Name: Filipino Young Coconut and Pandan Jelly Dessert
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6 servings
Cuisine: Filipino
Ingredients: 2 cups water; 2 tbsp agar-agar powder; 1/2 cup granulated sugar; 1 1/2 tsp pandan extract; 3 drops green food coloring (optional); 1/4 tsp salt; 2 cups fresh young coconut strips, drained; 1 jar (12 oz) nata de coco, drained; 1/2 cup sweetened kaong (sugar palm), drained (optional); 1 can (14 oz) sweetened condensed milk; 1 cup all-purpose cream or table cream; 1/4 cup evaporated milk, as needed; Crushed ice, for serving

A beloved Filipino chilled dessert that layers fragrant pandan-scented jelly with tender young coconut, creamy sweetened milk, and chewy nata de coco. Every spoonful is cool, sweet, and aromatic — a staple at family gatherings and fiestas across the Philippines. Best enjoyed ice-cold on a hot afternoon.

Prep Time25 mins

Cook Time10 mins

Total Time35 mins

Servings6

Yield6 servings

Nutrition Facts

Per serving (estimated)

395 kcalCalories
17 gFat
10 gSaturated Fat
56 gCarbs
2 gFiber
46 gSugar
5 gProtein
105 mgSodium
290 mgPotassium
145 mgCalcium
1.2 mgIron
3 mgVitamin C
85 mcgVitamin A

Ingredients

For the Pandan Jelly

2 cups water
2 tbsp agar-agar powder
1/2 cup granulated sugar
1 1/2 tsp pandan extract
3 drops green food coloring (optional)
1/4 tsp salt

For the Dessert Assembly

2 cups fresh young coconut strips, drained
1 jar (12 oz) nata de coco, drained
1/2 cup sweetened kaong (sugar palm), drained (optional)
1 can (14 oz) sweetened condensed milk
1 cup all-purpose cream or table cream
1/4 cup evaporated milk, as needed
Crushed ice, for serving

Directions

In a small saucepan, whisk together the water, agar-agar powder, sugar, and salt. Bring to a gentle boil over medium heat, stirring constantly for 4-5 minutes until the agar-agar and sugar are completely dissolved.
Remove the pan from the heat and stir in the pandan extract and green food coloring, if using. Pour the mixture into a shallow rectangular pan and let it cool at room temperature, then refrigerate for 1 to 2 hours until fully firm and set.
Once the pandan jelly is firm, cut it into 1/2-inch cubes and set aside while you prepare the rest of the ingredients.
In a large mixing bowl, combine the young coconut strips, drained nata de coco, and kaong if using. Toss gently so the pieces are evenly distributed.
Add the cubed pandan jelly to the bowl, then pour in the sweetened condensed milk and all-purpose cream. Fold everything together carefully with a spatula so the jelly cubes remain intact.
If the mixture looks too thick or pasty, stir in evaporated milk one tablespoon at a time until it loosens into a creamy, spoonable consistency.
Cover the bowl and chill in the refrigerator for at least 1 hour to let the flavors meld and the dessert chill thoroughly.
To serve, spoon the dessert into individual bowls or tall glasses over a generous bed of crushed ice and serve immediately while cold.

Cook’s Notes

Fresh young coconut meat gives the best texture and aroma; if using frozen buko, thaw it completely and drain off excess liquid before mixing.
For a more authentic pandan fragrance, simmer 4-5 fresh pandan leaves tied in a knot with the agar-agar mixture, then remove the leaves before pouring to set.
Macapuno (coconut sport) can replace half of the young coconut for a richer, jam-like chewiness that many Filipino cooks prefer.
The dessert keeps well in a sealed container in the refrigerator for up to 3 days; give it a gentle stir before serving as the jelly may firm up slightly.
Boost the green color with a touch more pandan extract rather than relying heavily on food coloring for a more natural look.