Filipino Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Buko Pandan
A refreshing dessert made with pandan-flavored jelly, shredded young coconut, and cream.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
5 steps- 1
Make the Jelly: In a saucepan, dissolve the gulaman powder in the buko juice. Stir in the pandan extract. Bring to a boil over medium heat, stirring continuously until the powder is fully dissolved.
- 2
Set the Jelly: Pour the liquid into a flat rectangular dish. Let it sit at room temperature until firm, then transfer to the refrigerator to chill. Once set, cut the jelly into small, bite-sized cubes.
- 3
Prepare the Cream Base: In a large mixing bowl, combine the all-purpose cream and sweetened condensed milk. Whisk until smooth and well-blended.
- 4
Combine: Fold the chilled pandan jelly cubes, shredded young coconut strings, and cooked sago into the cream mixture.
- 5
Chill and Serve: Cover the bowl with plastic wrap and refrigerate for at least 2-3 hours before serving. It is best served very cold.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
67/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving70
Calories
1 g
Protein
3 g
Carbs
7 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Buko Pandan pairs two beloved Filipino flavors, young coconut (buko) and the grassy-vanilla aroma of pandan, in a creamy chilled dessert salad. Green gelatin cubes, coconut strings, and tapioca pearls fold into a sweet cream base. It is a fixture at fiestas and family gatherings, served cold and generous.
Listahan note
This version sets pandan gelatin firm enough to hold its cube shape, then folds it into a cream base with buko and sago for the right balance of jelly, cream, and chew.
Technique cues
- Set the gelatin fully before cubing so the pieces hold in the cream.
- Chill everything well; buko pandan is meant to be served cold.
- Fold gently so the gelatin cubes stay intact.
Kitchen flow
- Parallel prep
- Set the gelatin and cook the sago in advance so assembly is quick.
- Make-ahead
- Assemble several hours or a day ahead; it improves as it chills.
- Leftover move
- Keep chilled and serve as a ready-made dessert for days.
- Cleanup rhythm
- A few bowls; rinse the sticky cream bowls promptly.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Pandan-flavored gelatin
Jelly component
Purpose: Provides the green cubes and signature pandan aroma.
Handling: Set firm, then cut into even cubes once cold.
Adaptation: Use plain gelatin with pandan extract for control over flavor.
Young coconut (buko)
Texture and flavor
Purpose: Adds tender coconut strings central to the dish.
Handling: Scrape fresh buko or drain canned strings well.
Adaptation: Canned young coconut works year-round.
All-purpose cream and condensed milk
Cream base
Purpose: Bind the components into a sweet, rich salad.
Handling: Chill and fold together gently.
Adaptation: Use coconut cream and a dairy-free condensed milk for a vegan base.
Tapioca pearls (sago)
Chew
Purpose: Add a pleasant chewy texture throughout.
Handling: Cook until translucent and rinse to stop sticking.
Adaptation: Omit for a simpler version.
Technique notes
- Chill the cream and components fully before folding for the best set.
- Cut the gelatin into even cubes for a tidy, attractive bowl.
- Taste and adjust sweetness before chilling, as cold mutes sweetness.
Ingredient swaps
- Dairy-free direction
- Use coconut cream and a plant-based condensed milk.
- Lower-sugar direction
- Reduce the condensed milk and add more buko.
- Extra-texture direction
- Fold in nata de coco or kaong for more chew.
Serve alongside
- Fresh mango
- Nata de coco
- Leche flan
- Macapuno
- Cold water
- Iced calamansi juice
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate up to 3 days in a sealed container.
- Serve cold straight from the fridge; no reheating.
- Freezing is not recommended, as the cream and gelatin separate.
Equipment
- Mixing bowls
- Knife for cubing gelatin
- Small pot for sago
- Serving bowl
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
Add Buko Pandan to your week, check it against your household's allergens, and build the shopping list automatically.
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