Buko Pandan is luxuriously creamy, so fragrant, and vegan! This vegan buko pandan dessert recipe is the next level of Filipino and Indonesian desserts. The aroma of fresh pandan leaves is so captivating, it will be the most addicting smell and gorgeous pandan coconut dessert you ever set eyes on. This is one of the absolute best, all vegan, and easy pandan dessert recipes that you can definitely make at home and will wow the crowd. For the non-vegan version, the traditional substitutes are also in the recipe below!
Table of contents
A Filipino Key Ingredient
Buko pandan is a coconut pandan dessert that is wildly popular in the Philippines and you can guarantee, if you grew up Filipino like me, you have eaten this creamy, dreamy, green Filipino dessert more than a few times!
As I grew older my sensitivities to the food dye and flavoring of certain store-bought extracts grew a bit.
Especially with pandan, because I can access it pretty easily in my area, I truly fell in love with pandan and so when I taste artificial pandan extract I already can taste and feel the difference since I’ve had the real thing.
I have always felt like pandan needed to be more honored when going into certain recipes for cakes, ice cream, and buko pandan desserts. So with that said, I found that making pandan extract from scratch wasn’t at all a fuss. It was totally worth it!
In fact, it’s my go-to and only way to make restaurant-worthy pandan dessert recipes that exude that signature aroma of pandan. Also, makes me think of how pandan recipes used to be made back in the day…before extract became mainstream.
As for the shamrock coloring and signature of this green Filipino dessert, it’s a bit dulled down with natural pandan extract, however, I love it even more.
The natural buko pandan made with real pandan extract, and then to elevate it with a totally vegan recipe, has just won me over ten fold.
Of course, if you cannot access real pandan leaves, also called screwpine leaves, at your local Filipino or Indonesian market then pandan extract is the way to go. You should try a few and find your favorite pandan extract.
What is Buko Pandan?
Buko Pandan is a very popular Filipino dessert made with young coconut (buko) and screwpine (pandan) leaves. It is often served during special occasions and gatherings due to its refreshing, ice cold mixture, sweet aroma, and tropical coconut flavor.
As you approach a punchbowl of buko pandan, you can already get that mesmerizing whiff of pandan aroma that will call you in.
The nutty, vanilla, and subtly vegetal flavor and fragrance of pandan, mixed with fresh coconut meat, make buko pandan dessert a very well-loved and well-received dish at any party.
Buko pandan is literally island-vibes.
Often made as a punchbowl recipe, buko pandan salad (as some call it) is full of pandan jellies, fresh strips of young coconut meat, and all enveloped in a creamy and rich mix of milks and cream sweetened with sugar.
This would make buko pandan also part of the samalamig category of Filipino drinks that are icy, delicious, and have jellies or sago swimming in these super yummy dessert drinks.
This buko pandan recipe is made all natural and vegan…I’ll show you how in the recipe below.
Buko pandan salad or Buko Pandan dessert always has:
- pandan-infused jelly cubes
- sweet and milky base
- fresh young coconut shreds
- unique aroma and flavor to the dish
- a distinctively Filipino dessert
History and Origin
Buko Pandan originated in the Philippines and is noticeable as a green Filipino dessert, where both coconuts and pandan leaves are abundant.
I love this dessert and the sweet and creamy taste with hints of pandan, a common flavor in Southeast Asian cuisine.
Buko pandan salad is also popular in Indonesia, Malaysia, and Singapore as pandan (screwpine) leaves are very abundant and a key ingredient in much of their cuisine.
When is Buko Pandan Made?
Buko Pandan is prepared for fiestas, family gatherings, and special celebrations. It is especially popular during the summer months due to its cooling and tropical nature.
While this recipe is very easy to make, buko pandan is a gathering recipe since it is too good not to share!
Ingredients
The recipe for buko pandan is easy. Use quality ingredients and you will experience one of the very best of pandan recipes and coconut pandan dessert.
- 2 cups pandan jelly (see below for notes how to make) – cut into cubes; also called gulaman
- 2 cups young coconut (buko) – shredded, rinsed, and fresh or previously frozen
- 1/4 cup uncooked tapioca – cook per package instruction until perfectly translucent and not over soft.
- 1 can – 14 oz Coconut Milk (or milk of choice)
- 1 can – 11 oz Vegan Coconut Condensed milk (or condensed milk of choice)
- 3 teaspoon pandan extract ( homemade Natural Pandan Extract can elevate this recipe)
- Ice Cubes – only add ice cubes when serving in cups as to not dilute the recipe
Optional
- 1 1/2 cup Nata de Coco (optional)
- 2 Drops Natural Green Food Coloring (optional; you can find this at natural food stores if you desire a very green color)
- Vegan heavy cream (or heavy cream of choice) – optional to make it richer
Pandan Jelly
Also called gulaman, pandan jelly is the key ingredient to make this pandan buko dessert.
Make Natural Pandan Jelly with real pandan extract and AGAR-AGAR which is a vegan ingredient.
If you do not have real pandan jelly then you can make it with these ingredients.
- 3 tsp agar-agar (double check packaging for amount of agar agar to liquid to use for a set jelly)
- 2 cups water
- 1 tbsp sugar
- pandan extract
- Bring the water to a boil and add the agar-agar.
- Mix very well for at least one minute.
- Turn off the flame. Then, add the pandan extract.
- Pour into a container and set in the refrigerator for three hours.
Equipment
- Saucepan
- Mold for setting the jelly (e.g., square or rectangular container)
- Can Opener
- Punchbowl
- Whisk
- Serving Ladle
Instructions
- Make Pandan Jelly. Cut it into bite-size cubes.
- Make tapioca pearls per package instructions and set aside in the refrigerator.
- Rinse and set aside the young coconut meat.
- In a glass bowl, add the pandan jelly, tapioca pearls, and shredded young coconut meat.
- In a separate bowl, heat the coconut milk and coconut condensed milk together for 2-3 minutes. Stir until smooth. Pour it into the bowl.
- Add the pandan extract. Stir gently.
- Chill the Buko Pandan before serving. The longer you chill it, it will be creamier. Stir in additional heavy cream if you want a richer dessert.
- Serve in big glasses with ice and tall spoons.
Notes and Tips
- Use freshly shredded young coconut for the best texture and flavor. If fresh coconut is not available, consider using frozen shredded coconut as a substitute.
- Adjust the sweetness of the dessert by varying the amount of condensed milk according to your preference.
- For a more intense pandan flavor and aroma, consider using fresh pandan leaves instead of artificial pandan extract. See my recipe above for the pandan extract recipe link.
- Ensure that the gulaman is perfectly set before cutting it into cubes to maintain its distinct shape and texture in the dessert. Test a small bowl if you need to, to make sure the texture is perfect. The jelly should be set well.
- Refrigerate for up to 2 days, but for the best taste and texture, I recommend to consume it within 24 hours of preparation.
- Serve the chilled Buko Pandan with a generous amount of ice cubes to keep it refreshingly cool without diluting the flavors.
How to Serve Buko Pandan
Buko Pandan is best served chilled, either in individual dessert cups or a large punch bowl.
It can be garnished with more shredded coconut or a drizzle of condensed milk for extra sweetness. See the variations section for more ways to create buko pandan dessert.
Serve this awesome coconut pandan dessert in a tall, wide mouth glass or in a bowl with a deep spoon! A clear vessel shows off the dreamy mixture and the green cubes of the pandan jelly. Enjoy!
Add-Ins and Variations
- Some variations include adding shredded cheese for a salty contrast.
- Top with pinipig (toasted rice flakes) for a crunchy topping.
- Add a dash of vanilla extract.
- Top with pandan ice cream.
- Add nata de coco jellies.
- Add heavy cream for a “buko pandan salad” that is richer and more indulgent.
- Non-Vegan, Traditional buko pandan just requires to switch out the vegan milks with evaporated milk and heavy cream.
Common Questions
Can I use pandan essence instead of pandan leaves?
Yes. If you cannot access pandan leaves to make fresh pandan extract and make the jelly, you can use store bought mixes or the bottled pandan essence.
Can I freeze this?
Tapioca pearls will be chewy and the jellies loose texture when frozen. It will be a little yummy, but also have an off texture. Personally, I don’t like the frozen tapioca.
What can I substitute for young coconut if it’s not available?
The shreds of young coconut meat are truly the vibe of this entire dessert. It pairs perfectly with pandan’s floral, earthy, and sweet aromas.
Try this vegan version of buko pandan without the coconut meat, as long as you have the coconut milk you will have an idea of the beauty of the recipe.
I suggest making coconut milk jelly to ADD to the recipe. I take coconut milk and add agar agar (boil and mix, then set in fridge) to it to make a jelly alongside the pandan jelly. This will be a beautiful coconut pandan recipe, without the need for the real coconut shreds.
How long to refrigerate Buko Pandan?
Consume within 2 days for the best flavor, aroma, and textures. I have experienced three days is max for taste. Expect that by day 4 the flavor will be off and the pandan will loose a majority of it’s aromatic effect.
Is buko pandan healthy?
This recipe is all vegan and all natural. It is a great option and alternative to other store bought desserts and dairy desserts. Everything in moderation, and this vegan buko pandan recipe should be on your list.
Natural & Vegan Buko Pandan Dessert
Equipment
- 1 saucepan
- 1 Mold for setting the jelly (e.g., square or rectangular container)
- 1 punchbowl
- 1 whisk
- 1 Serving ladle
Ingredients
- 2 cups pandan jelly see below for notes how to make – cut into cubes; also called gulaman
- 2 cups Buko / young coconut shredded, rinsed, and fresh or previously frozen
- ¼ cup uncooked tapioca Cook per package instruction until perfectly translucent and not over soft.
- 1 can 14 oz Coconut Milk or milk of choice
- 1 can 11 oz Vegan Coconut Condensed milk or condensed milk of choice
- 3 teaspoon pandan extract homemade Natural Pandan Extract can elevate this recipe
- Small Pinch of Salt
- Ice Cubes only add ice cubes when serving in cups as to not dilute the recipe
- Nata de Coco optional
- Heavy Cream optional
Instructions
- Make Pandan Jelly. Once it is set, cut it into bite-size cubes.2 cups pandan jelly
- Make tapioca pearls per package instructions and set aside in the refrigerator.¼ cup uncooked tapioca
- Rinse and set aside the young coconut meat.2 cups Buko / young coconut
- In a glass bowl, add the pandan jelly, tapioca pearls, and shredded young coconut meat.
- Then in a separate bowl, heat the coconut milk and coconut condensed milk together for 2-3 minutes. Stir until smooth. Pour it into the bowl.1 can 14 oz Coconut Milk, 1 can 11 oz Vegan Coconut Condensed milk
- Add the pandan extract. Stir gently.3 teaspoon pandan extract, Small Pinch of Salt
- Chill the Buko Pandan before serving. The longer you chill it, it will be creamier. Stir in additional heavy cream if you want a richer dessert.
- Serve in big glasses with ice and tall spoons.Ice Cubes
- You can also serve in a bowl with pinipig (toasted rice flakes) on top. Enjoy!
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