Buko Pandan Drink

Growing up in our ancestral home in Pilar, Bataan, I've always taken for granted the abundance of buko trees and wild pandan growing in our backyard, until I moved to the city and realized what a luxury they were.

This Buko Pandan Drink recipe brings me right back to those carefree afternoons when my Lola would send my cousins to climb our coconut trees for the freshest buko, while I helped gather fragrant pandan leaves from beside our kitchen window. Today, I'm sharing our family's perfected version of this Filipino favorite that's been winning hearts at every gathering (even my maarte sister-in-law asks for takeaway).

Once you master this buko pandan drink recipe, you'll never look at store-bought buko pandan the same way again. With perfectly chewy strips of young coconut, silky-smooth gulaman, and that signature creamy-meets-refreshing blend that's uniquely ours, this drink isn't just a cooler, it's a taste of Philippine summers in a glass.

Why You'll Love This Recipe

• Perfect Balance: Achieves the ideal harmony between creamy coconut and fragrant pandan
• Restaurant Quality: Creates that signature silky-smooth texture you find in premium Filipino restaurants
• Cost-Effective: Save money while making a drink that rivals commercial versions
• Customizable: Easy to adjust sweetness and consistency to your preference
• Make-Ahead Friendly: Components can be prepared in advance for gatherings
• All-Natural: Uses fresh ingredients for authentic flavor without artificial additives

Ingredients

The delicious combination of young coconut and pandan creates a flavor profile that's uniquely Filipino. Young coconut provides natural sweetness and a tender, chewy texture that's impossible to replicate with processed ingredients.

The aromatic pandan, often called "Asian vanilla," adds a distinctive fragrance that elevates the drink beyond a simple coconut beverage. Agar-agar creates silky gelatin cubes that add textural contrast against the coconut strips, while condensed milk brings everything together with its rich creaminess.

Together, these ingredients create a refreshing yet indulgent drink that balances sweetness, creaminess, and tropical flavors in perfect harmony.

For the Base Drink:

• 1 can (13.5 ounces) coconut milk
• 4 cups coconut juice (from young coconut)
• 14 ounces condensed milk
• 2 cups young coconut meat, shredded
• Ice cubes

For the Pandan Gelatin (Gulaman):

• 0.7 ounces agar-agar bars
• 3 cups young coconut juice
• 1 cup sugar
• 3 drops pandan extract

Equipment

• Large pot: For cooking the pandan gelatin mixture; ensures even heating and prevents scorching
• Large pitcher: For combining and storing the finished drink
• Grater: For shredding the agar-agar bars
• Measuring cups and spoons: For precise ingredient measurements
• Sharp knife: For cutting the young coconut meat into strips and cubing the gelatin
• Flat dish: For setting the gelatin to the perfect consistency
• Stirring spoon: For mixing ingredients thoroughly
• Ruler (optional): For measuring gelatin cubes for uniform size
• Glass containers: For serving and storage

How To Make

1. Gather all your ingredients and equipment. For best results, ensure all your ingredients are fresh and properly chilled.
2. Begin by finely shredding the agar-agar bars (gulaman) and place them in a large pot. Pour 3 cups of fresh coconut juice over the shredded agar-agar. Let this mixture soak at room temperature (27°C/80°F) for 30-40 minutes. During this time, the agar-agar will begin to soften.
3. While waiting, prepare your young coconut meat by carefully stripping it into long, uniform pieces using a sharp knife. Keep the stripped coconut meat refrigerated at 4°C/40°F until needed.
4. After soaking, place the pot with the agar-agar mixture over medium heat. Slowly bring the temperature up to 85°C/185°F. Stir continuously to prevent the agar-agar from sticking to the bottom of the pot. Keep stirring until the agar-agar completely dissolves.
5. Once the agar-agar has fully dissolved, add one cup of sugar to the pot. Continue stirring and maintain the temperature for 10-15 minutes. Be careful not to let the mixture exceed 90°C/194°F, as this can affect the texture of your gelatin.
6. Add three drops of pandan extract to the mixture and stir well to distribute the color and flavor evenly. If using fresh pandan leaves, remove them at this point.
7. Pour the hot mixture into a flat glass dish. Let it cool briefly at room temperature for 5 minutes, then transfer to the refrigerator. Allow it to set at 4°C/40°F for exactly 30 minutes.
8. While the gelatin sets, prepare your base mixture. In a large pitcher, combine one can (400ml) of coconut milk, 4 cups of coconut juice, and 14 ounces of condensed milk. Stir this mixture gently but thoroughly for about 2 minutes until well blended.
9. Once the gelatin has set completely, remove it from the refrigerator and cut it into uniform ½-inch cubes. A ruler can help ensure even sizes.
10. Add the prepared young coconut strips and gelatin cubes to your coconut milk mixture. Stir gently to combine all ingredients without breaking the gelatin cubes.
11. Place the completed drink in the refrigerator and chill for 1-2 hours at 4°C/40°F before serving. This resting time allows all the flavors to meld together perfectly.
12. To serve, gently stir the mixture once more and pour into tall glasses filled with ice cubes. Each glass should contain a good mixture of coconut strips and gelatin cubes.
13. For optimal freshness, consume within 24 hours of preparation. If you need to store it longer, keep the drink refrigerated at 4°C/40°F for up to 48 hours, though the texture of the gelatin may gradually change.
14. Remember, if the drink becomes too thick after refrigeration, you can adjust the consistency by adding a small amount of cold coconut juice.

Tips from Lola's Kitchen

• Use young coconuts: Select coconuts that feel heavy and full of liquid when shaken for the freshest juice and tenderest meat
• Pandan infusion: For more intense flavor, simmer 3-4 pandan leaves in the coconut juice before using it in the recipe
• Perfect strips: When extracting coconut meat, use the back of a spoon to gently separate it from the shell, keeping the strips long and intact
• Gelatin texture: For restaurant-quality gulaman, make sure to cook the agar-agar fully (it should be completely clear) before setting
• Sweetness control: Taste your coconut juice first – if it's naturally sweet, reduce the added sugar accordingly
• Presentation tip: Reserve some of the best coconut strips and place them along the inside of clear glasses before pouring in the drink
• Ice preparation: Use coconut juice to make ice cubes instead of water to prevent dilution as they melt

Substitutions

• No fresh coconut? Use packaged coconut strips and coconut water, though the flavor will be slightly less vibrant
• Agar-agar alternatives: Regular unflavored gelatin works (follow package instructions for liquid ratio)
• Pandan extract substitutes: 3-4 fresh pandan leaves, knotted and simmered in the liquid, then removed before setting
• Condensed milk options: For a less sweet version, use evaporated milk plus ½ cup sugar, adjusting to taste
• Dietary concerns: For a lighter version, substitute light coconut milk and reduce condensed milk by half, adding a touch of stevia if needed

Troubleshooting

• Gelatin won't set properly: Either too little agar-agar was used or it wasn't dissolved completely. Ensure proper measurements and fully dissolve before cooling.
• Drink is too sweet: Add more plain coconut juice to balance sweetness or serve with extra ice.
• Drink is too bland: Add a small amount of additional condensed milk or vanilla to enhance flavors.
• Gelatin is too hard or rubbery: Too much agar-agar was used. Follow measurements precisely and don't exceed recommended cooking temperatures.
• Gelatin is cloudy: The agar-agar wasn't fully dissolved. Always stir continuously until completely clear.
• Coconut strips turning brown: This indicates oxidation. Use freshly opened coconuts and prepare just before mixing.
• Drink separating: Stir gently before serving. Some separation is natural after refrigeration.

Storage & Reheating

• Refrigeration: Store in a tightly sealed container for up to 3 days, though best consumed within 24 hours
• Component storage: For make-ahead preparation, store gelatin cubes and coconut strips separately from the liquid base
• Texture preservation: Keep at a consistent temperature of 4°C/40°F to maintain gelatin consistency
• Never freeze: Freezing will damage the texture of both the gelatin and coconut strips
• Revitalizing: If the drink thickens in storage, gently stir in additional cold coconut juice until desired consistency returns
• Separation concerns: Natural separation may occur during storage – simply stir gently before serving

FAQ

Related

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Buko Pandan Drink

Buko Pandan Drink combines the tropical sweetness of young coconut (buko) with the aromatic essence of pandan leaves (dahon ng pandan) in a creamy, refreshing beverage. This beloved Filipino drink features chewy pandan-flavored gelatin cubes and tender strips of young coconut in a rich coconut milk base.

Print Recipe Pin Recipe

Prep Time 50 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Drinks, Snack

Cuisine Filipino

Servings 8

Calories 327 kcal

Difficulty Easy

Equipment

• Large pot [Malaking kaldero]
• Large pitcher (malaking pitsel)
• Grater (kudkuran)
• Measuring cups and spoons
• Sharp knife (matulis na kutsilyo)
• Flat dish for setting gelatin
• Stirring spoon (panghalo)

Ingredients

 

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For the Base Drink

• 1 can 13.5 ounces coconut milk (gata)
• 4 cups coconut juice sabaw ng buko
• 14 ounces condensed milk kondensadang gatas
• 2 cups young coconut meat shredded (hiwagang buko)
• Ice cubes yelo

For the Pandan Gelatin (Gulaman)

• 0.7 ounces agar-agar bars gulaman
• 3 cups young coconut juice sabaw ng buko
• 1 cup sugar asukal
• 3 drops pandan extract katas ng pandan

Instructions

 

• First, gather all your ingredients and equipment. For best results, ensure all your ingredients are fresh and properly chilled. Ihanda ang lahat ng sangkap at kagamitan. Siguraduhing sariwa at malamig ang mga sangkap.
• Begin by finely shredding the agar-agar bars (gulaman) and place them in a large pot. Pour 3 cups of fresh coconut juice (sabaw ng buko) over the shredded agar-agar. Let this mixture soak at room temperature (27°C/80°F) for 30-40 minutes. During this time, the agar-agar will begin to soften. Hayaang bumabad ang gulaman sa sabaw ng buko.
• While waiting, prepare your young coconut meat (buko) by carefully stripping it into long, uniform pieces using a sharp knife. Keep the stripped coconut meat refrigerated at 4°C/40°F until needed. Ihiwalay ang buko sa balat nito at hiwain ng pahaba.
• After soaking, place the pot with the agar-agar mixture over medium heat. Slowly bring the temperature up to 85°C/185°F. Stir continuously to prevent the agar-agar from sticking to the bottom of the pot. Keep stirring until the agar-agar completely dissolves. Painitin ang gulaman habang patuloy na hinahalo.
• Once the agar-agar has fully dissolved, add one cup of sugar (asukal) to the pot. Continue stirring and maintain the temperature for 10-15 minutes. Be careful not to let the mixture exceed 90°C/194°F, as this can affect the texture of your gelatin. Idagdag ang asukal at patuloy na haluin.
• Add three drops of pandan extract (katas ng pandan) to the mixture and stir well to distribute the color and flavor evenly. If using fresh pandan leaves, remove them at this point. Idagdag ang katas ng pandan at haluing mabuti.
• Pour the hot mixture into a flat glass dish. Let it cool briefly at room temperature for 5 minutes, then transfer to the refrigerator. Allow it to set at 4°C/40°F for exactly 30 minutes. Ibuhos ang mainit na gulaman sa malaking bandehado at palamigin.
• While the gelatin sets, prepare your base mixture. In a large pitcher, combine one can (400ml) of coconut milk (gata), 4 cups of coconut juice (sabaw ng buko), and 14 ounces of condensed milk (kondensadang gatas). Stir this mixture gently but thoroughly for about 2 minutes until well blended. Ihalo ang gata, sabaw ng buko, at kondensadang gatas.
• Once the gelatin has set completely, remove it from the refrigerator and cut it into uniform ½-inch cubes. A ruler can help ensure even sizes. Hiwain ang gulaman ng parisukat.
• Add the prepared young coconut strips and gelatin cubes to your coconut milk mixture. Stir gently to combine all ingredients without breaking the gelatin cubes. Idagdag ang buko at gulaman sa pinaghalong gata.
• Place the completed drink in the refrigerator and chill for 1-2 hours at 4°C/40°F before serving. This resting time allows all the flavors to meld together perfectly. Palamigin bago ihain.
• To serve, gently stir the mixture once more and pour into tall glasses filled with ice cubes. Each glass should contain a good mixture of coconut strips and gelatin cubes. Ihalo muli at ilagay sa baso na may yelo.
• For optimal freshness, consume within 24 hours of preparation. If you need to store it longer, keep the drink refrigerated at 4°C/40°F for up to 48 hours, though the texture of the gelatin may gradually change. Inumin sa loob ng 24 oras para sa pinakamasarap na lasa.
• Remember, if the drink becomes too thick after refrigeration, you can adjust the consistency by adding a small amount of cold coconut juice. Kapag masyadong malapot, maaaring dagdagan ng konting sabaw ng buko.

Tips from Lola's Kitchen

1. Use fresh buko juice instead of packaged ones for authentic flavor
2. Scrape coconut meat carefully to get long, attractive strips
3. Add a knotted pandan leaf while cooking the gelatin for natural aroma
4. Adjust sweetness according to the natural sweetness of your coconut juice
5. Chill glasses before serving for maximum refreshment

 

Nutrition

Calories: 327kcalCarbohydrates: 55gProtein: 5gFat: 11gSaturated Fat: 9gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 17mgSodium: 67mgPotassium: 256mgFiber: 2gSugar: 53gVitamin A: 132IUVitamin C: 2mgCalcium: 144mgIron: 1mg

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The Story Behind Buko Pandan Drink

Buko Pandan, despite its widespread popularity across the Philippines today, is a relatively modern addition to Filipino cuisine, emerging in the late 1970s to early 1980s. The drink represents Filipino culinary ingenuity at its finest, combining two of the archipelago's most beloved ingredients - young coconut (buko) and the aromatic pandan leaf (screwpine) - into a refreshing beverage that has become a household name.

The creation of Buko Pandan reflects the Filipino's natural talent for adapting and innovating traditional flavors. While coconut-based desserts have been a staple in Philippine cuisine for centuries, the addition of pandan was a stroke of genius that elevated the simple coconut drink into something extraordinary. Pandan, often called the "vanilla of Asia," has been used traditionally in Filipino cooking primarily for rice dishes and kakanin (rice cakes), but its inclusion in this beverage opened new possibilities in Filipino dessert-making.

What started as a simple combination of young coconut strips and pandan-flavored gelatin in sweetened cream quickly evolved into various interpretations. Some regions began adding nata de coco, kaong (sugar palm fruit), or sago pearls, while others transformed it into ice cream flavors and cake variations. The drink's versatility showcases how Filipino cooks constantly reinvent traditional ingredients to create new classics.

Today, Buko Pandan has transcended its humble beginnings to become a fixture at Filipino celebrations, from intimate family gatherings to grand fiestas. Its popularity has spread beyond homes and into commercial establishments, with many restaurants and cafes offering their own versions. The drink has even found its way into international Filipino restaurants, introducing global audiences to the unique combination of tropical coconut and fragrant pandan.

This beloved drink perfectly embodies the Filipino palate's appreciation for creamy, sweet, and refreshing flavors, while its green and white colors reflect the natural beauty of its key ingredients. Whether served as a simple afternoon refreshment or as part of an elaborate dessert spread, Buko Pandan continues to evolve while maintaining its status as a modern Filipino culinary treasure.

From provincial kitchens to urban cafes, Buko Pandan represents the innovation and creativity inherent in Filipino food culture. Its enduring popularity proves that sometimes the most beloved recipes aren't centuries old, but rather contemporary creations that perfectly capture the essence of Filipino flavors and hospitality.