Buko Pandan


by: Tina (PinayInTexas)

Buko Pandan is a favorite Filipino dessert which is a combination of shredded buko(young coconut) and pandan(screw pine) jelly mixed with table cream and condensed milk. In the Philippines where pandan can be found everywhere, this dessert is traditionally prepared by boiling pandan leaves until all the juices are released. After removing the leaves, the liquid is then used to make the jelly. Here in my side of the world where pandan is hardly available, I use pandan extract instead. To give the jelly a richer flavor, I use coconut juice in place of water. Buko Pandan can be made low-fat by using light table cream and fat-free condensed milk. And instead of powdered gelatin, you can use agar-agar bars. Though a bit tougher and less floppy than gelatin, agar-agar which is made from seaweed is a great and healthier substitute. It is fat-free, low in calories and high in calcium.


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serves: 6

2 cups shredded young coconut

2 cans (7.6oz) Lite Nestle Table Cream

1/2 can (14 oz) fat-free condensed milk

2 bars Green Agar-agar (gulaman) bars

1 bottle sugar palm (12 oz)

1 tsp pandan extract

4 1/2 cups coconut juice

1/2 cup sugar

Nutrition Facts
Buko Pandan

Servings Per Recipe: 6

Amount per Serving

Calories: 550

  • Total Fat: 24 g
  •     Saturated Fat: 17.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 50.9 mg
  • Sodium: 303.1 mg
  • Total Carbs: 81.8 g
  •     Dietary Fiber: 4.4 g
  •     Sugars: 26.9 g
  • Protein: 6.8 g

how is this calculated?

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1.  Boil coconut juice in pot. Add pandan extract then add green gulaman bars. Stir well continuously, while adding sugar until gulaman is well dissolved. Pour into a flat mold. Let it cool and harden. Refrigerate for about 1 hour.

2.  In a bowl, mix the shredded coconut, sugar palm, condensed milk and all-purpose cream.

3.  Remove gulaman from refrigerator, slice into cubes and combine with the mixture. Chill until ready to serve.

Cooks' note:
If you want to use fresh pandan leaves, boil 6 pandan leaves in 6 cups water. Remove the pandan leaves and use the liquid to replace the buko juice and pandan extract in this recipe.

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