Buko Pandan
Chilled young coconut dessert with pandan jelly and cream.
Ingredients
Measure and prepare everything before you begin cooking.
- 1 packet unflavoured agar jelly powder, enough to set 1 litre
- 1 litre coconut water or water
- 1 tsp pandan extract, or to taste
- 400 g young coconut strips, drained
- 340 g nata de coco, drained
- 250 ml cream, chilled
- 200–250 g sweetened condensed milk, to taste
- ½ cup kaong or palm fruit, drained (optional)
Instructions
- 1
Prepare the agar with the coconut water according to the packet directions, as brands vary in strength. Stir in the pandan extract while the liquid is hot.
- 2
Pour into a shallow dish and leave to set, then refrigerate until completely cold. Cut the firm jelly into 1 cm cubes.
- 3
Drain the young coconut, nata de coco and optional kaong thoroughly so their syrup does not thin the cream.
- 4
Whisk the chilled cream just until slightly thickened. Fold in 200 g condensed milk, taste, then add more only if needed.
- 5
Gently fold the pandan jelly, young coconut, nata de coco and kaong into the cream mixture.
- 6
Cover and chill for at least 2 hours. Stir gently before serving in cold glasses or bowls.
About Buko Pandan
Buko pandan is a cool, creamy Filipino celebration dessert of young coconut and fragrant green pandan jelly. Its appeal is the contrast between tender coconut strips, springy jelly and a lightly sweet cream.
Ingredient swaps wherever you cook
- Frozen young coconut from an Asian grocer has better texture than mature desiccated coconut.
- Agar brands vary, so follow the packet ratio rather than assuming every sachet sets the same amount.
- Pandan extract is convenient; pandan leaves may instead be infused in the jelly liquid.
How to know it is ready
- Let agar boil as directed on its packet so it sets correctly.
- Drain jarred ingredients thoroughly before mixing.
- Whisk cream only to a softly thickened consistency, not stiff peaks.
Common mistakes and fixes
- Watery dessert: excess syrup was carried into the cream.
- Rubbery jelly: too much agar was used; follow the brand instructions.
- Overly sweet mixture: start with less condensed milk and taste after adding the sweet jarred ingredients.
Family and regional variations
- Add small tapioca pearls for another chewy texture.
- Use clear pandan jelly for a natural-looking version or a little extract for classic green colour.
- Layer the components in glasses for individual servings.
Storage and reheating
Keep covered and refrigerated for up to 3 days. Do not freeze; the cream and jelly lose their texture after thawing.
What to serve with it
Serve very cold in small bowls or glasses. Stir gently before portioning so every serving has coconut and jelly.
Buko Pandan FAQs
Is agar the same as gelatine?
No. Agar is plant-based and sets more firmly. Follow the instructions for the product you have.
Can I make it the day before?
Yes. It benefits from several hours of chilling; stir gently before serving.
Can I use ordinary coconut?
Young coconut is soft and tender. Mature fresh or desiccated coconut is much firmer and not a close substitute.
Cooking guidance: Follow current food-safety advice and the instructions for your equipment.
