Buko Pandan Bliss

Buko Pandan Bliss

Hello and kumusta (how are you) to all lovely GG readers! Hope you had an amazing week with us. Julie and I brought to you our Hunter Valley series, a great giveaway and a luscious dessert. For today, I have prepared another sweet treat, which is close to all Filipinos’ hearts. I call it…Buko Pandan Bliss!


Buko Pandan

As I hope you already know, the Philippines is a tropical country. Fruit trees such as the coconut thrives across several regions. While we do so many things with the fruit (or is it nut?), there is one dessert that brings joy to most of us. This is not to say that the leche flan is topped by Buko Pandan. If the two were on the menu, I would cause a conundrum to the diner. Which dessert should be ordered, one may be compelled to order both.



Here come the ”ber” months – September, October, November and December!

The country’s tourism slogan is “It’s More Fun in the Philippines!” I will have to agree in some aspects. Radio stations make sure they have their Christmas songs playing from the first of September! That makes one visualize what’s in store for Christmas.



I tend to visualise all the festive food. Especially the star desserts, and Buko Pandan is one of these special desserts. Even if there are moulds of leche flan in the fridge or on the table, they will not be alone. The sweet, rich and creamy flans need company. It could be fresh fruits. Or the lechon.  Or whopping bowls of Buko Pandan. Chilled, milky goodness of Buko (coconut) with chewy, flavourful chunks of pandan-infused gelatine.





Buko Pandan Bliss
Recipe Type: Dessert
Cuisine: Filipino/Philippine
Author: Alesah
Serves: 4 – 6
Inspired by the recipe in the book: Flavors of the Philippines
  • 3 Tbsp unflavoured gelatine (or green coloured unflavored gelatine)
  • 625 ml buko (young coconut) water
  • 200 g granulated sugar
  • 100g pandan leaves (or 1 tsp pandan essence)
  • McCormick buko pandan flavouring
  • 200 ml all-purpose cream, chilled
  • 200 g buko (young coconut) strips
  • 3 Tbsp condensed milk
  1. Add gelatine to half the coconut water and stir, then set aside.
  2. In a saucepan, boil the remaining coconut water with the pandan leaves and sugar. Reduce heat and simmer for 5 minutes, then add gelatine mixture and bring back to the boil until gelatine is completely dissolved. Add 2 drops green food colouring. Pour mixture into a 2 litter pan, allow to cool, then cut into 15mm cubes.
  3. Pour the cream into a bowl and beat until thick, then add the condensed milk and coconut and stir to blend. Refrigerate for 30 minutes or more.
  4. Serve and layer the coconut mixture into a glass or bowl and top with the gelatine cubes.


You could serve this in tall glasses, too. Impress your guests. Serve them using the hollow of each coconut shell. During the hot months, frozen buko pandan in moulds of ice drops are a fun way to enjoy this blissful dessert.





I hope you enjoyed today’s Filipino treat. I promise to cook and present better dishes as I move along.

Buko Pandan-Taste

Buko Pandan-Taste

Tara, kain na! (Come, let’s eat!)

~ Alesah

Gourmet Getaways

About Alesah Villalon

I used to chase life as one would chase targets in their calendar years. Until someone came to say, "Do more of the things that you love, and share that love with others!" Now I'm slowing down a bit.

I try to write. I try to shoot beautiful images of places I love. I try to share wholeheartedly the things that I enjoy.

I hope you can share with me all the pleasures that life has to offer through my stories.

Contact me at alesah@gourmetgetaways.com.au


  1. Amazing! Have also been enjoying the Hunter Valley series – brings back old memories of exploring this area.

  2. Mmmm, this does look lovely, but Christmas songs from September 1?!!! Have been enjoying the Hunter series as well.

  3. I love the flavours of coconut and pandan- yummo!

  4. A unique and beautiful dessert. The green is so soothing and inviting.

  5. I love the essence of pandan leaves and when I can find them fresh to give flavour to my rice and even to soups and now I need to branch out and try some beautiful desserts. Sarap!

  6. This looks so good! Maybe I will make it for my mom to remind her of her childhood. She’s always telling me how she misses her Filipino desserts.

  7. J’ai vu ton dessert en Instagram et tout suite je voulais savoir c’était quoi?? J’adore cet blog parce que entre toi et Julie, J’ai l’impression de voyagé sans bouger de la France ! Un jour j’aimerais aller sur place pour gouter tous ses merveilles !
    Bon weekend 😉

    • We’re very happy you feel that way, Eva because we in turn feel like traveling to France or Spain with your posts. Isn’t that amazing?! Thanks for the likes everywhere in social media! I love visiting your posts and blog, too!!!

  8. This Filipino Dessert is truly a delectable taste in the palate. More Sweet delicacies from the Philippines Alesah! 🙂

  9. If faced with such a conundrum, I’d have my hubby order the dessert I didn’t and sample both!

  10. Yum! Pandan is an absolute favourite flavour of mine!

  11. Well done Alesah! Your images are beautiful! I wish had an opportunity to try this dessert with you! YUM!

  12. I love that this is festive food int he Philippines – fascinating!

  13. This is so beautiful, that green colour is calling me 😀

    Choc Chip Uru

  14. Mmmm this looks good, i had this at the taste of phillipines last yr, would love to recreate it one day!

  15. Thank you for sharing! I just had some pandan today actually, in my soy milk! I really love the flavours of it, and would love to try this dessert.

  16. oh my, I’ve never heard of this before!
    But did someone say pandan? then … yes please! 😀

  17. What an elegant looking dessert, never heard of anything like this before. Will have to find some pandan leaves….

  18. Such a fan of Filo desserts. Coconut pandan anything is awesome!

  19. This is just gorgeous! And you’re right … as much as I love flan, if they were side-by-side on a menu, it would be so hard to choose! As lovely and exotic as this looks, I was just delighted to read the recipe card and find how simple it is to make! Definitely pinning!

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