You can make your own Buko Pandan shake with the following ingredients. Coconut water, Shredded Young coconut, Agar-Agar bar (gelatin), Pandan leaves, Sugar and Milk.

Buko (Young Coconut) Juice is what we call coconut water here in the Northeast. You can always get it fresh right out of the coconut shell from the market or even at the mall nowadays in the Philippines. It really taste far better than the ones sold in cans and cartons. For this recipe I used this brand of coconut water since it’s closest in taste to the Buko juice back home.


The Meat of young coconut can be bought frozen and it usually contains a bit of coconut water. Defrost and drain the meat before using.


Agar-Agar bar is the typical gelatin used but for convenience you may use the powdered gelatin mix available in the market.


Pandan leaves (screwpine) is widely used in Southeast Asia as a flavoring agent. It is used not only for sweets but for savory food as well. It has a fresh and sweet fragrance that compliments well with this drink.


First make your pandan gelatin. Chop or cut into tiny pieces about 3-4 stalks of pandan leaves and place in a blender with a little bit of water then puree. Strain the mixture with a fine sieve. Set aside. Into a saucepan, break into pieces the agar-agar bar, add 3 cups water and about 1/4-1/2 cup sugar. Cook over low heat until everything is dissolved. Add 1-2 tablespoon of pandan extract. Strain mixture into a wide and flat container and let it set. Then cut into small cubes.



Into a blender add frozen coconut water (you can freeze it in an ice tray) and milk and blend. You want it slushy and not liquid.

To serve, in a tall glass add some cubed gelatin then pour in your coconut water/milk mix and top with young coconut meat. If you want to get creative you can layer the gelatin, young coconut and coconut water/milk slush in your glass.