I’m starting a new personal challenge today — I’m pushing myself to work through a list of frequently served dishes for the Christmas (and New Year) holidays. I figured that with the Christmas season starting in September in the Philippines (the longest in the world!), it would be neat to showcase the usual dishes that show up on the holiday menu. The first thing that I’m crossing off my list is the easy-peasy, Buko Pandan.
Buko pandan is a Filipino dessert that is made of shredded coconut, pandan (screw pine) flavored jelly, and lots and lots of cream. It’s really simple to make and the color blends nicely with the seasonal reds and greens. Despite being a standby on the Christmas table, buko pandan is a popular summer favorite, too.





Buko Pandan
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Prep Time: 30
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Cook Time: 10
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Total Time: 40 minutes
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Yield: 20 servings
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Category: Filipino, Salad
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Cuisine: Filipino
Description
Buko pandan is a cold and creamy dessert popularly served during parties. Top it with ice cream for a special touch.
Ingredients
- 1 1/2 liters (6 cups) coconut water
- 25 grams pandan flavored gulaman powder (agar agar)*
- 750 grams shredded young coconut (from 4-5 coconuts)
- 2 boxes all purpose cream (about 2 cups/480 ml)
- 2 14 oz cans condensed milk (about 2 1/2 cups/600 ml)
Instructions
For the jelly:
- Combine the coconut water and gulaman powder in a casserole.
- Bring the mixture to a boil while stirring constantly to dissolve the powder. Remove from the heat and pour onto a jelly roll pan or a mold.
- Let it cool until the jelly solidifies. Cut into 1/2 inch cubes.
To combine:
- In a large bowl, combine the coconut meat, jelly cubes, cream, and condensed milk.
- Cover and refrigerate for at least 2 hours before serving.
If you don’t have pandan flavored gulaman powder: Add 4 pandan leaves (washed and knotted) and a few drops of green food coloring to the gulaman powder and coconut water. Remove the pandan leaves after boiling.
Notes
- You can also substitute a few drops of pandan flavoring instead of pandan leaves.
- Gelatine may be substituted for gulaman.
- It is best to store in the freezer if the weather is hot or if not serving immediately. The coconut gets spoiled easily.
- I topped it with ice cream and crushed corn flakes.
Keywords: Buko Pandan