powder. just send it to my private email thank you.

    Sincerely,

    Renyl

    Reply
  10. Abby says

    July 29, 2010 at 10:10 am

    What is the exact recipe of this…like the measurement of water in boiling the gulaman powder…

    Reply
  11. Abby says

    July 29, 2010 at 10:13 am

    its okay na…saw it na pala tnx

    Reply
  12. carol says

    August 22, 2010 at 8:46 am

    hi,am the avid fan of ur panlasangpinoy,what to ask f LYEwater u can buy it anywhere even here in kuwait?kc i love to make kutsinta and pitsi-pitsi kc i love traditionalfood or kakanin..pls tell me where to buy this lye water…thanx!carol

    Reply
  13. richdell says

    September 9, 2010 at 6:29 pm

    Hello, I am happy that you have a website like this,,,, because i cant cooking even i stay in Okinawa Japan about 20 years i just work and house,,, but when i married and move here in NC, i am 2 year here, and no bento or ready to buy a lunch box here, so when im statating to searching i pound ur site and i study and learn how to cook,,, but you know some recipe u cant buy here,,,, Any how I try to make this buko pandan but my gelatine is to hard but i follow ur Instraction, i dont know how come ?????? or mybe i try again,,, so THANK YOU AGAIN,,, AND MORE POWER TO YOU AND YOUR FAMILY TOO,,, GOD BE WITH YOU ALL,,,,

    Reply
  14. Thelma /Jersey Citry , NJ says

    October 5, 2010 at 5:36 am

    Buko Pandan is one of my favorite dessert. Thank you so much for sharing your skills and talent. It made my cooking much easier and my food more tastier. GOD BLESS you and more power to you and your website. 🙂

    Reply
  15. Joan says

    December 18, 2010 at 5:56 am

    Buko pandan is one of my favorites!! Im so happy I checked on you site. I will try this on my birthday! More power!

    Reply
  16. weena tambanillo says

    February 18, 2011 at 1:42 pm

    thank you so much! i love your site,it is very helpful especially with the video.i always open this site whenever i need to cook some filipino foods.more power!

    Reply
  17. weena tambanillo says

    February 18, 2011 at 1:43 pm

    thank you so much! i love your site,it is very helpful especially with the video.

    Reply
  18. jun says

    April 12, 2011 at 10:23 pm

    this is one of my fav..thanks for sharing .GOD BLESS>

    Reply
  19. May says

    April 25, 2011 at 9:23 am

    this recipe is so good….i just have one question, my fiancee is not big on condensed milk is there any alternative? i really want to make this dessert but i also want him to like it….

    Reply
  20. joy says

    June 18, 2011 at 3:02 pm

    kuya where did you buy that buko pandan flavoring?

    Reply
  21. genelyn pablo says

    July 8, 2011 at 12:41 pm

    thanks a lot on ur site,it help me a lot to enjoy cooking a traditional cuisine especially ours.i did 2 already of ur recipe and its so….delicious,thanks again sir…more power!

    Reply
  22. Joy says

    October 5, 2011 at 11:05 am

    I made brazo de mercedes but the only problem I had is when I need to remove its hard. What can I use to grease the cookie sheet. Please help me. Thank you very much.

    Reply
  23. dhory says

    April 14, 2012 at 2:21 am

    did this recipe today for a dinner with friends, it was a hit! 🙂

    Reply
  24. Rezza says

    April 15, 2012 at 2:43 am

    i made this recipe and we all love it even w/o the vanilla ice cream it is still perfect dessert for all ages

    Reply

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