How to make: Buko (coconut) pandan dessert

How to make: Buko (coconut) pandan dessert

There is a difference between gelatin and the gulaman bars that we find in the local markets. Gelatin is an animal product. More precisely, it comes from the collagen in animal skin and bones. What we know as gulaman is agar-agar which is comes from seaweeds. So, gelatin is an animal protein while agar-agar is a vegetable gelatin that is 80% fiber. In cooking, gelatin and agar-agar will give you similar (but not exactly the same) results.

Buko pandan dessert is traditionally made using agar-agar but you can also use boxed pandan-flavored gelatin, or colorless unflavored gelatin plus pandan water1, sugar (to taste) and a little green food coloring.

When buying buko (coconut), tell the vendor you want “eating” coconut, meaning soft meat in contradistinction with tough coconut meat meant for grating and squeezing the milk out.

Unflavored gelatin, cooked with pandan water and sugar, was used for this recipe. If using pandan-flavored gelatin, plain water instead of pandan water will do.

Serves 12.

Ingredients :

  • 6 coconuts
  • 6 c. of cubed gelatin (approximately 2 boxes, prepared according to package directions)
  • 1 c. of sweetened condensed milk2, well chilled
  • 1 c. of all-purpose cream, well chilled

Split the coconut husks if the vendor has not done it for you.

Using a teaspoon, gently scrape the coconut meat off.

Toss the coconut meat and gelatin cubes in a large mixing bowl.

In another mixing bowl, whip the chilled cream and sweetened condensed milk together. Pour into the coconut-gelatin mixture and toss. Chill until ready to serve.


1To make pandan water, boil water with pandan leaves. Turn off the heat and allow the pandan to steep until the water cools. If pandan leaves are not available, bottled pandan flavoring may simply be added to the gelatin mixture during cooking.

2Depending on the sweetness of the gelatin, you may have to reduce the amount of sweetened condensed milk.

Share it!
Share on Pinterest

Commenting Guidelines

1. Read the post in full before asking questions.

2. Stay on topic; this is not a general Q&A forum.

3. You are free to substitute ingredients or vary the cooking procedure. However, I cannot assure that your intended substitution or variation will work.

4. DO NOT COPY anything from my blog to your blog (or on social networks) in the guise of "sharing" them. That's not sharing; that's stealing content. Read the copyright notice at the bottom of this page. If you want to share this page, LINK TO IT. Social network sharing buttons are provided right after each post.

5. Inane comments aimed at self-promotion will be deleted and the commenter will be blacklisted.


  1. says

    hi,if using unflavored gelatin, what is the proportion? how many cups of water for every tablespoon of gelatin? how many teaspoon of pandan flavor should i add? thanks

    • beth sanchez says

      hi connie!!! instead of using water for d gelatin,try using buko juice and a little sugar plus d pandan leaves.d gelatin will taste better.

  2. says

    I really thought agar-agar bars and gelatin powder are the same and all coming from seaweeds. Thanks for this post. I have to choose the agar-agar bars from now on. I think they’re healthier.

  3. babes says

    hello, Connie.. i have buko here given by a friend, and i got pandan leaves sa garden. i want to make good use of them.. but i cant find a recipe that makes full use of the natural.. I read your post about this…hmm.. all i got at the cupboard are unflavored gelatin powder.. now how do i go from here?? and un pandan water po, how many leaves and how many water needed?? many thanks. i hope i can get to make this one! Thanks for sharing. God bless!

Leave a Reply

Your email address will not be published. Required fields are marked *