Buko Pandan drink combines pandan-flavored gelatin cubes and shredded young coconut in creamy coconut juice for a refreshing tropical cooler that’s perfect for warm weather.
As temperatures rise, light, cooling drinks become essential. Recently we enjoyed a casual outdoor lunch with grilled favorites while sipping cool beverages. For my part, I made this chilled buko pandan drink—creamy, lightly sweet, and filled with tender young coconut strips and pandan-scented gulaman (agar-agar) cubes. It’s an easy, crowd-pleasing refresher for summer gatherings or any time you want a taste of the tropics.
The combination of coconut milk and fresh coconut juice gives the drink its rich, silky base, while condensed milk adds sweetness and body. Soft gulaman cubes tinted with pandan provide a pleasant chew and a subtly grassy aroma. Fresh shredded buko (young coconut) adds texture and bright coconut flavor. Serve it well chilled or over ice for the best experience.
Ingredients notes
- Agar-agar – sold as bars or powder; a plant-based gelling agent derived from seaweed. It sets firmer than gelatin and works well for gulaman. If you can’t find agar-agar, gelatin can be used following package directions.
- Young coconut (buko) – the soft, translucent meat of young coconuts. Shred using a hand grater for the best texture.
- Coconut juice – the naturally sweet water from young coconuts. Using it to make the gulaman enhances the coconut flavor.
- Coconut milk – adds richness and a creamy mouthfeel to the drink.
- Pandan extract – a concentrated flavor from pandan leaves with a mild, grassy aroma that complements desserts and drinks. You can substitute a knotted pandan leaf while cooking the gulaman and discard it before chilling if you prefer fresh flavor over extract.
Quick tips
- Use coconut juice instead of plain water when soaking and cooking the gulaman to boost coconut flavor.
- Shred agar-agar bars finely and soak for at least 30 minutes so they dissolve more quickly when heated.
How to serve and store
- Serve chilled or over ice for a refreshing summer drink.
- Because this drink contains fresh coconut and dairy, do not leave it at room temperature for long. Refrigerate promptly to prevent spoilage, especially in warm weather.
- Store in the refrigerator and consume within 3 days for best quality.
Buko Pandan Drink
Ingredients
- 1 can (13.5 ounces) coconut milk
- 4 cups coconut juice
- 14 ounces condensed milk
- 2 cups young coconut, shredded
- Ice cubes
For Gulaman
- 0.70 ounces agar-agar bars
- 3 cups young coconut juice
- 1 cup sugar
- 3 drops pandan extract
Instructions
- In a large pitcher, combine coconut milk, coconut juice, and condensed milk. Stir until well blended.
- Add shredded young coconut and gulaman cubes.
- Chill for 1 to 2 hours. Serve in glasses over ice.
For the Gulaman
- Soak agar-agar in coconut juice for 30 to 40 minutes.
- Bring to a boil over medium heat, stirring until the agar-agar melts.
- Add sugar and stir until dissolved; continue cooking 10 to 15 minutes until completely dissolved.
- Stir in pandan extract, remove from heat, and pour into a flat dish. Chill in the refrigerator until set, about 30 minutes.
- Cut the set gulaman into ½-inch cubes.
Notes
- Use coconut juice rather than water when preparing the gulaman to deepen the buko flavor.
- Shred agar-agar bars finely and soak well so they dissolve faster when cooked.
Nutrition Information
, Carbohydrates: 76g
, Protein: 8g
, Fat: 21g