Easy Buko Pandan Recipe (Filipino Coconut Dessert)

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Listen up, dessert fans! Summer will be here sooner than you think, and we have a treat that will blow your mind and make your taste buds dance with delight. It’s Buko Pandan, the best cold dessert in the Philippines. This delicious dessert is a mix of jelly cubes, young, tender coconut, and sweetened cream flavored with the aroma of pandan leaves.

Buko Pandan is usually saved for special events like weddings and fiestas, but who needs a reason to enjoy this delicious treat? You can make it any time you want a sweet, creamy dessert that makes you feel like you’re in a tropical paradise.

And don’t forget about the add-ins! Every spoonful has a variety of textures and tastes, from soft jelly to chewy Nata de Coco and sweet coconut meat. Trust us, Buko Pandan is the best dessert that will take your taste receptors on a wild ride to flavor town.

Ingredients and Substitutes 

Here’s the list of ingredients and substitutes for this delicious Filipino dish:

Young coconut: Young coconut cut into thin strips is an important part of Buko Pandan because it gives the dessert a refreshing and slightly sweet taste. If you can’t find young coconut, you can use strips of coconut from a can or shredded coconut instead.

Condensed milk: Another key ingredient that gives Buko Pandan its sweet and creamy taste is condensed milk. If you want to avoid dairy, you can use condensed coconut milk instead of condensed milk.

Table cream: Table cream is used to make the dessert taste richer. If you don’t have table cream, you can substitute heavy cream or whipping cream. For the vegan version, you can use coconut cream. 

Powdered gelatin: The powdered gelatin is used to set the dessert. You can use agar-agar or carrageenan instead of powdered gelatin if you want a vegetarian or vegan option.

Water: Water is required to dissolve the gelatin and mix all of the ingredients together.

Pandan extract: Buko Pandan flavoring is made from pandan leaves, which give this Filipino recipe its unique taste and smell. Because it’s hard to find pandan leaves outside the Philippines, we are using Pandan extract for this recipe. 

Nata de Coco: Nata de Coco is a jelly made from coconut water that is chewy and see-through. It gives texture and flavor to the dessert. If you can’t find Nata de Coco, you can substitute a canned fruit cocktail or diced fresh fruit.

Macapuno strings: Macapuno strings are made out of a mutant coconut variety with soft, jelly-like meat. It changes the texture and taste of the dessert in a unique way. If you can’t find macapuno strings, you can substitute them with shredded coconut or toasted coconut flakes.

Buko Pandan Recipe

Ingredients

• 1 ½ cups young coconut meat, cut into strips

• ¼ cup sugar

• 6 oz sweetened condensed milk

• 9 oz table cream (or all-purpose cream)

• 3 oz powdered gelatin (preferably unflavored)

• 1 ⅓ cups water

• 2 tsp pandan extract

• 1 cup nata de coco (drained)

• 1 cup macapuno strings (coconut sport)

Instructions

1. Prepare the Jelly:

   • In a medium saucepan, combine the powdered gelatin, sugar, water, and pandan extract. Stir well to dissolve everything completely and prevent lumps.

   • Place the pan over medium heat, stirring constantly. Bring to a gentle boil, then let it boil for 2 minutes while continuing to stir.

   • Remove from heat. Pour the jelly mixture into a mold—this can be a cake pan, glass dish, or individual cups.

   • Let the jelly cool to room temperature until set and firm. (To speed things up, let it cool a bit first, then refrigerate.)

2. Prepare the Cream Mixture:

   • While the jelly is setting, mix together the condensed milk, table cream, and young coconut strips in a large bowl until well combined.

   • Add the nata de coco and macapuno strings, mixing until everything is evenly distributed.

3. Assemble the Dessert:

   • Once the jelly has set, cut it into 1-inch cubes.

   • Gently fold the pandan jelly cubes into the creamy coconut mixture.

   • Chill the combined mixture in the fridge for at least 2 hours, or until cold and slightly thickened.

4. Serve:

   • Spoon the chilled Buko Pandan into cups or bowls.

   • For an extra treat, top each serving with a scoop of vanilla ice cream. Enjoy!

Who says that you can’t have the cake and eat it too? Share the Buko Pandan recipe below on Pinterest to show the world how it’s done! We can make mouths water and taste buds sing joyfully if we work together. 🙂

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