Go Back
Print Recipe

Buko Pandan Snack Cups

Refreshing Buko Pandan Snack Cups are a cool, sweet treat packed with creamy pandan flavor, chewy jelly, and fresh coconut, perfect for picnics and gatherings.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Dessert, Snack
Cuisine: Filipino
Keyword: Buko Pandan, No-bake dessert, Refreshing Treat, Snack Cups, Summer Dessert
Servings: 12 servings
Calories: 200kcal

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.

Notes

Top with tiny pandan jelly dice or toasted coconut flakes for garnish. Serve cold and only take out what you need to keep the rest chilled. Make ahead for up to a day, but keep cream separate if storing longer.