Jona’s Special Buko Pandan


When I was in highschool, we had “Home Economics” in our curriculum. There we learned how to sew, make some handicrafts, cook viands or desserts and so on. Among the things I learned, I cannot forget the Buko Pandan and it was the best I ever tasted. Later on, my sister was able to beat that and her recipe was better and is absolutely delicious. The secret to her version is how the gelatin (gulaman) is done.  Instead of water, she uses coconut (buko) juice. Because of this, you not only enjoy the pandan (screw pine) but also the coconut flavor. This also gives the gelatin a texture which I can only describe as perfect: it is not too soft and also not too hard. In addition, the sweetness is just right.

2015_07_07_3987In Germany, most of the Ingredients aren’t available in normal Supermarket, so let’s talk about first where you can get them or what are the alternatives.

It is seldom to find fresh and young coconut in asia store but you can either buy macapuno in a glass or frozen buko meat. However, I still prefer the fresh one because macapuno is sweetened and it makes your buko pandan too sweet. On the other hand, frozen buko meat is too hard, nearly like matured coconut or the so-called niyog. Buko juice in a can is always available in asia store. Although it’s not pure, it still taste like fresh buko juice. Nowadays, there are many flavorings that can be bought online or in supermarket. So if pandan leaves aren’t available in your nearest asia store, you can use pandan flavoring for your gelatin as a substitute. Cream, condense milk and powdered gelatin or gelatin bar can be acquired both in supermarket and asia store. In case you will buy condense milk in normal supermarket, look for sweetened one because here in Germany, they call evaporated milk as Kondensmilch and our condense milk in the Philippines as gezuckerte Kondensmilch. For this recipe, I used powdered gelatin from Ph, because I was not able to buy gelatin bars. Also, I find powdered gelatin more convenient to use than the later as I can skip the boiling process of pandan leaves.

Here are the ingredients I used for this recipe:

1 Kilo shredded coconut meat (buko)
300 ml condensed milk
1 Liter Nestlé all-purpose cream, chilled
1 drop pandan flavor

For Gulaman:
125 g sugar
1 sachet gelatin, Mr. Gulaman (green)
600 ml buko juice
5 drops pandan flavor


How to make:

In a saucepan, dissolve powdered gelatin and sugar in buko juice then add 5 drops of pandan flavoring. Put the mixture into heat and bring to boil while continuously stirring. Once it boils, turn off the heat and transfer the mixture to a mold. Allow the temperature to go down a bit then put the mold in refrigerator. While waiting for gelatin to cool down, combine condensed milk, all-purpose cream, 1 drop of pandan flavoring and shredded buko then mix well. Once the gelatin has set firmly, cut it into cubes and add into mixture. Put buko pandan mixture in refrigerator for few hours and it’s all done.

Servings: 10 persons
Preparation time: 15 – 20 mins

Serve it cold and enjoy!


2 thoughts on “Jona’s Special Buko Pandan

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