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.
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