Can I use pandan extract instead of fresh pandan leaves?

You can, but the flavour and colour from fresh leaves is significantly better. If using extract, start with just 1/4 teaspoon as it is very concentrated, and note that most extracts contain artificial colouring and flavouring, which reduces the overall health credentials of the recipe.

Where can I find nata de coco?

Nata de coco is widely available at Filipino grocery stores, Asian supermarkets, and increasingly at mainstream supermarkets in the international foods aisle. It usually comes in a jar or pouch packed in syrup.

Is this buko pandan recipe dairy free safe for people with lactose intolerance?

Yes, completely. This recipe uses only coconut-based ingredients and contains absolutely no dairy products of any kind, making it suitable for those with lactose intolerance, dairy allergies, or anyone following a vegan diet.

Can I reduce the sweetener further to make it even lower in sugar?

Absolutely. The coconut strips and nata de coco both carry natural sweetness, so you could reduce or even omit the maple syrup if you prefer a very lightly sweetened dessert. Taste the coconut cream sauce before adding to the rest of the ingredients and adjust from there.

How long does buko pandan last in the fridge?

Stored in an airtight container, this buko pandan keeps well for up to 3 days in the refrigerator. Give it a gentle stir before serving again as some liquid may settle at the bottom.

Can I freeze buko pandan?

Freezing is not recommended. Agar agar jelly and coconut milk both change texture significantly when frozen and thawed. The jelly becomes grainy and the coconut sauce can split. Serve it fresh and chilled for the best experience.

Creamy Buko Pandan Recipe Dairy Free with Natural Pandan Jelly

Name: Creamy Buko Pandan Recipe Dairy Free with Natural Pandan Jelly
Prep time: 25 min
Cook time: 12 min
Total time: 2 h 37 min
Yield: 8 servings
Cuisine: American
Ingredients: 15 leaves fresh pandan leaves (roughly chopped, plus extra whole leaves for garnish if desired); 350 ml water (for blending pandan); 2 tsp agar agar powder (not flakes, use powder for reliable setting); 2 tbsp coconut sugar (divided, 1 tbsp for jelly and 1 tbsp for sauce); 400 ml full-fat coconut milk (chilled overnight for a thicker cream layer on top); 200 ml light coconut milk (for thinning the sauce to a pourable consistency); 2 tbsp pure maple syrup (adjust to taste); 300 g young coconut strips (fresh or from a chilled pack, also called buko strings); 200 g nata de coco (drained and rinsed well under cold water); 1 tsp pure vanilla extract (adds depth to the coconut sauce); 1 pinch fine sea salt (balances the sweetness)

Gluten-FreeVeganDairy-FreeRefined Sugar-FreeNut-FreeEgg-Free

Prep Time25 min

Chill Time2 hr

Servings8

Calories185 kcal

Health Score6/10

↓ Jump to recipe

Creamy Buko Pandan Recipe Dairy Free with Natural Pandan Jelly

If you have been searching for a buko pandan recipe dairy free that actually tastes as luxurious as the original, this is the one to bookmark. Traditional buko pandan is a beloved Filipino dessert, but it often relies on condensed milk, all-purpose cream, and loads of refined sugar. This version strips all of that away and rebuilds the recipe from the ground up using wholesome, plant-based ingredients. The result is a dessert that is lighter on the waistline, completely free from dairy, and honestly more fragrant than anything you will find at a traditional Filipino fiesta table. It is a crowd-pleaser for anyone following a vegan, lactose-free, or clean-eating lifestyle, and it comes together with very little cooking skill required.

The star of this recipe is fresh pandan leaves, and they do so much heavy lifting here. Rather than using artificial pandan flavouring or colouring, you blend raw pandan leaves with water and strain the juice to create a naturally green, wonderfully aromatic liquid. This forms the base of the agar agar jelly, which sets firm, slices beautifully into small cubes, and soaks up all that grassy, vanilla-like pandan flavour. Agar agar is a plant-based gelling agent derived from seaweed, making it a superior choice to gelatine for anyone avoiding animal products. Young coconut strips, also called buko, bring the signature chewiness and natural sweetness that make this dessert so satisfying. A touch of coconut sugar adds gentle caramel warmth without spiking the overall sugar content the way white sugar would. Full-fat coconut milk creates the creamy sauce, giving you that rich, indulgent mouthfeel with no dairy in sight. Nata de coco, those translucent coconut gel cubes found in Asian grocery stores, add extra fibre and a bouncy texture that makes every spoonful interesting.

The texture of this buko pandan is a beautiful contrast of soft and chewy. The pandan jelly cubes are delicate and lightly firm, almost like a flavoured gummy that melts gently on the tongue. The young coconut strips are tender and slightly fibrous, and the nata de coco gives you little bursts of springy resistance. When everything is folded into the cold coconut milk sauce and chilled for at least two hours, it transforms into something genuinely spectacular. Serve it in small glass cups or a large communal bowl straight from the fridge. For extra visual appeal, lay a fresh pandan leaf across the top or add a few toasted unsweetened coconut flakes for crunch. This dessert works beautifully as a make-ahead dish for gatherings, potlucks, or simply a cool afternoon treat during a warm week.

From a health perspective, this recipe is a meaningful upgrade on the classic. By using fresh pandan juice instead of artificial colouring, you avoid synthetic additives entirely. Coconut milk provides medium-chain triglycerides, a type of fat that the body processes differently to long-chain saturated fats found in dairy cream, and it contributes to satiety. Agar agar is a source of soluble fibre, which supports healthy digestion and helps you feel fuller for longer. Coconut sugar has a lower glycaemic index than refined white sugar, meaning it causes a gentler rise in blood glucose. The nata de coco contributes additional dietary fibre. Overall, one serving of this buko pandan delivers around 185 calories, far less than a traditional version which can easily climb above 350 calories per cup. It is entirely gluten free, egg free, vegan, and dairy free, making it one of the most inclusive desserts you can bring to any table.

Ingredients

Serves:8

15 leaves fresh pandan leaves (roughly chopped, plus extra whole leaves for garnish if desired)
350 ml water (for blending pandan)
2 tsp agar agar powder (not flakes, use powder for reliable setting)
2 tbsp coconut sugar (divided, 1 tbsp for jelly and 1 tbsp for sauce)
400 ml full-fat coconut milk (chilled overnight for a thicker cream layer on top)
200 ml light coconut milk (for thinning the sauce to a pourable consistency)
2 tbsp pure maple syrup (adjust to taste)
300 g young coconut strips (fresh or from a chilled pack, also called buko strings)
200 g nata de coco (drained and rinsed well under cold water)
1 tsp pure vanilla extract (adds depth to the coconut sauce)
1 pinch fine sea salt (balances the sweetness)

Instructions

1
Place the chopped pandan leaves and 350ml of water into a blender. Blend on high speed for about 60 seconds until the leaves are fully broken down and the water turns a vivid green. Pour the mixture through a fine mesh strainer or cheesecloth into a small saucepan, pressing firmly to extract as much liquid as possible. Discard the pulp.
The greener your pandan juice, the more vibrant your jelly will be. Fresh young leaves give the best colour.
2
Add 1 tablespoon of coconut sugar and the agar agar powder to the pandan juice in the saucepan. Whisk well to combine before turning on the heat. This prevents lumps from forming. Place the pan over medium heat and bring to a gentle boil, stirring constantly. Let it boil for 2 minutes to fully activate the agar, then remove from heat.
Do not skip the full 2-minute boil. Under-cooked agar agar can result in a jelly that does not set properly.
3
Pour the hot pandan liquid into a shallow square dish or baking tray lined lightly with a neutral oil spray. Spread it to a depth of roughly 1.5cm. Let it cool at room temperature for 10 minutes, then transfer to the fridge uncovered for at least 30 minutes until fully firm.
A glass baking dish works best here as the jelly releases more cleanly from glass than from metal.
4
Once the pandan jelly is set and completely cold, turn it out onto a cutting board and slice it into small cubes, approximately 1cm x 1cm. Set aside in a large mixing bowl.
Run a butter knife around the edges before turning out. The jelly should slide free easily.
5
Open the chilled can of full-fat coconut milk without shaking it. Scoop the thick cream from the top into a large bowl. Add the light coconut milk, remaining 1 tablespoon of coconut sugar, maple syrup, vanilla extract, and sea salt. Whisk gently until smooth and combined. Taste and adjust sweetness if needed.
Chilling the coconut milk overnight allows the cream to separate fully, giving you a richer sauce base.
6
Add the young coconut strips and drained nata de coco to the large bowl with the pandan jelly cubes. Pour the coconut cream sauce over everything and fold gently with a large spoon until well combined.
Fold rather than stir vigorously so the jelly cubes stay intact and do not break apart.
7
Transfer the mixture into a large serving bowl or divide into individual serving cups. Cover tightly and refrigerate for a minimum of 2 hours, or overnight if making ahead. Serve cold, garnished with a fresh pandan leaf or a sprinkle of toasted coconut flakes.
The longer it chills, the more the flavours meld together. Overnight really is best for maximum fragrance.

Nutrition per serving

185kcal

Calories

1.5g

Protein

22g

Carbs

10g

Fat

3.2g

Fibre

11g

Sugar

45mg

Sodium

Pro Tips

✓
Always use fresh pandan leaves rather than pandan extract for the cleanest, most natural flavour and a brighter green colour.
✓
Rinse nata de coco thoroughly under cold running water to remove the heavy syrup it is packed in, which would make the dessert overly sweet.
✓
If you cannot find fresh young coconut, look for chilled young coconut strips in the refrigerated section of Asian supermarkets rather than canned, as the texture is much better.
✓
For a thicker cream sauce, use two cans of full-fat coconut milk both chilled overnight and skip the light coconut milk entirely.
✓
This dessert can be made up to 24 hours in advance, making it an ideal choice for entertaining.

Frequently Asked Questions

Variations

•
Mango Buko Pandan
Fold in 150g of diced ripe mango along with the coconut and nata de coco for a tropical fruity twist. The mango sweetness complements the pandan beautifully and adds extra vitamins.
•
Tapioca Pearl Version
Add 80g of cooked small tapioca pearls for extra chewiness. Cook them according to packet directions, rinse well under cold water, and fold in with the rest of the ingredients.
•
Lower Calorie Version
Replace both coconut milks with unsweetened oat milk mixed with 2 tablespoons of coconut cream only. This significantly reduces the fat content while keeping the dessert dairy free and creamy.

Substitutions

•
Coconut sugar → Pure maple syrup or raw honey (not vegan) (Use the same quantity. Honey is not suitable for strict vegans. Both work well in the sauce.)
•
Nata de coco → Lychee pieces or jackfruit chunks (These provide a similar chewy-sweet quality and are easier to find in some regions.)
•
Agar agar powder → Agar agar flakes (Use 1 tablespoon of flakes for every 1 teaspoon of powder. The setting time and boil time remain the same.)
•
Fresh young coconut strips → Canned young coconut in water (Drain and rinse thoroughly. The texture is slightly softer than fresh but works fine in this recipe.)

🧊 Storage

Store in an airtight container in the refrigerator for up to 3 days. Stir gently before serving as the coconut cream may settle slightly. Do not freeze as the jelly texture will deteriorate.

📅 Make Ahead

This recipe is ideal for making ahead. Prepare the full recipe up to 24 hours before serving and keep it covered in the fridge. The flavours deepen overnight as the jelly absorbs the coconut cream sauce, making it even more fragrant and delicious.