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Pour the contents of one Mr. Gulaman Buko Pandan sachet into a medium pot. Add 1/2 cup of granulated sugar and 1 Liter of coconut water. Stir to combine.

Bring the mixture to a boil on the stove over medium-high heat, stirring occasionally to ensure the powder and sugar dissolve completely. Once boiling, remove from heat.

Carefully pour the hot liquid jelly mixture into a shallow rectangular tray. Allow the jelly to cool at room temperature, then refrigerate for at least 1 hour, or until completely set.

Once the jelly is set, use a knife to cut the firm green jelly into small, bite-sized cubes.

While the jelly sets, bring 4 cups of water to a rolling boil in a separate pot. Add the 1/2 cup of small sago pearls to the boiling water.

Add the 1 pandan leaf to the pot for fragrance. Cook the sago over medium heat, stirring occasionally, until the pearls become translucent throughout (this may take 15-20 minutes).

Once cooked, drain the sago using a colander. Rinse the drained sago thoroughly under cold running water to remove excess starch and prevent clumping. Set aside.

In a large clear glass bowl, pour the 2 cups of thickened cream. Add 1 cup of condensed milk and 1 teaspoon of pandan extract.

Whisk all the ingredients together vigorously until well combined and the mixture turns a light green color. Taste and adjust sweetness or pandan extract if desired.

In a large serving bowl, combine the cubed pandan coconut jelly, the cooked and rinsed sago, the 12 oz (340 g) macapuno strings, and the 500 g drained nata de coco in syrup. If using, add the 1 cup of young coconut strings.

Pour the prepared creamy green base from Step 9 over all the combined ingredients in the serving bowl.

Gently mix everything together until all components are evenly coated with the creamy base.

Chill the Buko Pandan dessert in the refrigerator for at least 2 hours before serving to allow the flavors to meld and the dessert to become thoroughly cold.

Serve cold in individual dessert glasses or bowls.


Pour the contents of one Mr. Gulaman Buko Pandan sachet into a medium pot. Add 1/2 cup of granulated sugar and 1 Liter of coconut water. Stir to combine.

Bring the mixture to a boil on the stove over medium-high heat, stirring occasionally to ensure the powder and sugar dissolve completely. Once boiling, remove from heat.

Carefully pour the hot liquid jelly mixture into a shallow rectangular tray. Allow the jelly to cool at room temperature, then refrigerate for at least 1 hour, or until completely set.

Once the jelly is set, use a knife to cut the firm green jelly into small, bite-sized cubes.

While the jelly sets, bring 4 cups of water to a rolling boil in a separate pot. Add the 1/2 cup of small sago pearls to the boiling water.

Add the 1 pandan leaf to the pot for fragrance. Cook the sago over medium heat, stirring occasionally, until the pearls become translucent throughout (this may take 15-20 minutes).

Once cooked, drain the sago using a colander. Rinse the drained sago thoroughly under cold running water to remove excess starch and prevent clumping. Set aside.

In a large clear glass bowl, pour the 2 cups of thickened cream. Add 1 cup of condensed milk and 1 teaspoon of pandan extract.

Whisk all the ingredients together vigorously until well combined and the mixture turns a light green color. Taste and adjust sweetness or pandan extract if desired.

In a large serving bowl, combine the cubed pandan coconut jelly, the cooked and rinsed sago, the 12 oz (340 g) macapuno strings, and the 500 g drained nata de coco in syrup. If using, add the 1 cup of young coconut strings.

Pour the prepared creamy green base from Step 9 over all the combined ingredients in the serving bowl.

Gently mix everything together until all components are evenly coated with the creamy base.

Chill the Buko Pandan dessert in the refrigerator for at least 2 hours before serving to allow the flavors to meld and the dessert to become thoroughly cold.

Serve cold in individual dessert glasses or bowls.
