Buko Pandan Sweet
Buko Pandan Sweet

Buko Pandan Sweet

“Buko Pandan originated from Bohol Province and is a popular Filipino dessert served at almost every kind of party and special occasion in the Philippines. It is refreshing (served cold or frozen) and is made using young coconut and Screwpine leaves (locally known as Pandan.) I prepare this recipe for every special occasion. During the process of preparing, I find time to enjoy and have fun (with my sister and cousin) as it is a bonding time also for us. I am so delighted whenever I see people very eager to taste my buko pandan—it is very much appreciated by them. It is also my simple but labor of love gift to my officemates during Christmas.”

Elenita L. Macapagal, Finance
Country: Philippines
Region: Asia Pacific
Category: Dessert
Cargill Ingredients: Carrageenan. Nata de Coco


One (2-ounce/45 gram) pack powdered carrageenan
3 to 4 Pandan leaves
4 cups of water
6 (8.4-ounce) cartons all-purpose cream
4 cans of condensed milk
7 pounds (3 kg) grated or cubed young coconut meat (buko)
2 (12-ounce) bottles Nata de Coco

Can be frozen but should be consumed immediately after you remove from the freezer.

  1. Dissolve the carrageenan into 1 gallon (4 liters) of water (adjust water to obtain the correct softness of the gelatin) and boil.
  2. Add the pandan leaves into the boiling water as this will bring flavor to the carrageenan.
  3. Once cooked, remove the pandan leaves and transfer the liquid carrageenan into molds (this will be your gelatin). 
  4. After it has cooled down, slice into cubes.
  5. Combine the cubed gelatin with the all-purpose cream, condensed milk, young coconut meat and Nata de Coco and refrigerate.

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