Quench your thirst and beat the summer heat with this refreshing drink—Buko Pandan Drink! It's made with fresh coconut meat and coconut water!
Love coconut? Try my Buko Pandan Dessert (Coconut Pandan Dessert), Buko Pandan Ice Cream Coconut Pandan Ice Cream, or my delicious Buko Pie (Coconut Pie)!
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What is Buko Pandan made of?
Buko Pandan is usually made of young coconut meat, pandan-flavored gelatin, condensed milk, coconut water, and optional tapioca pearls, creating a refreshing Filipino dessert salad and is considered a street food in the PHilippines.
What is Pandan?
It's a leaf that is used in dessert or savory dishes in the Southeast Asia countries like the Philippines to name a few. The Pandan leaf is not usually eaten but flavors the food and has an incredibly sweet and mild aroma.
Pandan Health Benefits:
- Assists in lowering blood pressure
- Controls blood sugar levels
- Assists in pains and cramps
- Alleviates Gout
- Good for skin and hair health
Top Tips
- Drizzle coconut cream on top of the drink for a richer and creamier texture.
- Add a drizzle of condensed milk for extra sweetness and creaminess.
- Blend the drink with a scoop of coconut or pandan-flavored ice cream for a decadent treat.
Substitutions
- Coconut Water: Substitutable with regular water, pineapple juice, or apple juice for a different flavor profile.
- Pandan Powder or Syrup: If pandan powder or syrup is unavailable, you can use vanilla extract or essence for a similar aromatic note. Matcha powder can also provide a green color if desired.
- Soy Milk: Substitute with almond milk, coconut milk, or regular dairy milk for a creamy texture.
- Fresh Coconut Meat: Replace with diced avocado for creaminess, or omit for a lighter drink. Alternatively, use pieces of lychee or melon for added texture and flavor.
Variations
Fruit Additions:
- Mango: Add diced ripe mangoes for a tropical twist and extra sweetness.
- Pineapple: Include chunks of fresh pineapple to add a tangy flavor to the drink.
- Strawberries: Mix in sliced strawberries for a refreshing and colorful addition.
Toppings:
- Bubble Tea Style: Add cooked tapioca pearls or Sago Pearls (boba) for a fun and chewy texture similar to bubble tea.
- Chia Seeds: Substitute tapioca pearls with chia seeds soaked in water for a healthier alternative.
- More toppings to add: pandan jelly, jelly cubes, gulaman, coconut strips, nata de coco, agar-agar, drizzle of all purpose cream to make it creamy.
Storage
- If you have leftover Buko Pandan Drink, transfer it to an airtight container or pitcher. Store it in the refrigerator for up to 2-3 days to maintain freshness. Before serving again, give it a good stir or shake to recombine any separated ingredients.
Ingredients
- coconut water
- pandan powder or syrup
- soy milk
- fresh coconut meat
Instructions
In a large pitcher pitcher, add 800 ml coconut water, and pandan powder and mix until well combined.
Next add soy milk, and fresh coconut meat and mix until combined:
Chill for at least 30 minutes and serve immediately:
Frequently Asked Questions
BEST Buko Pandan Drink
Here's a refreshing, creamy, and healthy coconut pandan drink that can quench your thirst during hot summer days!
Servings: cups
Calories: 541kcal
Ingredients
- ¾ cups coconut water
- 1 ½ tablespoons pandan powder or syrup
- 1 cup soy milk
- 1 cup fresh coconut meat
Pandan Syrup*
- 25 pandan leaves
- ½ cup water
- ½ cup sugar
Instructions
Buko Pandan Drink:
- In a medium-size pitcher, add 800 ml coconut water, pandan powder and mix until well combined.
- Next add soy milk, fresh coconut meat and mix until combined.
- Chill for at least 30 minutes and serve immediately.
Pandan Syrup:
- Prepare the Pandan Leaves: Rinse 25 pandan leaves under cold water to remove any dirt or debris. Trim off any tough ends, then cut the leaves into smaller pieces to help release their flavor.
- Combine Ingredients in Saucepan: In a saucepan over high heat, combine ½ cup of water and ½ cup of sugar. Stir until the sugar is completely dissolved.
- Add Pandan Leaves: Add the cut pandan leaves to the saucepan with the water and sugar mixture. Stir to combine, ensuring that the pandan leaves are fully submerged in the liquid.
- Simmer: Bring the mixture to a gentle simmer over low heat. Cover the saucepan with a lid and let it simmer for about 20 minutes. This allows the pandan leaves to infuse their flavor into the syrup.
- Cool and Strain: Once the syrup has finished simmering, remove it from the heat and allow it to cool slightly. Then, strain the syrup through a fine sieve or cheesecloth to remove the pandan leaves and any solid particles.
- Store: Transfer the strained pandan syrup to a clean, airtight container. Allow it to cool completely before sealing the container and storing it in the refrigerator. The pandan syrup can be kept refrigerated for up to 1-2 weeks.
Notes
*Making your own syrup is optional.
Serving: 1gCalories: 541kcalCarbohydrates: 50gProtein: 15gFat: 33gSaturated Fat: 26gSodium: 974mgPotassium: 2618mgFiber: 17gSugar: 32gVitamin A: 927IUVitamin C: 39mgCalcium: 534mgIron: 5mg
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Liz L says
this is so good. I didn't have pandan leaves, so I used pandan extract.