Buko Pandan Jelly Drink Recipe

Buko Pandan Jelly Drink Authentic Filipino Dessert Refreshment

⏱️ Prep: 15 mins 🍳 Cook: 15 mins 🧊 Chill: 2 hrs + 1 hr ⏲️ Total: 2 hrs 30 mins+ 👪 Yields: 6-8 servings 🇵🇭 Filipino Dessert

Experience the Taste of the Philippines: The Refreshing Buko Pandan Drink

Transport yourself to the tropics with a sip of Buko Pandan! This iconic Filipino dessert drink is beloved for its unique combination of creamy sweetness, fragrant pandan flavor, and delightful chewy textures. It’s a refreshing escape on a hot day and a staple at Filipino gatherings and celebrations.

At its heart, Buko Pandan combines two key ingredients: “buko” (young coconut) and “pandan” (screwpine). Young coconut meat offers tender, subtle sweetness, while pandan leaves infuse the drink with a distinct, fragrant, slightly nutty and vanilla-like aroma that is instantly recognizable in Filipino and Southeast Asian cuisine. Suspended in a rich, creamy base of milk (usually evaporated and condensed milk) are cubes of vibrant green pandan-flavored jelly and tender strips of young coconut meat.

More than just a drink, Buko Pandan is a textural experience. The smooth creaminess of the milk, the chewiness of the jelly cubes, and the soft bite of the coconut meat create a delightful interplay in every spoonful (or sip!). While traditionally a dessert salad served with a spoon, this recipe focuses on a more liquid, drinkable version, perfect for pouring over ice.

Making Buko Pandan from scratch is a rewarding process that allows you to control the sweetness and tailor the ingredients to your liking. It requires minimal cooking – primarily dissolving gelatin – and the rest is simple mixing and chilling. The result is a homemade refreshment that captures the authentic taste of the Philippines.

🥥 Pandan & Coconut Harmony: Key Ingredients

The magic of Buko Pandan lies in the simple, harmonious blend of its core components.

Core Ingredients:

• 4 cups young coconut meat (buko), cut into small cubes: Young coconut meat is tender and slightly sweet, providing the “buko” part of the name. Look for young coconuts (often labeled “buko”) at Asian markets. The meat should be soft enough to cut easily into small cubes or strips.
• ¼ cup pandan leaves, washed and tied in a knot (or 1-2 teaspoons pandan extract): Pandan leaves are the source of the distinct aroma. Tying them in a knot helps release their flavor during simmering. If fresh leaves are unavailable, high-quality pandan extract is a common substitute and provides consistent green color and flavor.
• 1 can (14 oz) sweetened condensed milk: Provides intense sweetness and a creamy, thick texture to the drink base.
• 1 can (12 oz) evaporated milk: Adds creaminess and body to the drink base without the thickness of condensed milk. It balances the sweetness.
• 3 cups water (if using fresh pandan leaves): Used to extract the pandan flavor from fresh leaves. If using extract, you’ll still need liquid for the jelly and drink base (refer to instructions).
• ½ cup sugar (adjust to taste): Additional sweetener to adjust the overall sweetness level of the drink base. The amount can be adjusted based on how sweet you prefer your drink.
• 1 package (85g) unflavored gelatin or gulaman (agar-agar): This is what forms the signature pandan jelly cubes. Gelatin is protein-based, while gulaman (agar-agar) is plant-based (derived from seaweed) and commonly used in Filipino desserts for a firmer jelly that sets at room temperature. Both work, but gulaman gives a more traditional Filipino texture.
• 1 cucumber, diced small (optional): A modern addition that provides a surprisingly refreshing, cool element and a slight crunch. Dice it into very small cubes so it integrates well with the other textures.
• ¼ teaspoon vanilla extract: Enhances the overall sweet and creamy flavors and complements the pandan aroma.
• Ice cubes: For serving, to ensure the drink is perfectly chilled and refreshing.

👩‍🍳 Crafting Your Drink: Easy Steps to Buko Pandan Bliss

Making Buko Pandan involves preparing the pandan liquid, making the jelly, creating the milk base, and combining everything.

1. Prepare the pandan extract/infusion: If you are using fresh pandan leaves, combine the washed and tied pandan leaves with 3 cups of water in a pot. Bring the water to a boil, then reduce the heat and let it simmer for about 10 minutes. This extracts the pandan flavor and color into the water. Remove and discard the pandan leaves, reserving the fragrant pandan-infused water. If you are using pandan extract, you will use water directly for the jelly and drink base, adding the extract for flavor and color. 🌿 Fresh vs. Extract: Fresh pandan leaves give a more subtle, natural flavor. Pandan extract provides a more intense flavor and vibrant green color, which can be adjusted based on how much you add. Use high-quality extract for the best results if fresh leaves are unavailable.
2. Prepare the pandan jelly: In a separate pot, dissolve the unflavored gelatin or gulaman powder in 2 cups of the reserved pandan water (or 2 cups of regular water if using extract, adding extract for color and flavor). Add ¼ cup of sugar to the mixture. Bring this to a gentle simmer over medium heat, stirring constantly, until the gelatin or gulaman powder is completely dissolved. Do not boil vigorously. Pour the mixture into a shallow container (like a baking dish or plastic container) and refrigerate for at least 2 hours, or until it is fully set and firm to the touch. 🧊 Ensure Jelly is Fully Set: Allow the jelly ample time to set in the refrigerator until it’s firm. This ensures the cubes hold their shape when added to the liquid. If it’s not fully set, the cubes will dissolve into the drink.
3. Make the drink base: In a large bowl, combine the entire can of sweetened condensed milk, the entire can of evaporated milk, and the remaining ½ cup of sugar (adjust this amount based on your preference for sweetness). Add the remaining 1 cup of pandan water (if using fresh leaves) or 1-2 teaspoons of pandan extract (if not using fresh leaves, add enough extract to get the desired green color and flavor). Mix everything well using a whisk or spoon until the sugar is completely dissolved and the mixture is smooth and creamy.
4. Cut the jelly: Once the pandan jelly is fully set, remove it from the refrigerator. Use a knife to cut the jelly into small, uniform cubes. Aim for bite-sized cubes that are easy to enjoy through a wide straw or with a spoon.
5. Combine all ingredients: Add the prepared young coconut meat cubes, the diced cucumber (if using), and the cut pandan jelly cubes to the large bowl with the milk mixture. Add ¼ teaspoon of vanilla extract. Stir everything gently to combine all the components without breaking up the jelly cubes too much. 🥥 Buko Prep: Ensure the young coconut meat is fresh and tender. Cut it into pieces that are roughly the same size as your jelly cubes for a consistent texture experience.
6. Chill and serve: Cover the large bowl with plastic wrap and refrigerate the Buko Pandan mixture for at least 1 hour. This allows the flavors to meld together and ensures the drink is well chilled and refreshing. To serve, stir the mixture gently if any ingredients have settled, then pour into glasses filled with ice cubes. You can serve it with a spoon or a wide straw.

Recipe Details: Buko Pandan Jelly Drink

Here is a summary of the recipe details for your recipe card:

• Prep Time: 15 minutes
• Cook Time: 15 minutes (for infusion and jelly)
• Chill Time: 2 hours (jelly) + 1 hour (drink) = 3 hours minimum
• Total Time: Approximately 3 hours 30 minutes (includes all steps and minimum chill times)
• Yields: 6-8 servings
• Category: Dessert, Drink, Refreshment, No-Bake Dessert
• Method: Simmering, Chilling, Mixing, No-Bake
• Cuisine: Filipino
• Diet: Not restrictive (Contains dairy, sugar. May be Vegetarian if using plant-based gelatin/agar-agar and appropriate sugar. Not Vegan, Gluten-Free, Low Calorie, Low Fat, Low Sugar, Diabetic-friendly).

🌟 7 Pro Tips for Authentic & Delicious Buko Pandan

Master the art of Buko Pandan with these expert tips:

• Fresh Pandan vs. Extract: While extract is convenient, fresh pandan leaves offer a more authentic, subtle, and complex aroma. If using leaves, simmer them long enough to extract the maximum flavor. If using extract, start with a small amount (½ tsp) and add more gradually until you achieve the desired flavor and color.
• Gelatin vs. Gulaman: Gulaman (agar-agar) is the traditional Filipino gelling agent and results in a firmer, slightly bouncy jelly that doesn’t melt at room temperature like gelatin. If you want the most authentic texture, seek out agar-agar powder (often found in Asian markets). Follow package instructions for dissolving and setting, as they can differ from gelatin.
• Fully Dissolve Gelatin/Gulaman: Ensure the gelatin or gulaman powder is completely dissolved in the hot liquid before chilling. Undissolved granules will result in a grainy jelly.
• Adjust Sweetness: The recipe provides a starting point for sugar, but taste the milk mixture before adding the jelly and coconut. Adjust the sugar to your personal preference, as condensed milk varies in sweetness.
• Cut Jelly Evenly: Cutting the jelly into uniform small cubes ensures a consistent texture throughout the drink. Don’t make the pieces too large or too small.
• Gentle Combining: Stir the coconut meat, jelly cubes, and cucumber (if using) into the milk mixture gently to avoid breaking up the delicate jelly cubes too much.
• Chill Thoroughly: The final chilling step is essential. It allows the flavors to meld and ensures the drink is cold and refreshing when served. Chill for at least 1 hour, but longer is even better.

🍽️ Serving Suggestions: Enjoying Your Buko Pandan

Buko Pandan is best served chilled and is perfect for various occasions:

• Refreshing Dessert: Enjoy it as a cool and satisfying dessert on a hot day.
• Party Drink: Serve it in individual glasses or a large punch bowl at parties, barbecues, or potlucks. Its vibrant green color makes it visually appealing.
• Accompaniment to Filipino Meals: It’s a classic pairing with Filipino dishes.
• With Ice: Always serve with plenty of ice cubes to keep it extra cold and refreshing.
• With a Spoon or Wide Straw: Provide spoons for scooping up the delicious jelly and coconut, or use wide boba-style straws to sip the liquid and chewy bits.

❄️ Keeping It Fresh: Storage Tips

Proper storage ensures your Buko Pandan remains delicious and refreshing.

• Refrigerator Storage: Store the finished Buko Pandan mixture in an airtight container in the refrigerator for up to 3-4 days. Stir gently before serving as ingredients may settle.
• Freezing: Freezing Buko Pandan is not recommended. The dairy base can separate, and the texture of the jelly and young coconut meat will likely become unpleasant and icy when thawed.
• Make-Ahead: You can make the pandan infusion and the pandan jelly cubes a day in advance and store them separately in the refrigerator. Combine them with the milk mixture and coconut meat closer to when you plan to serve.

✨ Delicious Variations: Customize Your Buko Pandan

While the classic is beloved, you can put your own spin on Buko Pandan:

• Add Nata de Coco: Stir in drained nata de coco (coconut gel) for another chewy, coconutty texture.
• Add Sago or Tapioca Pearls: Cooked sago or small tapioca pearls (like those used in bubble tea) can add extra chewiness. Prepare them according to package directions and rinse well before adding.
• Different Jellies: Use other flavored gelatins or gulaman, or layer green pandan jelly with other colors for visual appeal.
• Dairy-Free/Vegan Version: Substitute condensed milk with sweetened condensed coconut milk and evaporated milk with canned coconut milk or a dairy-free creamer. Ensure you use agar-agar (gulaman) instead of gelatin.
• Adjust Sweetness: Use less condensed milk or omit the added sugar for a less sweet version.
• Add Fruit: While not traditional, some modern variations include pieces of fruit like diced melon or lychee.

❓ Reader Questions Answered About Buko Pandan

• Q: What is Buko Pandan? A: Buko Pandan is a popular Filipino dessert or refreshment made from young coconut meat (buko), pandan-flavored jelly, and a creamy mixture usually composed of evaporated milk, condensed milk, and sometimes cream, often served chilled or over ice.
• Q: What does pandan taste like? A: Pandan has a unique, fragrant aroma and a flavor often described as slightly nutty, vanilla-like, grassy, or subtly floral. It’s a key flavor in Southeast Asian cuisine.
• Q: Can I use frozen young coconut meat? A: Yes, you can use frozen young coconut meat. Thaw it completely and drain any excess liquid before using it in the recipe.
• Q: What is the difference between gelatin and gulaman? A: Gelatin is typically made from animal collagen and melts when warm. Gulaman is a plant-based gelling agent derived from seaweed (agar-agar) and is commonly used in Filipino desserts. Gulaman creates a firmer, slightly more brittle jelly that sets at room temperature and doesn’t melt easily, giving a different, often preferred texture in Buko Pandan.
• Q: Is this drink very sweet? A: Traditional Buko Pandan is usually quite sweet due to the use of condensed milk and added sugar. This recipe includes added sugar, but you can adjust the amount (or omit it) based on your personal preference for sweetness.
• Q: Can I make Buko Pandan ahead of time? A: Yes, you can make the pandan infusion and the pandan jelly cubes a day in advance and store them separately in the refrigerator. It is best to combine the jelly, coconut meat, and milk mixture a few hours before serving to allow the flavors to meld and ensure it’s well chilled.
• Q: How long does homemade Buko Pandan last in the refrigerator? A: When stored in an airtight container in the refrigerator, homemade Buko Pandan typically lasts for about 3-4 days. Stir gently before serving as the ingredients may settle.
• Q: Why add cucumber to Buko Pandan? A: Diced cucumber is a modern variation that adds an extra layer of freshness and a slight crisp texture to the drink, making it even more refreshing, especially on a hot day. It’s not a traditional ingredient but is a popular addition for some.

Your Homemade Taste of the Tropics!

Making Buko Pandan at home is a wonderful way to enjoy the flavors of the Philippines and create a truly refreshing dessert drink. The combination of creamy milk, fragrant pandan jelly, and tender young coconut is unique and incredibly satisfying, especially when served ice cold.

Whether you’re familiar with Buko Pandan or trying it for the first time, this recipe makes it easy to recreate this beloved tropical treat. It’s perfect for sharing with friends and family or simply enjoying a glass all to yourself!

If you make this Buko Pandan Jelly Drink, please share your experience! Leave a comment below and let me know how it turned out or if you tried any variations!

Buko Pandan Jelly Drink Recipe

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• Author: Leana Morgan
• Total Time: 3 hours 30 mins (Includes chill times)
• Yield: 6-8 servings 1x

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Description

Experience the taste of the Philippines with a sip of Buko Pandan! This iconic Filipino dessert drink is beloved for its unique combination of creamy sweetness, fragrant pandan flavor, and delightful chewy textures from vibrant green pandan-flavored jelly and tender strips of young coconut meat, suspended in a rich, creamy base of milk.

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Ingredients

Scale 1x2x3x

• 4 cups young coconut meat (buko), cut into small cubes
• ¼ cup pandan leaves, washed and tied in a knot (or 1–2 teaspoons pandan extract)
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 3 cups water (if using fresh pandan leaves)
• ½ cup sugar (adjust to taste)
• 1 package (85g) unflavored gelatin or gulaman (agar-agar)
• 1 cucumber, diced small (optional)
• ¼ teaspoon vanilla extract
• Ice cubes (for serving)

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Instructions

• 1. Prepare the pandan extract/infusion: If using fresh pandan leaves, combine washed and tied leaves with 3 cups water in a pot. Bring to a boil, reduce heat, and simmer for about 10 minutes. Remove leaves, reserving water. If using extract, you’ll use water directly, adding extract for flavor/color later.
  2. Prepare the pandan jelly: In a separate pot, dissolve gelatin or gulaman powder in 2 cups of reserved pandan water (or 2 cups regular water with extract). Add ¼ cup sugar. Simmer over medium heat, stirring, until completely dissolved. Pour into a shallow container and refrigerate for at least 2 hours, or until fully set.
  3. Make the drink base: In a large bowl, combine condensed milk, evaporated milk, remaining ½ cup sugar (adjust), and remaining 1 cup pandan water (or 1-2 tsp pandan extract). Whisk until sugar dissolves and mixture is smooth.
  4. Cut the jelly: Once set, cut the pandan jelly into small, uniform cubes.
  5. Combine all ingredients: Add the young coconut meat cubes, diced cucumber (if using), and cut pandan jelly cubes to the large bowl with the milk mixture. Add vanilla extract. Stir gently to combine.
  6. Chill and serve: Cover and refrigerate for at least 1 hour to allow flavors to meld and chill thoroughly. Stir gently before serving. Pour into glasses filled with ice cubes. Serve with a spoon or wide straw.

Notes

• Fresh pandan leaves offer a more subtle, natural flavor than extract.
• Gulaman (agar-agar) provides a traditional, firmer jelly texture compared to gelatin.
• Ensure gelatin/gulaman is fully dissolved to avoid grainy jelly.
• Adjust the amount of added sugar to suit your sweetness preference.
• Cut jelly into even, bite-sized cubes for consistent texture.
• Stir gently when combining ingredients to keep jelly cubes intact.
• Thorough chilling is crucial for flavor melding and refreshment.
• Optional additions include nata de coco or sago/tapioca pearls.
• A dairy-free/vegan version can be made using condensed coconut milk, canned coconut milk/creamer, and agar-agar.
• The pandan infusion and jelly can be made the day before.
• Store finished Buko Pandan in the refrigerator for 3-4 days; do not freeze.

 

🔍 Note: Nutrition values are estimates and may vary based on brand and portion size. For the most accurate results, use a nutrition calculator with the exact ingredients you use.

• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: Dessert, Drink, Refreshment, No-Bake Dessert
• Method: Simmering, Chilling, Mixing, No-Bake
• Cuisine: Filipino

Nutrition

• Serving Size: ~1 cup
• Calories: ~260 kcal
• Sugar: ~30g
• Sodium: ~80mg
• Fat: ~9g
• Saturated Fat: ~6g
• Unsaturated Fat: ~3g
• Trans Fat: 0g
• Carbohydrates: ~40g
• Fiber: ~1g
• Protein: ~3g
• Cholesterol: ~15mg

Keywords: Buko Pandan, Filipino dessert, Filipino drink, pandan jelly, young coconut, refreshment, tropical drink, no-bake dessert, gulaman recipe, gelatin recipe, creamy drink, coconut pandan.

🍴 More Delicious Desserts & Refreshments from Galmof.com

Looking for more sweet treats, refreshing drinks, or recipes featuring coconut? Check out these others from Galmof.com:

• 🍚 Coconut Jasmine Rice: If you enjoy the flavor of coconut, this side dish is a delicious and fragrant option.
• 🥥 Easy No-Bake Coconut Balls: Another simple, no-bake dessert featuring coconut.
• 🌈 Rainbow Parfait: A colorful, layered dessert that’s refreshing and easy to assemble.
• 🍹 Tropical Ocean Breeze Mocktail: For another refreshing, non-alcoholic drink perfect for warm weather.
• 🍦 Ultimate Oreo Freakshake: If you’re in the mood for an indulgent, over-the-top dessert drink.

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