Buko Pandan
Young coconut strips and cubes of fragrant pandan gelatin, folded into sweet cream and served ice cold. Light, fruity-green, and a fixture at Filipino potlucks and parties.
By: Andrew Arcangel | Last Updated: September 27, 2026
Before you start
- Step 1 (Make the gelatin) takes about 1 hour.
- Step 5 (Chill and serve) takes at least 2 hours.
Buko pandan works on contrast: the soft, slightly chewy coconut strips against the springy gelatin cubes, all suspended in a cream that's sweet but not heavy. Pandan's grassy, faintly vanilla-like aroma is what gives the dish its signature green color and distinct flavor.
What makes buko pandan different
Unlike custards or cakes, buko pandan is essentially a sweet fruit salad — nothing here is baked or steamed, aside from cooking the sago pearls if used. Its main technique is balance: too much cream and it turns heavy, too little and the coconut and gelatin don't come together into a cohesive spoonful.
Ingredients
- 2 packs (0.5 oz each) pandan-flavored gelatin powder
- 4 cups water
- 2 cups young coconut (buko) strips
- 1 cup cooked white sago pearls (optional)
- 1 can (14 oz) condensed milk
- 2 cups heavy cream or all-purpose cream
- 1/2 tsp pandan extract (optional, for extra color and aroma)
Frozen shredded young coconut works well if fresh buko isn't available, and saves a lot of prep time.
Instructions
- Make the gelatin. Dissolve pandan gelatin powder in boiling water per package directions. Pour into a shallow dish and refrigerate until fully set, about 1 hour. You'll need 4 cups water
- Cube the gelatin. Once firm, cut into small, even cubes.
- Combine solids. In a large bowl, mix the gelatin cubes with coconut strips and sago pearls if using. You'll need 1 cup cooked white sago pearls
- Add cream. Fold in condensed milk and cream, stirring gently until everything is evenly coated. Add pandan extract if using for a deeper color. You'll need 1 can condensed milk2 cups heavy cream1/2 tsp pandan extract
- Chill and serve. Refrigerate at least 2 hours, and serve cold in small bowls or cups.
Tips & variations
- Buko pandan with nata: add a cup of nata de coco for extra chewy texture.
- Lighter version: swap heavy cream for coconut cream or evaporated milk for a less rich result.
- Kakanin twist: add small cubes of kaong or macapuno for more textural variety.
Nutrition estimated per serving
- 300Calories
- 4gProtein
- 16gFat
- 36gCarbs
- 27gSugar
Estimated automatically from this recipe's ingredients; actual values will vary based on brands and exact quantities used.
Frequently asked questions
What does pandan taste like?
It's often described as grassy and faintly vanilla-like or floral — pandan leaves are used across Southeast Asian cooking both for flavor and their natural green color.
Can I use fresh pandan leaves instead of extract or gelatin mix?
Yes — blend fresh pandan leaves with water, strain, and use the liquid to bloom unflavored gelatin, adjusting sugar to taste since fresh leaves are unsweetened.
How long does buko pandan keep in the fridge?
It's best within 2 to 3 days — the gelatin cubes can start to break down and the coconut can weep liquid the longer it sits.
Pairs well with
Sinigang na Baboy
Tamarind-soured pork soup with radish, eggplant, and water spinach.
Bicol Express
Pork belly simmered in coconut milk with chilies and shrimp paste.
Lumpiang Sariwa
Unfried vegetable and pork spring rolls with sweet garlic sauce.
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