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Buko Pandan

Buko Pandan

  • Author: Paula (Gobble The Cook)
  • Prep Time: 30
  • Cook Time: 10
  • Total Time: 40 minutes
  • Yield: 20 servings 1x


Buko pandan is a cold and creamy dessert popularly served during parties. Top it with ice cream for a special touch.


  • 1 1/2 liters (6 cups) coconut water
  • 25 grams pandan flavored gulaman powder (agar agar)*
  • 750 grams shredded young coconut (from 45 coconuts)
  • 2 boxes all purpose cream (about 2 cups/480 ml)
  • 2 14 oz cans condensed milk (about 2 1/2 cups/600 ml)


For the jelly:

  1. Combine the coconut water and gulaman powder in a casserole.
  2. 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.
  3. Let it cool until the jelly solidifies. Cut into 1/2 inch cubes.

To combine:

  1. In a large bowl, combine the coconut meat, jelly cubes, cream, and condensed milk.
  2. 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.


  • 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.
  • Category: Filipino, Salad
  • Cuisine: Filipino

Keywords: Buko Pandan