Buko Pandan w/ Macapuno


  • 5 Young Buko/Coconut
  • 2 packs of Green Gelatin
  • 1 can (325gms) of Condensed Milk
  • 1 can (325gms) of Nestle Whip Cream
  • Pandan Leaves or Pandan flavor Syrup
  • 1 bottle (250gms) of Macapuno

Cooking Instructions:

  1. On a caserole, boil 4 cups of water and add the Pandan Leaves or the pandan flavor syrup. When water is boiling pour the 2 packs of gelatin.
  2. Get a baking pan or any tupperware that is an inch thick and pour the cooked gelatin at least half inch thick and set aside to get cold .
  3. While waiting for the gelatin to get cold, open the buko and start grating it. Set aside the buko juice. (Put in fridge and you can drink it later on 🙂 )
  4. By now the gelatin is cold and hard. Start slicing it by a spatula or a knife according to your desired size.
  5. Get a salad bowl and mix all ingredients together. Before you mix the Macapuno, make sure that you drained the juice. We don’t want our Buko Pandan look like a soup.


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