Buko Pandan is a popular Filipino Dessert; this is made using young coconut and Screwpine leaves (locally known as “Pandan”). At first glance, this sumptuous dessert can be mistaken for Buko Salad because of the similarity in texture and dairy ingredients used. However, the green gelatin which contains the aroma and flavor of the Pandan gives the distinction.
This is traditionally prepared by boiling several Pandan leaves until all the juices are released. The leaves are then removed from the boiling pot and gelatin bars (locally referred to as “Gulaman”) are added to cook until diluted in liquid.
The variation that we have here uses buko Pandan flavoring instead of fresh Pandan leaves. Since Pandan leaves are not always available in our location, I tried looking for alternatives and the flavoring was the best that I can find. I think that the flavoring is even better because it tastes and smells exactly like the Pandan leaves with an additional hint of buko. This also saves you some time and effort by eliminating the boiling process.
I love having this dessert with tapioca pearls that is why I included it in the recipe; you may also add kaong and nata de coco if desired. I also topped each serving with vanilla ice cream to make it more rich and heavenly.
This recipe is good for 2 persons; feel free to double or triple the ingredients to serve more people. 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.
Try this recipe and let me know your thoughts.
Buko Pandan
Ingredients
- 1 1/2 cup young coconut strips Buko
- 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 small tapioca pearls cooked (optional)
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, tapioca 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-tapioca mixture.
- Transfer to individual serving platters or cups then top with a scoop of vanilla ice-cream.
- Serve for dessert. Share and enjoy!
Claire says
OMG!! Seriously nag tulo na ang laway ko. Waaaaaaa!
Pahingi naman 🙁
diane says
Pure indulgence!
MariaRhod says
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!!
Panlasang Pinoy says
Practice at tyaga lang po Claire 🙂
Panlasang Pinoy says
Annie, is that the bottled macapuno? You may use it but try cutting of some condensed milk since most bottled macapuno are already sweetened.
annie says
thanks kua now makakagwa n aq ng buko pandan…thanks po GOD BLESS kua:)
u8mypinkcookies says
awesome dessert! love it chilled 🙂
josie of japan says
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
krissy says
im in us too particularly in wisconsin.. where can i get all those ingredients? thanks a lot
renyl says
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
Abby says
What is the exact recipe of this…like the measurement of water in boiling the gulaman powder…
Abby says
its okay na…saw it na pala tnx
carol says
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
richdell says
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,,,,
Thelma /Jersey Citry , NJ says
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. 🙂
Joan says
Buko pandan is one of my favorites!! Im so happy I checked on you site. I will try this on my birthday! More power!
weena tambanillo says
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!
weena tambanillo says
thank you so much! i love your site,it is very helpful especially with the video.
jun says
this is one of my fav..thanks for sharing .GOD BLESS>
May says
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….
joy says
kuya where did you buy that buko pandan flavoring?
genelyn pablo says
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!
Joy says
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.
dhory says
did this recipe today for a dinner with friends, it was a hit! 🙂
Rezza says
i made this recipe and we all love it even w/o the vanilla ice cream it is still perfect dessert for all ages