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Buko (coconut) pandan dessert

Tender coconut meat and cubes of pandan-flavored jelly are tossed with cream and sweetened condensed milk to make buko (coconut) pandan dessert.

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 water and sugar (to taste).

To make pandan water, cut a bunch of pandan leaves. Place in the blender. Add water. Process until the leaves are crushed and the water turns green. Strain. Discard the crushed pandan leaves. Use the water to cook the gelatin.

If pandan leaves are not available, bottled pandan flavoring may simply be added to the gelatin mixture during cooking.

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.

If using sweetened gelatin, you may have to reduce the amount of sweetened condensed milk

Buko (coconut) pandan dessert

How to make: Buko (coconut) pandan dessert

The video below includes how to make pandan water if you choose unflavored gelatin or opt not to use commercial pandan extract.
Print Pin
Course: Dessert
Cuisine: Filipino
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 12
Author: Connie Veneracion

Ingredients

  • 6 young coconuts
  • 6 cups cubed gelatin approximately 2 boxes, prepared according to package directions
  • 1/2 to 3/4 cup sweetened condensed milk well chilled
  • 1 cup all-purpose cream well chilled

Video

Instructions

  • 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.
Published on 02/05/2009 ♥ Last updated on 03/16/2019 ♥ See more in Sweets & Desserts · Videos
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Reader Interactions

Comments

  4. marie

    07/21/2009 at 9:30 am

    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

      04/25/2009 at 9:35 pm

      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.

  5. Erica

    12/21/2009 at 6:24 am

    hmmm,Yung sabaw ba ng buko pandan magkukulay green? Or kulay gatas na talaga sya?

  6. Mrs. Kolca

    08/04/2010 at 11:29 pm

    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.

  7. babes

    05/27/2013 at 8:04 am

    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!