Buko Pandan Cups – Creamy Filipino Dessert for Kids
Buko Pandan Cups are the ultimate fix when you’re dealing with picky eaters (mine, for example, practically run at the sight of veggies but gobble this up). You know those days when your little ones just won’t touch anything green? This sweet treat sneaks in some color but none of the resistance. Trust me, it’s so simple to throw together that you’ll wonder how you ever hosted a party or afternoon playdate without it. Plus, the coconut and pandan combo is magic for kids and adults both—not too heavy, not too sweet, just right for everyone. 
Ingredients
OK, so let’s get real. You do not need an army of ingredients to whip up these Buko Pandan Cups. Here’s what you’ll need (and honestly, you can find most of this at the Filipino aisle or any Asian market):
- 1 cup young coconut strips (fresh is best, but canned is a lifesaver)
- 1 pack (about 25 grams) pandan or green jelly powder (try gulaman)
- 1 can (14 oz) condensed milk
- 1 cup heavy cream or all-purpose cream (whatever you have lying around)
- 1/2 cup nata de coco, drained (optional, but highly recommended for a nice chew)
- 1/2 cup mini tapioca pearls (again, optional, but let’s live a little)
- 1 tablespoon sugar, or more if your sweet tooth says so
- Pandan flavoring, just a few drops if you want that extra oomph
Oh, and a quick pro tip: don’t skip the coconut. The dessert is literally named for it. 
Mix coconut strips and cream
Here’s where all that creamy magic starts. First, dump your young coconut strips into a medium bowl. Pour in your condensed milk and heavy cream (and just eyeball it—sometimes measuring cups are missing when you need them, am I right?). Add that drizzle of pandan flavor if you have it; it turns everything the prettiest dreamy green.
Give it all a good stir. You’re looking for a texture that’s silky but with chew from the coconut. Smell that? Instantly transports me back to summers at Lola’s house, where this dessert showed up at every family party.
If you wanna get a little extra, toss in nata de coco and tapioca pearls. They’re like finding treasure at the bottom of your dessert cup. Not gonna lie, the look on kids’ faces—they’re totally wowed.
Feeling unsure about coconut and cream ratios? I found this U.S.-friendly buko salad with canned coconut helpful as a guide. It’s not the same dessert but the tips translate well.
I made this with my two kids. They did most of the mixing, and everyone—neighbors included—asked for seconds. Silky, refreshing, really a five-star restaurant vibe! – Jen, mom of two
Add gelatin
Next up (and don’t zone out here—it’s easy, promise): prep your green gelatin. Just follow the package directions. It usually means boiling water, mixing the powder, then letting it set up until firm. Want a shortcut? Use pandan-flavored gelatin for that classic taste, but lemon-lime works if you’re hard-pressed.
Once the jelly’s fully set (sometimes I make it a few hours before, toss in the fridge, forget, then remember when I’m halfway making dessert), chop it up into little cubes. Not too tiny, not too chunky. Mix those glossy cubes right into the coconut cream mixture. If you like your cups loaded, add more; there’s no law against it.
The combo looks messy and beautiful—bright green against creamy white, kind of like paradise in a cup. My youngest calls it “island jelly” and it’s sort of true.
Wanna geek out more about coconut mixes? Here’s another practical look at buko salad combos: U.S.-friendly buko salad with canned coconut.
Chill and serve
Now, the hardest part (for impatient snackers): you need to chill the Buko Pandan Cups. Pop them in the fridge for at least 2 hours. The colder, the better. Sometimes, if I’m feeling weirdly organized, I use little plastic cups—super cute for parties.
Here’s a quick cheat sheet for serving:
- Take them out of the fridge just before guests arrive.
- Sprinkle some extra coconut strips on top for pizzazz.
- Want to win Parent of the Year? Throw in mini marshmallows. Kids go wild.
- For the grown-ups, go heavy with the jelly cubes and less on the sweet.
Once chilled, dig in. You get bite after bite of soft jelly, chewy coconut, and that creamy blanket tying it all together. I swear, these Buko Pandan Cups taste even better the next day, if there’s any left to try.
Common Questions
Can I use canned coconut strips?
Yep, works just fine. Drain before using though or you’ll have a watery dessert.
Is pandan flavoring necessary?
Not strictly, but it makes it extra special. Kids won’t complain if you skip, but adults might notice.
Can I swap out condensed milk for evaporated milk?
You can, but you’ll miss out on that thick sweetness. Maybe add a bit more sugar if you do.
How long will Buko Pandan Cups last in the fridge?
A max of three days, but honestly, you won’t have leftovers.
Do I really need nata de coco or tapioca pearls?
Nope, but they make the texture fun and interesting. Go for it if you want to.
Sweet Moments Await – Give it a Go!
All things considered, Buko Pandan Cups are a treat you’ll keep making, especially when kiddos swarm your kitchen asking for something different. Even my cousin says, “It turns any regular day into a party.” For an alternative twist, check out the original BUCO PANDAN CUPS – Adora’s Box for another take. There’s tons more easy Filipino recipes out there, too—don’t be afraid to play around or mix things up. Whether you’re a dessert newbie or the queen of the snack table, this one’s so forgiving and fun, anyone can master it. Ready to chill and scoop? Go for it! 
Buko Pandan Cups
Ingredients
For the Coconut Cream Mixture
- 1 cup young coconut strips Fresh is best, but canned is fine
- 1 can condensed milk 14 oz
- 1 cup heavy cream or all-purpose cream Whichever is available
- 1/2 cup nata de coco Drained, optional but recommended
- 1/2 cup mini tapioca pearls Optional, for added texture
- 1 tablespoon sugar Optional, adjust to taste
- a few drops pandan flavoring For extra flavor
For the Jelly
- 1 pack pandan or green jelly powder About 25 grams, follow package directions for preparation
Instructions
Preparation of Coconut Cream Mix
- In a medium bowl, mix young coconut strips, condensed milk, and heavy cream.
- Add pandan flavoring if using, and stir until the texture is silky and creamy.
- Incorporate nata de coco and mini tapioca pearls if desired.
Preparation of Jelly
- Prepare the jelly as per the package instructions and allow it to set.
- Once set, chop jelly into small cubes and add to the coconut cream mixture.
Chilling and Serving
- Chill the mixture in the fridge for at least 2 hours.
- Serve by sprinkling extra coconut strips on top and optionally adding mini marshmallows.