Buko Pandan Snack Cups are my answer to those moments when the heat hits hard and all you want is something cool, sweet, and easy to share. Maybe you have a picnic, a birthday, or just kids peeking into the fridge every hour. This is that no-stress dessert that still feels special. The creamy pandan aroma, chewy jelly, and fresh young coconut are a combo that never gets old. I make them in small cups, and everyone grabs one like a treat made just for them. Let me show you how I put mine together in a way that is simple, budget friendly, and totally refreshing. 
Ingredients
Here is what I use for a family size batch that fills about 10 to 12 small cups. You can scale up or down. The ingredients are flexible, so use what you can find.
- 1 pack green gulaman or jelly powder with pandan flavor. If you have plain gulaman, add 1 to 2 teaspoons pandan extract.
- 3 cups water for the jelly, or as your gulaman pack instructs.
- 1 can condensed milk for sweetness.
- 1 pack all purpose cream or heavy cream, chilled.
- 2 cups young coconut shredded or sliced. Fresh is best, but canned works if rinsed and drained.
- 1 cup mini tapioca pearls or sago, pre-cooked until chewy.
- 1 cup nata de coco, drained well for extra bite.
- Optional a pinch of salt to balance sweetness and a squeeze of calamansi or lime for a bright finish.
Ingredient notes and swaps:
If you cannot find young coconut, you can use the tender coconut strings from a can. Rinse to tone down the syrup. No nata de coco? Add more jelly. Want it lighter? Swap half of the condensed milk for evaporated milk and bump the cream slightly. If you want deeper pandan flavor, stir a few drops of extract into the cream mix instead of the jelly. These little changes still keep the soul of Refreshing Buko Pandan Snack Cups.
Preparation
Think of this as a three part plan. First, cook the jelly. Second, prep the mix ins. Third, whisk the creamy sauce. Once those are done, assembling is fast.
Quick prep game plan
1. Make the jelly: In a pot, whisk the gulaman powder with water until dissolved. Bring to a gentle boil while stirring. Add pandan extract only if your powder is plain. Pour into a flat tray to set quickly. When firm, cut into small cubes. The smaller the cubes, the more you can fit in each cup.
2. Cook the sago: If you are using dry pearls, boil until clear and chewy, then rinse in cold water. Drain very well. Spread on a plate while cooling to keep them from clumping.
3. Prep the coconut: If using fresh, keep it chilled to stay crisp. If using canned, rinse and drain. Pat dry with a paper towel so it does not water down the cream.
4. Mix the cream: In a bowl, whisk the all purpose cream, condensed milk, and a pinch of salt. Taste. If it is too sweet, add a splash of milk or a bit more cream. If you want it brighter, add a small squeeze of calamansi or lime. The goal is a pourable but thick sauce that will coat your jelly and coconut.
By the way, if you love individual desserts like these cups, you might also enjoy my easy Mango Float Cups. They pack so nicely and feel party ready like these Refreshing Buko Pandan Snack Cups.
Chill the jelly cubes, coconut, and cream separately for at least 20 minutes before assembling. Cold ingredients make the dessert set nicely in the cups and keep everything crisp.
Assembling
Now for the fun part. I like using 5 to 6 ounce clear cups so the layers peek through. If you want bigger servings, use 8 ounce cups and go a little heavier on the cream.
Cup choices and easy layering
Layer 1: Spoon a tablespoon or two of jelly cubes into each cup. It is the chewy base.
Layer 2: Add a spoonful of young coconut. If the strips are long, cut them so they fit nicely and eat neatly.
Layer 3: Pour enough cream to lightly cover. Do not flood it. You want every bite to taste creamy, not soupy.
Layer 4: Drop in a bit of sago and a few cubes of nata de coco for extra chew and shine.
Repeat layers until the cup is almost full, then top with a small spoon of jelly for color. I give each cup a gentle tap on the counter to help everything settle. That little move squeezes out air pockets and keeps the cup looking polished.
If you are packing these for a potluck, flat lids or cling wrap help a lot. In a pinch, stackable containers work too. I also love cups because portion control is built in. No scooping drama at the table, just grab and enjoy.
Want a playful variety tray for a party? Pair these cups with a few bite size savory items so people can bounce between flavors. I often set them beside noodles or finger food for balance. When my friends come over, these Mini Pancit Canton Cups keep everyone happy while the desserts chill.
My aunt swears this is the best make ahead dessert for family parties. She said, This tastes like summer in a cup and it disappears faster than I can put them on the table.
Chilling
The cold rest is where the flavors settle into each other. Cover the cups and chill for at least 2 hours. Overnight is even better if you want a thicker texture. The jelly becomes slightly bouncier and the cream hugs the coconut more evenly.
Do not freeze these. Freezing makes the coconut tough and cracks the jelly. If you need to transport, keep them in an insulated bag with ice packs. When you arrive, pop them into the fridge until serving time. The cream stays smooth and the green color stays fresh looking.
Serving tips
Here is how I like to serve and customize Refreshing Buko Pandan Snack Cups for different moods and crowds.
- Top smart tiny pandan jelly dice, toasted coconut flakes, or a little swirl of cream on top looks cute.
- Dial sweetness drizzle a touch of condensed milk for extra sweet lovers or leave it as is for a balanced bite.
- Keep it cold serve straight from the fridge and only bring out what you need so the rest stay chilled.
- Make ahead assemble up to a day in advance. If storing longer, keep the cream separate and combine 4 hours before serving.
- Kids table ready mini spoons and short cups work best for small hands.
- Party pairing set beside something savory so people can reset their palate.
If you like building a snack table with quick picks for kids and adults, browse more ideas in my snack collection here: Filipino Snacks. These go perfectly with Refreshing Buko Pandan Snack Cups for a simple, crowd pleasing spread.
Common Questions
Can I use cream substitutes? Yes. Evaporated milk with a splash of condensed milk works, though it will be thinner. Chill it well so it clings to the coconut and jelly. You can also use a blend of half and half with condensed milk for a lighter version.
What if I cannot find pandan extract? Use a pandan flavored gulaman or jelly mix. If you cannot find any pandan at all, use unflavored jelly and stir in vanilla for a gentle aroma. It will not taste exactly the same, but it is still delicious and soothing.
How long do the cups last in the fridge? I like them best within 48 hours. After two days, the jelly might start releasing a bit of water and the coconut can soften. Keep cups tightly covered to lock in freshness.
Can I skip the sago or nata de coco? Totally. These are extras that add chew and texture. If you skip both, just add a bit more jelly or coconut so the cups still feel full and satisfying.
How can I make it even more kid friendly? Use smaller cups, add more jelly cubes, and keep the coconut pieces short. You can also reduce condensed milk slightly and add fruit like lychee for a mild sweetness.
A sweet little chill in every cup
That is my favorite way to make Refreshing Buko Pandan Snack Cups. Simple steps, pantry friendly swaps, and a cool creamy finish that really hits the spot. If you want more ideas and step by step photos for kid friendly versions, check out my handy guide to Buko Pandan Cups for Kids. For background and tips from another trusted kitchen, this guide from The Kitchn is a nice companion read: Buko Pandan Recipe Sweet, Chewy, Creamy. I hope you try a batch soon and tuck a few cups in the fridge for a midweek treat. Your future self will be very happy with that cool first spoonful of Refreshing Buko Pandan Snack Cups.
Buko Pandan Snack Cups
Ingredients
Jelly Base
- 1 pack green gulaman or jelly powder with pandan flavor If using plain gulaman, add 1 to 2 teaspoons pandan extract.
- 3 cups water Use as per gulaman pack instructions.
Cream Mixture
- 1 can condensed milk For sweetness.
- 1 pack all purpose cream or heavy cream Chilled.
- a pinch salt To balance sweetness.
- a squeeze calamansi or lime Optional for bright finish.
Add-ins
- 2 cups young coconut Shredded or sliced, fresh is best but canned works.
- 1 cup mini tapioca pearls or sago Pre-cooked until chewy.
- 1 cup nata de coco Drained well for extra bite.
Instructions
Preparation
- Make the jelly: In a pot, whisk the gulaman powder with water until dissolved. Bring to a gentle boil while stirring. Add pandan extract if using plain powder. Pour into a flat tray to set quickly. Once firm, cut into small cubes.
- Cook the sago: Boil until clear and chewy, then rinse in cold water. Drain very well and spread on a plate to cool.
- Prep the coconut: If using fresh, keep it chilled. If using canned, rinse and drain, then pat dry with a paper towel.
- Mix the cream: Whisk together all purpose cream, condensed milk, and a pinch of salt. Adjust sweetness and add calamansi or lime if desired. The mixture should be thick yet pourable.
Assembling
- Layer jelly cubes at the bottom of each cup.
- Add a spoonful of young coconut, cutting long strips as necessary.
- Pour the cream mixture to lightly cover the layers.
- Add sago and nata de coco on top.
- Repeat the layers until the cup is almost full, finishing with jelly on top.
Chilling
- Cover and chill the assembled cups for at least 2 hours, preferably overnight for best texture.